Process information

Fresh cherries are fermented for 20hrs in open tanks after being hand sorted selecting only the best ideal ripeness point.

Once this first stage is finished the batch is moved to barrels in which the cherries go through a second fermentation for 90hrs in anaerobic form. For this specific lot they use the fermentation juices (Mostos) of a different geisha batch and add it to the barrel before sealing and extracting the air. The altitude and micro-climate (1570-1850masl) helps to maintain temperatures between 15°C-21°-C

Drying

Parabolic and mechanical dryer, The Batch passes through the mechanical dryer for a dehydration of 48hrs and then goes to the parabolic located in las Esperanza farm for 20 days using the natural heat of the sun during the day.