Intense sweetness, layered and juicy, kiwi, citrus.
This caturra lot is from Jose Valderrama's farm "El Rosal" in Planadas, Tolima in Colombia at an altitude of 2000-2100 MASL.
Fermented twice (24 hours before pulped and 30 hours after pulping with mucilage still on) then washed and laid out onto raised beds.
Process and origin
Altitude: 2000 - 2100 MASL
Process: Double aerobic fermentation (24hrs before pulped with mucilage on) + washed