Odisii Anaerobic HSD Honey

Acidity

Medium, slightly bright

Body

Fair, soft, smooth and lightly rounded

Finish

Medium, pleasant brightness with light sweetness and a hint of bitter edge

Key Volatiles

Maltol · 4-Vinylguaiacol · Furaneol · Ethyl Acetate · Beta-Damascenone

Step 1

Harvesting, Sorting & Siphon

Chandragiri cherries hand-harvested at peak ripeness. Sorted by hand to remove unripes and damaged fruit. Siphon flotation in water culls hollow, underweight and floater cherries before processing begins.

Step 2

Anaerobic Fermentation (Whole Cherry)

Whole sorted cherries sealed in food-grade anaerobic tanks. CO₂ buildup from the fruit creates a low-oxygen environment that slows aerobic spoilage and encourages ester and acid development. Duration: 48 hours.

Step 3

Dry Pulping

Post-fermentation cherries pulped without water (dry pulping). This retains the natural mucilage on the parchment at high levels (the HSD method). Mucilage is not washed off; it remains adhered to the bean for the drying stage.

Step 4

Mucilage Fermentation

Pulped parchment with full mucilage intact rested in open air for a further 12 hours. Lactic fermentation in the mucilage layer builds additional sweetness and acid structure before drying begins.

Step 5

Raised Bed Drying

Parchment spread on raised beds and dried in ambient air. The mucilage layer is sticky; beds are turned regularly to prevent clumping and ensure even moisture reduction. Final moisture target 10–11%.