El Carmen, Paicol, Huila
1950 – 2000 masl
Gildardo Lopez Hoyos
Floral and citrusy, some cherry and berry notes, a long lingering finish.
Cherries are harvested when ripe and then floated. Post-sorting the cherries are allowed to ferment for 30 hours prior to de-pulping. Once de-pulped the parchment is fermented for another 48 hours. Once fermentation and washing is complete, the parchment is dried on raised beds for 20 to 25 days.