Danilo Perez is very progressive. He is one of the first farmers who started to ferment their cherries anaerobically and Danilo has been doing this process since 2018.
The whole processing consists of several stages. In the first step, cherries are fermented for 50 hours in an anaerobic environment. Then, these cherries are placed into Grainpro bags letting the fermentation continue for another 70 hours while the temperature is stable at 22 °C, which is achieved by placing the bags under the water. After this, cherries are placed on raised beds. Once the 18% moisture content is reached, cherries are placed into Grainpro bags again where they are drying at the temperature of 40 °C until they reach 10,5 % moisture content. The whole process takes around 200 hours.