Anaerobic fermentation, natural

Also anaerobic natural, sealed whole-cherry fermentation

An anaerobic natural seals whole cherries in tanks before drying them as a natural. The intact fruit supplies abundant sugar for yeasts and bacteria working without oxygen, so these lots carry the most extreme fruity and fermented flavours of any standard method, and they are also the easiest to spoil. Drying the fermented cherry afterwards is slow and needs careful management.

Fermentation
24–120h
Drying
14–30days
Water use
Low
Origins listing it
0
  1. Ripe cherry
  2. Sort
  3. Pulp
  4. Ferment
  5. Wash
  6. Dry
  7. Hull
  8. Green

Step by step

Compare every method
  1. 01Sort ripe whole cherry
  2. 02Seal whole cherry in airtight tanks or bags, sometimes chilled or warmed to a target temperature
  3. 03Ferment 24-120 h under anaerobic conditions
  4. 04Spread the whole cherry to dry on raised beds, slowly
  5. 05Hull once dry; rest and grade

Cup tendencies

very pronounced fruit, boozy and tropical notes layered over natural-process body

Risk

Highest risk route: over-fermentation, alcohol and acetic off-notes, plus all the drying risks of naturals

Where it is used

Common in, per the method's sources

ColombiaBrazilCosta RicaEthiopiaChina

Origins and regions that list it

No origin record lists it yet.

Other methods