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and a touch of sage
where they are depulped and fermented in open-air tanks made of concrete or cement for 12-18 hours
Notes: Concord Grape
which bears his name today
Aromas of marzipan and white tea introduce notes of chocolate-covered caramel and almond in the cup
Yunguilla Sidra Natural Grind:Whole Bean and a touch of sageThis beautifully round cup opens with aromas of brown sugar, cinnamon, and dried strawberry. Notes of black tea, guava, and peach join bright redcurrant acidity in the cup. Lemon zest and semi sweet chocolate provide the finishing touch. Details Producer: Juan Pea Farm: Yunguilla Region: Azuay Province Altitude: 1,400 1,700 masl Varietal: Sidra Process: Natural Roast: Light Medium Notes: Guava, Butterscotch, Redcurrant The Story Developed through
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