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Green apple, honey, raspberry, and strawberry notes.
Ancla 1
PROCESS
Pink Borbon, was developed with 2 fermentation processes, of 24 hours of Pre-fermentation in cherry, followed y 36 hours of aerobic fermentation in bags in muscilage, and finished drying on rised beds for an average of 15 days.
ORIGIN:
HUILA
PROCESS:
WASHED
VARIETY:
PINK BORBON
ALTITUDE:
1800 MT
PRODUCER
FREDDY CORREA
FARM:
LA PRIMAVERA
TRAIL:
BAJO ENCANTO
HISTORY
For this micro lot, our host is Freddy Correa, who on his farm La Primavera in Bajo Encanto, decided to start last year, to develop processes together with us, which in effect has a great result! For this batch we used a 24-hour pre-fermentation in cherry, followed by a 36-hour fermentation in mucilage, and then sun-drying in racks for 15 days.
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