Karana Batukaang Yeast Anaerobic

A lovely Balinese experimental process by the Ubud-based trading/processing house Karana Global. Cherries were sourced from smallholder producers organized by I Wayan Parum around Batukaang, Kintamani, a small village rich with volcanic soil standing at 1,096 masl.

A complex, tarter variant of the more typical Balinese natural cup. More cranberry & hibiscus impressions than the rounder ripe strawberry & watermelon notes you'd often find in the latter.

After harvest at 20-22 brix and floating, a 48-hour dry closed-tank fermentation took place using the P. kudriavzevii yeast, common in chocolate-making. Drying proceeded over 15-20 days until reaching 12% moisture, followed by a 1-month rest before hulling. 

Impressions: Cranberry + Hibiscus