Finca La Primavera is only 1.5 hectares, This means Hugo has had to work extra hard throughout his life to make the farm as productive as possible.
Over two days, each day’s pulped cherries are added to a fermentation tank with the previous days’ pickings. each consecutive batch raises the ph level of the fermentation tank, permitting longer fermentation times that will produce a fruit-forward cup but without the acetic acid produced by bacteria at a low ph. In this way, the producer is able to maintain the correct ph level & avoid very low ph levels during processing that can lead to over-fermentation & vinegary qualities. In addition to giving more control over ph levels also gives more control over yeast & bacteria activity.
Name: La Primavera Farmer: Hugo Sepulveda Process: Extended fermentation Type: Caturra & Colombia Altitude: 1950 MASL
Tasting Notes: Delicate & soft jasmine notes develop to a punchy bright nectarine juiciness