Cherry was sorted under full shade, then floated across several rounds, with only the densest kept for this lot. It fermented in sealed plastic barrels for 9 hours in cherry, was depulped, then fermented wet another 12 hours before being washed and density-graded in the channels.
Drying started with skin drying — 12 to 72 hours on shaded beds, a Rwandan step that eases into the drying curve and allows sorting while the parchment is still wet. The parchment then moved to raised beds inside a parabolic dryer, finishing below 11% moisture at 27 days.
