Kerehaklu

From Ethiopia's Kerehaklu processing site, this natural coffee undergoes Pranoy's experimental Oxygenated Cascara Mosto Natural process. Whole cherries ferment in sealed barrels with a mosto (native yeast and bacteria starter culture) while an aquarium bubbler continuously oxygenates the liquid, then dry on raised beds. The result is a cup as intricate as its fermentation—dynamic and complex with the layered depth that only extended, controlled anaerobic work delivers. This is process-driven specialty coffee that rewards curiosity.