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Colombia CGLE Mandela Anaerobic
Cupping notes
Description
Cherry Selection: Cherries are selected at peak ripeness and undergo a magical transformation. Natural sweetness is measured to ensure consistency and fermentation readiness.
Fermentation: A single-stage anaerobic fermentation is conducted over 168 hours. This extended process enhances aromatic complexity and unlocks deep flavour potential.
Washing: No washing is applied, as this is a natural process. The mucilage remains intact throughout, contributing to body and texture.
Drying and Stabilisation: Cherries are dried in mechanical dryers at a constant 38 °C for 8–12 days. Final storage occurs in climate-controlled warehouses at 18–19 °C to preserve freshness and volatile compounds.
Origin
Producer
Process
Natural, Anaerobic Fermentation
Altitude
1445-1571m
Species
Varietal
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