Farmer: Norberto Quitora Garzón
| Variety | Geisha |
| Process | Natural – 48 Hours Fermentation (24 hours of fermentation in 24 cherry + 24 hours of carbonic maceration and 16 days drying in a marquee) |
| Altitude | 1800 M.S.N.M |
| Region | Ibagué – Tolima |
| Score | 85 |
| Density | 744 |
| Humidity | 10.1% |
| Availability | 350 KG |
| Delivery | 30 Days |
F/A Yellow fruits, aromatic; Drink with notes of mango and grapefruit, weak residual, ripe banana, medium citric acidity and round body







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