The Typica used for this profile comes from the Púlpito lot at 1900 masl.
At this altitude, the cooler climate supports consistently high-quality cherry development, making this one of the most exceptional areas on the Los Nogales farm.
The process includes:
Thermal fusion, where the cherries are immersed in 90°C water for 60 seconds.
Dry depulping in a modified depulper to extract and retain all juice used during fermentation.
Seven days of fermentation in the cherries’ own sugars.
Final dry depulping to squeeze out remaining juice that contributes to the fermentation profile.
