Chiapas - Finca San Juan del Vesubio - Obatá - Lavado con oxidación

Highlights

“Estelar picked this Obatá lot to sit beside the same variety's natural - same farm, same producer, opposite process. Georgina Utrilla's cherries are hand-picked and sorted by flotation, then held whole in the open air for 24 hours so oxidation begins before the skin comes off. The parchment then ferments 48 hours in sealed stainless containers, is washed, and dries in regulated shade. Estelar find the wine-like oxidation showing up as cane, piloncillo and roasted almond, with juicy yellow citrus, mandarin and plum riding a lively fruit acidity.”