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Producer
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Process Method
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Highlights
“Small farm holders around Acevedo, Huila picked this Bourbon Ají at 20 degrees Brix and delivered it to Campo Hermoso's lab for three stages of fermentation: 24 hours in a low-oxygen system, 24 hours of carbonic maceration with yeast-inoculated mosto, then a final mosto maceration after red-honey pulping. A 10-day drying stage followed, sealing in the fruit and securing an 88-point specialty score.”
