Red apple, orange, hazelnut. Round and creamy caramel body.
This year Carlos Alfredo Estévez, head of the micro-lot program in Honduras, traveled to the San Carlos farm in El Salvador to deliver a week of training on the production of experimental micro-lots and improving processing using his experience over the last 4 years in Honduras. This lot comes from the El Manzanal and Brasilia sections of the farm. After sorting the cherries, they are pulped and fermented overnight in tiled tanks. Then it is washed and cleaned before drying on the patio for 10-16 days.