Plums, cocoa, malic and citric acidity. Blueberry.
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Colombia CGLE Tres Dragones
Cupping notes
Description
Cherry Selection: Cherries are harvested at peak ripeness and sorted via flotation to retain only the densest fruit. Brix levels are measured to assess sugar concentration before fermentation.
First Fermentation: A 24-hour aerobic fermentation initiates enzymatic activity and sets the foundation for flavour development.
Second Fermentation: Cherries undergo a 72-hour anaerobic fermentation, enhancing complexity and deepening aromatic structure.
Drying and Stabilisation:Cherries are dried in mechanical dryers at a steady 38 °C for 8–12 days. They are then stored in climate-controlled conditions at 18–19 °C to retain freshness and protect aromatic integrity.
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Origin
Producer
Process
Natural
Altitude
1499-1800m
Species
Varietal
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