Blackberry Band Co-ferment - Colombia - Quebraditas - Luz Angela

Highlights

“This blackberry co-ferment evolves with each sip, complex yet simple enough to endlessly enjoy. From Quebraditas: 24 hours of oxidation in food-grade plastic barrels, dry depulping, then fermentation with yeast and fruit — blackberry — submerged for 48 hours, followed by 76 hours of drying at an average 40°C in GrainPro-style bags. Caturra grown at 1600-1850 masl in Colombia.”