Chelbesa - Anaerobic Heirloom

The cherries that contributed to this lot have been anaerobically fermented for 168 hours at the Chelbesa processing site in Gedeb. Ripe red cherries are picked, and their sugar content is measured using a digital refractometer (Brix scale). The cherries are sorted to remove any impurities, and then floated to eliminate any floaters. The sorted cherries are then placed in a tank for anaerobic fermentation for 168 hours. After fermentation, the cherries are transferred to drying beds in the shade, where they remain for about 23 days.

All this results in a complex fruitiness with sweet melons and a clean black tea finish