Colombia Wild Caturron at Black Gold!

Wild Caturron has a long fermentation process of 150 hours. the first 36 aerobic hours are followed by an anaerobic environment, and finished by mechanical drying for 8 days. During this period temperatures are kept below 45 degrees Celsius which maintains and helps create that intensity from the fermentation process. This creates a big fermented strawberry note followed by a juicy pineapple and blackberry finish.