In the traditional method of making cashew feni, only tree ripened cashew apples that have fallen are picked and taken for the crush. The cashew apples are de-seeded and then dropped into the stomping area. This area is called a "colmbi" and is usually a rock cut into a basin shape. The cashew apples are stomped to release the juice. Stomping has now gradually been replaced by the use of a press called a(cage). The pulp is then hand-pattied into small mounds traditionally using a particular vine,, which is snaked around it to hold it together while a heavy weight (typically a boulder) is placed on top. The juice produced through this second extraction process is known as, and is refreshing to drink, however it is not used in fermentation process generally for making feni. The first juice extract, obtained by stomping cashew apples, is transferred traditionally in a large earthen pot called a, which is buried