Bali Batukaang Karana Extended Fermentation Anaerobic Natural

Highlights

“Karana's processing facility in Bali runs optical colour sorting with in-line flotation, raised-bed drying space and a crew that handles everything from the soil to the final beverage. Cherry arrives at 20-22 Brix, is floated and washed, then moved to a fermentation tank inoculated with Pichia kudriavzeii, a yeast that contributes complexity through its fermentation byproducts. The extended fermentation version macerates for 72 hours until pH reaches 4.0, dries on the patio for 15-20 days to about 12% moisture, then rests in parchment for roughly a month before final hulling and export.”