This batch is a wet anaerobic process - ripe cherries were float sorted, then placed into sealed containers with saltwater to create a low oxygen environment for 4 days. Cherries were then dried evenly on raised beds until an ideal moisture level of 10.5% to 11% level was achieved. Our approach with the experimental process partnership was to remove the risk to the producer. In collaboration with Mokha King's team in Yemen, we funded the equipment and expenses, and bought all the cherries that was to be used for the experiments (regardless of the outcome).
