Processes
5 bases and 7 modifiers. Every preparation on this site is exactly one of the first and any number of the second.
01 · THE BASE PROCESS
CURATED RECORDMucilage is removed before drying: fermentation loosens it, water carries it away, and the seed goes to the drying bed in bare parchment.
Skin removed, mucilage retained through drying, and the fruit layer dries onto the parchment instead of being washed off it.
The whole fruit dries intact on the seed; nothing is removed until the cherry is hard and the moisture is down.
Parchment is stripped while the seed is still wet and the bare seed finishes drying; the only base that answers the second question differently.
The roaster said “experimental prep” and nothing else. Neither question was answered, so no base can be assigned, and that is the answer, not a missing one.
02 · FERMENTATION MODIFIERS
ZERO OR MOREThe ferment is sealed away from oxygen.
A duration, a dominant microbe, or a base: an anaerobic washed and an anaerobic natural are both ordinary.
Properly: whole intact fruit under carbon dioxide, fermentation running inside the fruit, the method borrowed from Beaujolais winemaking.
That the trade means this. In use it is often any CO₂-flushed tank, so we record the claim as it was made and print the distinction here rather than adjudicating a roaster’s vocabulary.
A duration claim, and only that, independent of oxygen.
Anything about air. An open-tank seventy-two-hour ferment is extended and aerobic, which is why this axis is a set and not a tree.
A claim about which microbes dominated, usually pursued with low oxygen and temperature control.
A seal or a duration, though both are often claimed alongside it. Steering toward an outcome is not the same as naming the method.
Selected yeast or bacterial strains added to the tank in place of the wild population.
Which strain, unless the roaster names it; a named strain is text on the offering, not a modifier of its own.
An exogenous flavour substrate added to the ferment: fruit pulp, spice, must, cascara.
Where processing ends and flavouring begins. That argument is content; the record says only that a substrate was added.
Managed hot–cold cycling through the ferment.
Oxygen, microbes or duration; it describes the handling, not the biology.
MODIFIERS RUN IN MODEL ORDER, NOT THE ORDER THE ROASTER WROTE THEM
UNDISCLOSED TAKES NO HUE: AN OPEN MARK IS THE ABSENCE OF A CLAIM, NOT A FIFTH COLOR