- Fermentation en barriques couvertes pendant 120 heures
- Fermentation avec un pH de 6,2. La fermentation s'est terminée avec un pH de 4,8
- 88 + SCA
-Notes Vineuses, fruit rouge et sucré
- Washed
- Castillo
- Sweet, raspberry and caramel. Medium to high acidity,
- 85,5 + SCA
- round body
- HUILA
- COLOMBIA
- NATURAL ANAEROBIC
- 86,5 + SCA
- Passion fruit, winey notes. Acetic acidity,
- medium body. Balanced coffee
- HUILA
- CASTILLO
- NATURAL ANAEROBIC
- 87 + SCA
- Tropical fruits, kiwi, sweet and vainilla. Citric acidity, - medium body, delicate coffee
- ANTIOQUIA
- CASTILLO
- COLOMBIA WASHED
- LONG FERMENTATION
- 85,5 + SCA
- Winey and fruity notes. Caramel and delicate coffee. Medium acidity creamy body
- SANTANDER
- PINK BOURBON
- NATURAL
- 86,5+ SCA
- Honey, lemongrass and chocolate.
- Citric acidity medium body