Colombia — Linarco Rodriguez Castillo This lot comes from producers across Huila, which are brought to Linarco’s farm for processing. The cherries are fermented between 14–22 °C for around 72 hours, before being pulped and left to oxidise for 48 hours. The result is a beautifully structured washed profile. Sweetness and fruit clarity are complemented by a gentle creaminess and a lingering, balanced finish.

Colombia — Linarco Rodriguez Castillo This lot comes from producers across Huila, which are brought to Linarco’s farm for processing. The cherries are fermented between 14–22 °C for around 72 hours, before being pulped and left to oxidise for 48 hours. The result is a beautifully structured washed profile. Sweetness and fruit clarity are complemented by a gentle creaminess and a lingering, balanced finish.