Description
The Vindas family’s Alto Roble Organic Mill was one of the early adopters of honey processing in Los Santos, leaving varying amounts of mucilage on the parchment as it dries on raised beds. This lot is a yellow-honey process — roughly a third of the fruit sugars left intact.
The result is a syrupy body with caramel and red apple sweetness, balanced by the bright, clean acidity Tarrazú is known for.
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