PACAMARA XO
CUP PROFILE
Passion fruit, strawberry, tamarind, chocolate, milk caramel, creamy body, malic acidity, with a long aftertaste of berries and chocolate
FERMENTATION
Cherries are picked at their perfect ripeness and then floated to select the best ones for fermentation. Before starting, the Brix levels are measured, and the cherries are placed into GrainPro bags for about 70 hours, with rotation every 5 hours to ensure the mass is homogenized with the fermentation must. This process helps to highlight the acidity and fruity notes
DRYING
The cherries are dried in a mechanical dryer at a temperature of 38°C for 8 to 12 days. They are then stored in a climate-controlled warehouse at a temperature between 18°C and 19°C to ensure optimal quality

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Farm
Las Margaritas

Temperature
15-31 °C

Total Crop Area
4,61 ha

Rainfall
2267 mm/year

Process
XO

Altitude
1640 – 1830 masl

Humidity
80-86%