Processing Method: 36 Hours Anaerobic, 12 Hours Yeast Fermentation, Thermal Shocked
Colombian lot flavour described as red plum; grape sugus; gooseberry; fruits jelly; dark chocolate.
Cupping Score 87.00pts
Fragrance: Green pear, lychee cordial, rose, honey, chrysanthemum, pandan leaf, hibiscus
Aroma: Apricot, sugarcane, red pum candy
Flavour: Prune, cranberry, apricot, peach, sugar cane, grape sugus, fruits jelly, dark chocolate
Aftertaste: Clean, lingering, residual
Acid: Medium high | citrus acidity, peach, vibrant, slightly tangy
Body: Medium high | big, syrupy
Balance: Pointed, harmony, layered
Overall: Intense red plum candy sweetness with complex texture like a fruits jelly


