Carrow - La Reserva

Exotic and intense, with notes of melon, mango and candied orange. Lively acidity and a complex cup.

Marlon Rojas Pérez grows this rare Papayo at Finca La Reserva in Pitalito, Huila. After picking he lets the cherries oxidise for 48 hours, then ferments them sealed for 88 hours, followed by washing and fifteen days of slow drying. A competition lot, supplied in a reusable 150 g tin.

• Varietal: Papayo
• Process: Anaerobic fermentation, washed
• Altitude: 1720 m
• Volume: 150 g
• Brewing: Suitable for all filter methods