Colombia Honeydew Drop

Edwin Noreña, a fourth-generation farmer and fermentation pioneer, leads Finca Campo Hermoso. These Castillo cherries underwent 48 hours of carbonic maceration in sealed tanks to produce mosto, which was then inoculated with a specific yeast and an allulose solution infused with dehydrated melon. The result is an expressive cup with sweet honeydew melon aromas and delicate floral notes.