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followed by a 38-hour closed-tank fermentation in water with a tartaric acid solution at 35°C
This Typica from Fincas del Pútushio in Loja
Introducing our Laurina Natural from La Loma farm in Huila
and hibiscus
Processed using a pre-fermentation stage of 24 hours in plastic bags
COLOMBIA WUSH WUSH SEMI-WASHED lumi xl followed by a 38-hour closed-tankGrown at high elevation in Huilas Palestina region, this semi washed Wush Wush from El Roble Negro showcases a delicate fermentation aimed at preserving the varietys inherent elegance. Producer Jaime Nuez Escudero ferments the cherries for 48 hours in whole fruit form, followed by another 48 hours after depulping all done dry before sun drying. The result is a remarkably clean cup with layered notes of florals, blackberry, ripe mango, and toffee. This
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