Tropical notes jump out on the dry fragrance with a sharper citric note and touch of mint. In the cup you can expect cocoa, mango, guanabana, banana, peppermint and a creamy, citric, malic complexity. Layered, complex, balanced.
The natural offering of the Sidra is picked but when they are about to start being processed, they are put in a special tank closed but not sealed, in order to let the air flow. Fermentation lasts 48 hours as whole cherries and thanks to the higher concentration of sugars it allows the cup to have more intense notes.
The temperature during fermentation is controlled every 6 hours so it won’t reach temperatures above 30ºC.
Following fermentation, a 48 hour mechanical drying process occurs to dehydrate the bulk of the crop before a further 8 day drying on solar patios.
The varietal itself was brought to the farm from Ecuador in 2016, finding its way to the fields of Potosi in 2017.