At Finca La Molienda in La Unión, Benjamin Gilberto Rivera approaches every step with focus and care. Ripe cherries are hand-sorted, then fermented underwater for 30 hours before being pulped, washed, and slowly dried in temperature-controlled conditions.

This microlot is 100% Colombia variety, a rust-resistant hybrid of Caturra and Timor developed for both resilience and flavor. The result? A vibrant, juicy profile with notes of apricot, cacao, and orange, a true showcase of craft and terroir.