A natural process Bourbon from the Nariõ region. This lot begins with 100 hours of anaerobic fermentation for the cherries in small 60 kg batches. This fermentation is done tanks which are kept shaded in the concrete processing facility to avoid high temperatures and sun exposure.
The cherries are drained and moved to a plastic-covered drying patio. The cherries are then dried here for 30 days and moved regularly to ensure even drying, until the humidity is measured at 10.5–11%.
Tasting notes of strawberry daiquiri, guava, and candy like.