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In anaerobic fermentation, cherries are sealed in airtight tanks (often stainless steel) before drying. Without oxygen, different microbes drive fermentation, producing pronounced, often wild flavors: tropical fruit, candy, fermented apple, even alcohol. The technique came out of experimental processing work in Colombia and Costa Rica in the late 2010s and is now a regular feature of high-end manual-brew bars in Brooklyn. Done well, the results are spectacular; done poorly, they taste like nail polish remover.