ANDES (PERU) HONEY PROCESS
A N D E S
P E R U
A washed microlot produced by a group of small holders from Amazonas, Peru. For this lot, cherries were picked following a strict ripeness criteria, and were later transported to the local central station where they were fermented in cherry for 24 hours, then depulped leaving the mucilage on the parchment and later fermented for an additional 24 hours. The lot was dried on raised beds for 16 days to a final 10.5% moisture content.
This microlot is 100% Caturra. This varietal was originated at Minas Gerais, Brazil. It is a natural mutation of the Red Bourbon.
Peach, dark chocolate, molasses & citric notes.