Kerehaklu

Kerehaklu 2024

Processing for this lot begins with creation of a ‘mosto’, made from a mix of parchment coffee and mucilage that creates a starter culture from active native yeasts and bacteria present on the remaining fruit. Next, cherries selected for processing undergo an initial open-air fermentation overnight in whole cherry before being pulped and fermented again in lidded barrels containing a mixture of water and the prepared starter culture, for roughly 36 hours. Finally, the lot is mechanically washed and finished with a succession of heavy shade and polyhouse drying.