India · Chikmagalur, Karnataka · Lot VIS-26-CCN-N-01
Conventional Cherry Naturals
Cocoa, Roasted Hazelnut, Dark Cherry
Cup Profile
Palate
Body
Medium, rounded
Finish
Gently drying, nut-complex
Best For
Cupping Notes
Aromatics lead with cocoa, roasted hazelnut butter, dried-nut intensity, and subtle cedarwood. Flavor centers on a cocoa-nut matrix with dark chocolate, cocoa powder, and roasted walnut, supported by mild dark-cherry sweetness. Finish is gently drying with persistent nut-complex notes.
Provenance
The Science
Process Notes
Natural
Key Volatiles
Ethyl Hexanoate · Furaneol · Beta-Damascenone · Phenylacetaldehyde · 2,3-Butanedione
The Process
Step 1
Cherry Selection
Only visually overripe and damaged cherries removed. Floaters culled. Ripe and just-past-peak cherries accepted; the additional sugar aids fermentation.
Method
Hand-sort
Target ripeness
Ripe to overripe
Floater cull
Yes
Step 2
Patio Drying
Whole cherries spread directly on raised concrete patios at 4–5 cm depth. Raked 6–8 times daily in hot sun; covered at night and during rain.
Surface
Concrete patio
Depth
4–5 cm
Duration
18–25 days
Raking
6–8× daily
Step 3
Fermentation Monitoring
Natural sugars in the fruit drive wild fermentation through the drying phase. Cherries turn from red to dark brown to black as drying progresses. Cupping daily from Day 14.
Method
Passive wild
Indicators
Colour change, aroma, moisture
Cupping from
Day 14
Step 4
Resting in Husk
Dried cherries rested in grain sacks in a cool, well-ventilated store. Allows equilibration of moisture and flavour development post-fermentation.
Duration
30–60 days
Storage
Grain sacks
Conditions
Cool, airy
Husk
Intact
Step 5
Milling & Sorting
Mechanical hulling removes dried fruit skin and parchment in one pass. Colour-sorted and hand-sorted for defects. Density-graded into screen sizes.
Machine
Disc huller
Colour sort
Yes
Screen
15/16 or 14/15
Final moisture
10.5–11.5%
Pricing & Availability
81 kg available
Min. order 20 kg
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