ENCANTO PROJECT | BUBBLE GUM

VARIETY: BOURBON AJI

PROCESS: ANAEROBIC, THERMAL SHOCK,

CO-F, 1650MASL

NOTES: BUBBLEGUM, BLUEBERRY, WHITE SUGAR

AT EL ENCANTO FARM IN PITALITO, HUILA, THIS BOURBON AJÍ IS A FAMILY-BORN EXPRESSION OF FERMENTATION CREATIVITY, GROWN AT 1,650 M.A.S.L. UNDER NATIVE AND FRUIT TREE SHADE.

HANDPICKED RIPE CHERRIES GO THROUGH CONTROLLED OXIDATION, ANAEROBIC FERMENTATION, THERMAL SHOCK, AND FRUIT PULP–BASED YEAST INOCULATION, DESIGNED TO AMPLIFY SWEETNESS AND AROMA.

THE RESULT IS A VIVID, JUICY CUP BURSTING WITH BUBBLE GUM, RED FRUITS, BLUEBERRY, CITRUS, AND WHITE SUGAR — PLAYFUL, COMPLEX, AND MEMORABLE.