La Hondurita Washed Pacamara I'd like:By the kilo at R351/kg improve their quality

improve their quality

With Inmaculada’s guidance

Once the cherry arrives at the Inmaculada mill it undergoes a final sorting and cleaning followed by a 6 day anaerobic fermentation in sealed containers

The initial drying is done for 48hrs without rotation and then for 15 days with rotations done 3 times a day

only overripe Castillo cherries are hand-selected for their elevated tannins and intense red-fruit flavours

La Hondurita Washed Pacamara I'd like:By the kilo at R351/kg improve their qualityJos Arnufulo Montiel is one of 65 smallholder farmers who deliver their cherries to Cafenor mill for processing. This pacamara lot was grown on Finca La Hondurita at 1600masl and processed in a classic washed method and shade dried on raised African beds.