For this Bourbon Ají natural, only fully ripe cherry was hand picked. The whole cherry was first oxidised for 24 hours in open tanks, then fermented anaerobically for 48 hours in sealed tanks. It was transferred to sealed fermentation bags for a second anaerobic fermentation of 48 hours, and a controlled thermal shock was applied to stabilise fermentation. The cherry was then dried on raised beds under solar marquesinas for 15 to 20 days, turned regularly for even drying, until it reached 10 to 11% moisture. The dried cherry rested in controlled storage for 20 to 30 days to stabilise before milling