Marian and Lim call this processing anaerobic natural.
It is their approach to fermentation taking place in a strictly controlled, oxygen-free environment to unlock distinct flavors and aromas. Carefully selected, cleaned, and floated cherries are placed into airtight containers where natural enzymes and microorganisms break down the sugars and mucilage. Over an 80 to 100-hour fermentation period, the absence of oxygen encourages specific yeasts and bacteria to thrive, giving them precise control over temperature and environment while preventing unwanted flavors. By fermenting the whole cherry without oxygen, this method preserves intense sugars and yields dynamic fruity, berry, and wine-like characteristics rarely found in traditional processing. The result is an expressive, highly consistent cup with balanced sweetness, and a creamy, syrupy body with a smooth, lingering mouthfeel.