COLOMBIA sidra thermal shock NATURAL ARCHIVED these flavors create a layered

these flavors create a layered and refreshing profile that feels both delicate and expressive

Carefully selected ripe cherries are first fermented anaerobically in water for approximately 48 hours with Saccharomyces cerevisiae yeast before pulping and entering a second fermentation stage to further develop aromatic compounds

ripe cherries are carefully sorted before drying with a portion of the fruit mucilage left intact

After a single wash

and refreshing green tea finish

COLOMBIA sidra thermal shock NATURAL ARCHIVED these flavors create a layeredFrom El Mirador Farm in Pitalito, Huila, this Bourbon Sidra by Yessica and Diego Parra reflects deep family heritage and precision. Grown at 1,750 MASL, it undergoes a thermal shock natural process fermented in open tanks for 24 hours, then treated with hot and cold water before a sealed 80 hour fermentation, and dried on sun beds for 20 days. The result is a vibrant, layered cup that captures the Parra familys dedication to quality, sustainability,