After unripe cherries have been sorted out and de-pulped, they are processed in a completely sealed fermentation container with low oxygen content. This must be in a cool environment, as a lot of heat is released during this processing method.
The anaerobic process begins after 18-24 hours. There is a breakdown of the mucilage and a simultaneous buildup of CO2 pressure in the tank. As a result, the juicy mucilage is pressed into the beans. These thus acquire a very fruity and sweet taste.
Anaerobic fermentation has many stages.
Good to know: The process can take up to 240 hours!
Funny to know: The result is a very expressive flavor profile with notes of cinnamon, bubble gum or poached pear.
