India · Koraput, Odisha · Lot KOL-26-CFN-N-01
Odisii Cherry Fermented Natural
Tropical fruits, red wine and lively juicy brightness
Cup Profile
Palate
Acidity
Smooth and bright, medium-high intensity
Body
Fair, soft and lightly silky
Finish
Long, lively juicy brightness, wine nuances on palate
Best For
Cupping Notes
Wine-like notes coupled with lively juicy brightness and a kaleidoscope of fruit flavours: orange, lemon, guava, sweet and sour plums, grapes, mandarin, sweet lime, honey and a touch of floral at the far end. The mouthfeel is soft, smooth and Fair-in-weight. The finish carries lively juicy brightness and sweetness with hardly any bitterness, wine-like nuances resonating long on the palate. Assessed by Coffeelab Bangalore under CVA system.
Provenance
The Science
Process Notes
Fermented Natural
Key Volatiles
Ethyl Butyrate · Isoamyl Acetate · Diacetyl · 2,3-Pentanedione · Beta-Damascenone
The Process
Step 1
Cherry Selection & Sorting
Ripe Chandragiri and SLN.9 cherries hand-picked and sorted at intake. Floaters and immature cherries culled. Only fully ripe, intact cherries advance; high sugar content is essential for clean fermentation.
Method
Hand-sort + flotation
Varieties
Chandragiri, SLN.9
Season
2025/2026
Step 2
Anaerobic Tank Fermentation
Whole cherries loaded into sealed food-grade tanks. CO₂ released by the fruit displaces oxygen, establishing anaerobic conditions. Wild microflora (Saccharomyces and lactic acid bacteria native to the estate) drive fermentation, producing fruit esters and wine-like precursors.
Duration
48–96h
Environment
Sealed tanks, CO₂ blanket
Temp
Ambient (Eastern Ghats)
Yeast
Wild native
Step 3
Raised Bed Drying
Post-fermentation cherries transferred to raised beds for drying in the open air. The pre-fermented fruit retains moisture differently from conventional natural; vigilant monitoring prevents over-fermentation during the drying phase.
Surface
Raised beds
Duration
15–22 days
Turning
4–6× daily
Target moisture
10.5–11.5%
Step 4
Resting in Husk
Dried cherries rested in grain sacks in a cool, airy store. Allows equilibration of moisture and continued integration of fermentation-derived aromatics into the bean through the husk.
Duration
21–45 days
Storage
Grain sacks
Conditions
Cool, airy
Husk
Intact
Step 5
Hulling & Sorting
Mechanical hulling removes the dried fruit skin and parchment. Colour-sorted to remove over-fermented, black or partially black beans. Critical quality step given the intensity of the fermentation. Sample hulled at Coffeelab, Bangalore.
Machine
Disc huller
Colour sort
Yes
Screen
AA 9%, A 56%, B 19%
Final moisture
9.5%
Pricing & Availability
Min. order 30 kg
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