Danche Station, from Chelbesa, Ethiopia

For the Honey lot, cherries are de-pulped and left to dry-ferment in tanks for 2 days, and later placed in raised beds to dry. The parchment is constantly moved each day, taking 10-14 days, depending on the weather.

For the Natural lot, the whole cherry is left to dry-ferment in tanks for 3 days, and later placed in raised beds to sun-dry. The cherries is constantly moved each day, taking 16-21 days to fully dry.

For the Anaerobic Washed lot, only the ripest of cherries are selected, hand-sorted and floated to remove all defects. Cherries are then de-pulped and left in sealed tanks to ferment for 48 hours, without the presence of oxygen (anaerobic). After fermentation, the parchment is washed twice with clean water before being laid to dry on raised beds for 15 to 20 days, depending on the weather.