WITH red cherries harvested from Langbiang Mountain, Marian and his team have been experimenting with different processing methods to improve catimor’s taste profiles. We are happy to present another experimental lot from this pioneering farm. Ripe catimor cherries underwent the “aqua natural” process, during which cherries were fermented under water for 100 hours before being dried on a raised bed. The result is a cup with hints of peach, stone fruits, and red flowers.
 
ZONE: zanya farm, lac duong, lam dong
ALTITUDE: 1500 masl
VARIETY: catimor
PROCESSING: 100-hour underwater fermentation, then sun-dried 
TASTE NOTES: red berries, toffee, plum, floral aftertaste
NET WEIGHT: 200gr