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where they are depulped and fermented in open-air tanks made of concrete or cement for 12-18 hours
assiduously cleaning fermentation tanks and pulpers after every batch
The fine folks at Topeka Whiskey Society recently lent us an empty Eagle Rare Bourbon barrel to use for aging green coffee
Varietal: SL28
which bears his name today
Yunguilla Sidra Natural Grind:Whole Bean where they are depulped andThis beautifully round cup opens with aromas of brown sugar, cinnamon, and dried strawberry. Notes of black tea, guava, and peach join bright redcurrant acidity in the cup. Lemon zest and semi sweet chocolate provide the finishing touch. Details Producer: Juan Pea Farm: Yunguilla Region: Azuay Province Altitude: 1,400 1,700 masl Varietal: Sidra Process: Natural Roast: Light Medium Notes: Guava, Butterscotch, Redcurrant The Story Developed through
