Edwin Norena - White Honey Mossto Lactic Gesha - Quindio, Colombia

Highlights

“Edwin Norena's Quindio Gesha runs two separate 72-hour carbonic macerations: whole cherry first in 2,500 kg tanks, where the cherry juice mossto is drawn off and inoculated with yeast, then a second maceration in 250 kg tanks with the mossto reintroduced. The cherry is then depulped around 70% and dried ten days as a white honey.”