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1) Fully washed

Steps

1. Handpick ripe cherry and float-sort.

2. Pulp.

3. Ferment in water until mucilage loosens.

4. Wash in channels or tanks. Optional soak.

5. Sun or mechanical dry to 10.5–12% MC.

6. Rest as clean parchment.

Traits
Clean cup. High clarity and acidity. Highest water use. Tight process control. Effluent treatment required. Drying 7–15 days in sun, faster with dryers.

2) Semi-washed (pulped-natural)

Steps

1. Handpick and float-sort.

2. Pulp.

3. Quick rinse or short fermentation. Some mucilage left on.

4. Dry with mucilage on to 10.5–12% MC.

5. Rest as parchment.

Traits
More body and sweetness than washed. Lower water use than fully washed. Medium risk of uneven drying. Flavor sits between washed and honey.

3) Natural (dry process)

Steps

1. Handpick and float-sort.

2. Dry whole cherries on beds or patios to 10.5–12% MC.

3. Store as dried cherry; hulling later removes husk and parchment together.

Traits
Fruit-forward, heavier body. Minimal water use. Highest drying risk if weather is humid. Slowest under sun, often 15–30 days. Note: parchment is not a separate storage stage here.

4) Honey process

Steps

1. Handpick and float-sort.

2. Pulp. Do not wash.

3. Dry with controlled mucilage left on to 10.5–12% MC.

4. Rest as parchment.

Traits
High sweetness. Variable profiles by mucilage level: white/yellow/red/black. Low water use. Needs careful, frequent turning to avoid mold. Drying ~10–20 days under sun.

5) Mechanical (eco-pulped / mechanically demucilaged)

Steps

1. Handpick and float-sort.

2. Pulp.

3. Run through a demucilager to strip mucilage with little or no fermentation.

4. Brief rinse as needed.

5. Dry to 10.5–12% MC.

6. Rest as parchment.

Traits
Consistent and fast. Cup clarity near washed but with softer fruit notes. Very low water use. Higher capex. Precise calibration needed to avoid bean damage.