This Chiroso lot was taken whole and unpulped directly to the drying beds on the day of harvest, with no fermentation stage, allowing the fruit's natural sugars and mucilage to guide its character. The cherries dried slowly over approximately 33 days for a gradual, uniform reduction in moisture. It was then rested in parchment for approximately 53 days before milling.

Blackmoon's Chiroso has received annual recognition in the Best of Panama competition since 2023.