Obar took over this farm in 2017 and turned it into a fermentation workshop. It sits at 1630 mdpl on the slopes of Mount Papandayan in Garut, West Java, in the Nangklak block, and every cherry that goes into a lot is picked by hand at full red.
Since he took charge he has been running one process against another. Hermetically sealed honey, anaerobics that go 168 hours, naturals dried on raised beds for weeks. This lot is his dark room sealed natural. The cherries ferment whole in an airtight vessel, kept out of the light, so nothing about the temperature or the fermentation is left to the weather.
The variety is Lini S, the rust resistant line that came into Indonesia in the 1970s and never left. It is a workhorse here, and under a long sealed ferment it turns dark and winey.
Dark grape leads. Orange lifts it, cherry sits through the middle, and brown sugar closes it out. We love it as filter, and as a split shot.