Pulping

What it is and what sets it apart: Not a full cup process—opens washed, honey and pulped natural. Pulper quality and ripeness drive defects.

How it is done: Sorted cherry → hopper/pulper → skin separation → mucilage bean to ferment, demucilage or honey drying.

Flavours and cup benefits: Does not define flavour alone; enables clean or sweet paths. Control vs whole-cherry natural.

Technical notes: Disc/cylinder and water settings matter. Label: stage, not final process.

Common mistakes: Do not call full washed “pulping”. Do not pulp unripe cherry.