The production process of Ombligón Naturalat El Diviso is meticulous and includes the following stages:1.Selective Harvesting: Cherries are hand-picked at their optimal ripeness, with Brix levels between 21 and 24 degrees, ensuring maximum fruit quality.2.Initial Oxidation: Cherries are placed in open plastic tanks for 48 hoursfor controlled oxidation, with coffee must recirculated to intensify flavor profiles.
3.Flotation Selection: Low-density cherries are removed to guarantee batch quality.4.Thermal Shock: Cherries are rinsed with water at 50°Cto loosen their molecular structure and ensure uniform fermentation.5.Anaerobic Fermentation with Yeast: Cherries are placed in airtight containers for 38 hours, with 1 gram of brewer’s yeast per 5 kg of cherriesadded to enhance sensory profiles.6.Drying and Stabilization: Initial mechanical drying, storage in bags for 2 days, followed by drying in marquesinas (parabolic drying beds) for 15 days, achieving a final moisture content of 10.5%-11.5%.