04°N 74°W —— sourced from a single farm tucked against the eastern slope of the Andes, where cloud-forest condensation irrigates the cherries before dawn.
ALT 1,720m —— the altitude stretches the maturation window from six to nine months, concentrating acidity into something closer to citrus phosphorescence than fruit.
VAR bourbon / caturra —— picked by hand across seventeen passes, fermented seventy-two hours under black plastic sheeting, then washed in spring water that tastes faintly of iron.
NOTES —— wet paper bag / kumquat rind / the smell of a tide-pool at low light / burnt sugar kept too long in the pan.
LOG 03.17 —— “this is the lot that taught me to stop apologising for sourness. it is not a defect. it is a depth.”