In this Archers-curated 48-hour natural anaerobic process, only perfectly ripe, hand-harvested cherries are meticulously selected, re-sorted for uniform ripeness, and placed in 50–60 KG plastic barrels with one-way valve lids to maintain an oxygen-free fermentation.

After 48 hours, the cherries are spread in thin layers on raised beds, allowing fermentation juices to drain while minimizing microbial activity. Sun-dried for 18–21 days, they reach the ideal moisture level.