Altitude:1300-1500 Acidity:bright Processing method:anaerobic fermented Flavor notes:mulberry, hazelnut, port wine
Finca El Gobiado is the family farm of Fernando Alfaro in Apaneca–Ilamatepec (1300–1350 m). After harvesting, the cherries undergo a 5-day anaerobic fermentation in bags, followed by slow drying for 15–30 days on African beds and clay patios. The combination of altitude, volcanic soils, and controlled processing results in a distinctive, well-structured profile.
