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Our method in processing washed anaerobic coffee cherries is first per-sorted, then floated in water tanks to remove low-density cherries before we seal the cherries in an airtight barrel with valves regulating oxygen output. The barrel is immersed in a water tank to slow down the fermentation process. After the fermentation period is completed, we proceed to depulp the cherries, separating the parchment and placing them on African dry beds for additional sorting and slow drying.