After fully ripe cherries are subjected to anaerobic fermentation for 24 hours, they are transferred to a bioreactor for an additional 200 hours of anaerobic fermentation.

Following this, two types of yeast are added, and the beans are soaked in hot water at 32°C to promote fermentation.

Subsequently, the beans are cooled in cold water to halt the fermentation process and dried until their moisture content reaches 11%.

Through these multiple processes, a complex and richly flavored product is created.

It features a intricate blend of various berry-like flavors, allowing enjoyment of the flavor changes across different temperature ranges.