From Finca Chambakú in Villamaría, Caldas — Castillo and Caturra at 1450-1600m. Manual cherry selection, 14-hour oxidation, 12-hour anaerobic fermentation in bioreactors, 40-hour mechanical drying. Restrepo family. Milk chocolate, panela, and walnuts with a long chocolate and raisin finish.
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