From orchard to bottle
The tart cherries in our orchards ripen to a point where everything, from their taste to the nutrients inside, is the culmination of nature at her best. We harvest by shaking these cherries loose from the trees rather than picking by machine to, cherry for cherry, preserve as much of this goodness as possible. So when it comes to juicing and bottling time, our team in Geneva, NY has a wonderful raw ingredient to work with.
Our proprietary juicing process, developed in conjunction with a team of food scientists from Cornell University, was developed to retain all of the nutrients, power and taste from each little round fruit.
One key difference between our process and, say, juices that are made from concentrate, is that our “gentle juicing” does not require higher temperatures to extract. Our “not from concentrate” designation indicates that we are pure juice without added water, sugar or preservatives. Though we do flash pasteurize at the packaging stage to kill bacteria, Cheribundi is the end result of minimal processing.
The more you “process” a fruit, the less of its natural benefits end up in the finished drink or food. Processing eliminates not only flavor, but the cherries’ levels of melatonin, vitamins, nutrients and other antioxidants. For instance, we bet you didn’t know that many concentrated juices have been boiled at one point in their processing, then rehydrated at a later point. This doesn’t make any sense to us either so we do it a little differently.
Each bottle of Cheribundi offers you an average of 45 tart cherries and their benefits—without added water or sugar.
We’re the Cherry People, and this is how we do it.