Hand picked ripen cherries are washed in natural spring water and real pineapple fruits are used to ferment in an air tight bags for 72 hours. Temperature and ph are monitored in the process to produce consistency in every lots. once the fermentation is complete cherries are sun dried in raised bed for 25-30 days.

Once the cherries are pulped we remove 30% of the mucilage from the seed using the mechanical de-mucilager. We drain the excess water from the parchement and infuse real wild honey which are sourced locally from the region. A small amount of yeast is applied to activate fermentation process for 48 hours. Once the fermentation

Once the cherries are hand sorted and cleaned, it is processed in no oxygen environment for the number of days where the fermentation happens slowly this process is complex and delicate . It took us 2 years of research with wine industry to get the tasting we wanted. We usually process Gesha and SL9 vairtey