For this lot, our host is Mr. Freddy Correa, who in his farm La Primavera in Bajo Encanto, decided to start since 2018, to develop processes together with us, which in effect has a great result! For this batch we used a 24 hour pre-fermentation in cherry, followed by a 36 hour fermentation in muscilage, and then sun-drying in racks for 15 days. For this second semester, we bring back our Pink Borbon Creation, being this the 4th time we work together with Professor Cesar in Pitalito Huila, with whom we have developed together with allied producers this unique profile, which we feel reflects everything you are looking for in a pink borbon.