Franky Hoyos Pacamara Advanced Washed

Highlights

“From Franky Hoyos at Finca El Encanto in Pitalito, Huila, this Pacamara grows at 1,650 masl on four-year-old trees. Ripe cherries undergo aerobic oxidation, then a 30°C thermal shock and inoculation with passion-fruit and blackberry-derived yeasts, followed by 48 hours of submerged anaerobic fermentation before washing.”