Kenya - Ngacha Estate, Anaerobic

The farm

The most experimental lot Martin produces, and the one that changes most from harvest to harvest.

Sealed tanks, no oxygen, pressure release valves, and a careful watch on temperature. The fruit turns from currant to blackberry.

Drink it next to the washed lot from the same estate. The distance between the two is the whole argument for process.

The process

Anaerobic

Cherry is sealed in tanks without oxygen and fermented under pressure before pulping. Kenyan acidity with a fermented top layer sitting over it.