Parainema Anaerobic
Parainema Anaerobic
Parainema Anaerobic
Parainema Anaerobic
Parainema Anaerobic
Parainema Anaerobic
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Parainema Anaerobic

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Right after picking, ripe cherries were floated, depulped and closed into airtight tanks to ferment for 60 hours. Then, dried on raised beds for 22 days and reposed for 11 weeks before hulling. Stored in Ecotact bags to preserve its qualities.

parainema-anaerobic-tasting-notes  

  • Acidity: 8.0 / Crisp
  • Body: 8.0 / Juicy
  • Humidity: 11.0%