Origin
About this lot
Anaerobic co-fermented Caturra from La Estrella, Risaralda, Colombia. Julio Quinceno's proprietary process uses embryonic stress: cherries are bagged post-harvest to raise temperature, then cooled, depulped, oxidized, and fermented in a bioreactor with fresh fruit, dried fruit, and nitrogen injection. Fruity and clean with floral rose notes.