Finca El Espejo from Santa Maria, Huila

Reinel’s portfolio consists of a Pink Bourbon Lot, and a Caturra/Colombia Yeast Lot: All lots start with a careful harvest of the ripest cherries and an initial 20-hour dry fermentation in cherry before being de-pulped. 

His Pink Bourbon Lot is then placed in open tanks to ferment for 48 hours before being washed and placed to dry in raised beds. For his Caturra/Colombia Lot, the wet parchment is placed in open barrels to ferment alongside Reinel’s Yeast Substrate for up to 80 hours, before being washed and placed to dry. Both lots are dried on raised beds for 14 – 18 days, depending on the weather.