Colombia Tamarindo Culí Purple Caturra Washed Co-Ferment Experience:JUST A BAG Secured through an auction and

Secured through an auction and processed with a 96-hour sensory-driven fermentation

Produced by Pepe Jijon

Producer Jaime Nuñez Escudero ferments the cherries for 48 hours in whole-fruit form

a multi-stage fermentation protocol designed around temperature control

and pulped

Colombia Tamarindo Culí Purple Caturra Washed Co-Ferment Experience:JUST A BAG Secured through an auction andThis Purple Caturra is processed using Rodrigo Sanchezs Tamarindo Cul Co Ferment Washed method, a co fermentation built around isolated microorganisms and a fruit based mother culture. Specific strains of Lactobacillus and Saccharomyces cerevisiae Bakers Brew Yeast are first pre cultivated, then transferred into a new medium containing selected yellow fruits, mango, pineapple, and passion fruit with a small addition of red fruits and sweeteners such