Farmer: Norberto Quitora Garzón
Variety | Geisha |
Process | Honey – 72 Hours Fermentation (24 hours of fermentation in cherry + 48 hours of aerobic fermentation in mucilage and 17 days drying in Marquee) |
Altitude | 1800 M.S.N.M |
Region | Ibagué – Tolima |
Score | 85.75 |
Density | 736 |
Humidity | 10.2% |
Availability | 700 KG |
Delivery | 30 Days |
F/A Red Fruits, Aromatic, Lavender And Caramel; Drink With Notes Of Papaya And Kiwi, Residual With Note Of Pear, A Slightly Short, Medium Acidity And Round Body.