This lot is processed as a Natural. Cherries are hand‑harvested at full ripeness, then carefully sorted to remove any damaged or defective cherries. A floatation process further separates overripe, underripe, or diseased cherries from the dense, ripe fruit. The selected cherries are then spread in a thin layer on outdoor drying beds. To achieve a controlled fermentation, the cherries are wrapped airtight in tarps on the drying beds for three days of semi‑anaerobic fermentation. After this step, they are sun‑dried for approximately four weeks, with the thin layer ensuring uniform drying.