This unique blend of Tabi and Pink Bourbon is the international debut of this very young and ambitious producer. Usually these varieties are separated to stand on their own. In the cup we find ripe red fruits, a chocolate-like sweetness, and a very lively acidity.
Pink Bourbon, Tabi
Lavaderos, San Agustín, Huila
Mitaca; August, 2021
Hand picked at peak ripeness. Floated to further remove defects. The Tabi is held in cherry for 24 hours, depulped, then dry fermented for 54 hours. The Pink Bourbon is depulped immediately after harvest, and dry fermented for 38 hours. Both varieties are then washed, and dried on raised beds for 20 days.