Tasting Notes: Black Cherry, Mango, Mascarpone.
The "Sidra Tropical" represents the debut experimental work of Yessica Parra at her farm, El Mirador, in Huila. Using a sophisticated natural thermal shock process, the cherries are treated with alternating hot and cold water before undergoing an 80-hour fermentation using a "backslopping" technique with renewed juices. This precision results in a voluptuous and tropical cup where juicy notes of black cherry and mango are balanced by a creamy, milky structure reminiscent of mascarpone.
