Peru Anibal Garcia

Origin

Peru

Flavor Profile

Brewing Methods

A naturally processed Marshell/Bourbon lot grown by Anibal Garcia in the Agua Colorada region of Jaen, Peru, at about 1,900 m.a.s.l., exported through JJ Marck and Nordic Approach. The cherries underwent a 72-hour controlled fermentation before drying, with fermentation and drying carried out separately at different altitudes to optimise flavour. The cup is bold and juicy, opening with dark red cherry and ripe strawberry, cooling into syrupy berry compote with mild booziness, dark chocolate, and dried cranberry on the finish.