Colombia Palma Rosa Yeast Inoculated Anaerobic Washed Caturra

Highlights

“Donut peach and red cherry sweetness meet pineapple juiciness in this deftly yeast-inoculated Caturra from Victor Chala at Finca Palma Rosa. The 65-80 hour controlled fermentation amplifies fruit without tipping into funk, landing closer to a bright, clean washed profile with amplified intensity. Sweetness is pure and direct like white sugar.”