Farmer: Norberto Quitora Garzón
| Variety | Geisha |
| Process | Honey – 72 Hours Fermentation (24 hours of fermentation in cherry + 48 hours of aerobic fermentation in mucilage and 17 days drying in Marquee) |
| Altitude | 1800 M.S.N.M |
| Region | Ibagué – Tolima |
| Score | 85.75 |
| Density | 736 |
| Humidity | 10.2% |
| Availability | 700 KG |
| Delivery | 30 Days |
F/A Red Fruits, Aromatic, Lavender And Caramel; Drink With Notes Of Papaya And Kiwi, Residual With Note Of Pear, A Slightly Short, Medium Acidity And Round Body.







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