tasting notes: raspberry, green apple, honey, strawberry
department: huila
farm: la primavera
producer: freddy correa
varietal: pink bourbon
elevation: 1800 masl
process: washed
importer: forest
from forest:
For this micro lot, our host Freddy Correa, who on his farm La Primavera in Bajo Encanto, decided to develop processes together with us. For this batch we used a 24-hour pre-fermentation in cherry, followed by a 36-hour anaerobic fermentation in mucilage, and then sun-drying in racks for 15 days.