Category: 내추럴
이 로트는 우일라 지역의 생산자들이 리나르코의 농장으로 가져와 가공한 것입니다. 체리는 14~22°C에서 약 72시간 동안 발효된 후, 과육을 제거하고 48시간 동안 산화 과정을 거칩니다.
그 결과 아름다운 구조의 워시드 프로필이 탄생합니다. 단맛과 과일의 선명함이 부드러운 크리미함과 오래 지속되는 균형 잡힌 마무리로 조화를 이룹니다.
The 72-hour ferment at that cool temperature gives it such a clean, sweet cup — I could taste the care in every sip. Even the aroma from the bag was inviting before I brewed it. Definitely ordering another batch soon.
The cool ferment really shines through in the cup—it’s got that clean, delicate sweetness you don’t see in every natural. I brewed it as a pour-over and the clarity was surprising for a natural process. Definitely ordering more of this lot.
The 72-hour fermentation at that cool temperature really shines through—it’s clean yet deeply fruity. I’ve been brewing it as my daily pour-over and the cup stays sweet from hot all the way down to room temp.
