Red Bourbon, Double Anaerobic
Origin & Processing
Produced by Wilton Benitez in Piendamó, Cauca, Colombia (the Granja El Paraíso-92 farm); 1800-1900 masl): red bourbon and processed via double anaerobic fermentation (natural).
Tasting notes
Cherry, fruit punch, grape medley, raspberry, dark chocolate. Intensely sweet. Phosphoric acidity. Syrupy body. DELICIOUS.
