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Harvested at Berlina Estate, this lot of geisha cherries underwent a depulping process followed by a controlled fermentation. For the latter, we aimed to create a mixed culture environment to promote interaction between microorganisms. For this purpose, we chose one of our all-time favorite clean fermentation yeasts, Kveik Voss, along with Torulaspora delbrueckii and P. kluyveri, which provide a wide range of aromatic compounds. Lastly, to enhance the cup’s acidity, we inoculated L. plantarum. To aid in the creation of a healthy fermentation environment,10 grams of pectic enzyme and 10 grams of yeast nutrient were added.