Finca Josefina Typica Mejorado Double Anaerobic Honey【美しさと繊細さ】

Highlights

“It starts with flavors of ripe tropical fruits and guava, evolving into an aftertaste of a green tea smoothie. The fermentation-derived sweetness in the second half creates a wonderful, smooth connection with the terroir. Grown in Napo province, Finca Josefina run by Leopoldo sits near the Napo River, a tributary of the Amazon, fed by mineral-rich Andean water filtered through jungle vegetation. The lot undergoes 120 hours of cherry anaerobic fermentation, followed by 96 hours of anaerobic fermentation after pulping, 24 hours of aerobic fermentation, and then 15 days of slow drying on African beds.”