Harvested in the main harvest (Sept-Dec) at Finca El Pedregal, this yellow bourbon was picked by hand, floated and sorted for quality and cleaned thoroughly before being set to ferment in sealed tanks with limited oxygen for 5 days. Throughout this time, the temperature is carefully monitored, making sure the cherries were kept as cool as possible.
It was dried in marquesina (greenhouse) for a total of 21 days and rested one month in parchment before being dry milled and stored in the Native Root warehouse in Bogota.
