This microlot showcases Edwin Noreña’s experimental precision at Finca Campo Hermoso in Quindío. You can expect a cup that’s vibrant, very fruit-forward, dessert-like and perfect for anyone seeking a playful yet meticulously crafted cup. More about the Process: Red Bourbon cherries are harvested at peak ripeness and undergo a two-stage carbonic maceration with mossto, wine yeast, and a co-fermentation of fresh red fruits. The result is a wildly expressive cup that bursts with big red fruits, blueberry and strawberry-like deserts.