India · Chikmagalur, Karnataka · Lot VIS-26-AN-N-01
Anaerobic Naturals
Mixed Berries, Bergamot, Cacao Nib
Cup Profile
Palate
Finish
Modestly drying
Cupping Notes
The cup opens with medium overall intensity, offering gently pronounced fruit nuances of mixed berries and bergamot that unfold as it develops. The core profile is anchored in nutty and cacao-nib character, layered with a clear sugar-browning sweetness. The mouthfeel is slightly dry, lending a clean structure.
Provenance
The Science
Process Notes
Natural
Key Volatiles
Ethyl Butyrate · Isoamyl Acetate · Diacetyl · 2,3-Pentanedione · Beta-Damascenone
The Process
Step 1
Cherry Intake
Ripe cherry is hand-picked and floated to remove underripes and defects before moving straight into sealed fermentation. No pre-drying.
Material
Whole cherry
Selection
Float + hand sort
Step 2
Anaerobic Fermentation
Whole cherries ferment inside a sealed, oxygen-free tank, building the fruit-forward intensity that defines this lot.
Environment
Sealed anaerobic tank
Duration
82 hours
Tank Temp
18-22°C
pH Endpoint
4.5
Yeast
Native, estate-isolated
Step 3
Patio Drying
Cherries move to raised beds for a slow, monitored dry, turned regularly to ensure even moisture loss.
Duration
23 days
Target Moisture
11%
Pricing & Availability
61 kg available
Min. order 20 kg
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