Cherry Truffle

Highlights

“Grown at 2,000 m in Palestina, Huila by Linarco Rodríguez, known as Don Lino, whose Betania farm belongs to a network of 117 smallholder producers sharing facilities and knowledge. Ripe Castillo and Caturra cherries undergo 48 hours of anaerobic fermentation in sealed tanks, then dry 20-28 days on raised beds.”