A vibrant Castillo from Finca Santa Mónica, processed using the Honey method with a 72-hour dry anaerobic fermentation with watermelon. Grown at 1,450–1,500 m.a.s.l. in Armenia, Quindío, scoring 88.5 points....
A tropical Castillo from Finca Santa Mónica, processed using the Honey method with a 72-hour dry anaerobic fermentation with wine yeast and passion fruit. Grown at 1,450–1,500 m.a.s.l. in Armenia,...