Marco Romero | Bourbon Natural Weight:20kg then go through a second

then go through a second 18-hour fermentation in tanks

Only the ripest cherries are handpicked each evening

and naturally processed

it doubles as a full particle size analyser

The altitude and dry mountain climate create slow cherry maturation and well-developed flavour

Marco Romero | Bourbon Natural Weight:20kg then go through a secondThis Red Bourbon natural was produced by Marco Romero Santiz in La Concordia, Chiapas, at around 1600 masl. Harvest is closely controlled. Cherries are picked by hand only once they reach full maturity, measured at roughly 24 Brix, and taken each evening to Beneficio Edelmira for processing. At the mill, cherries are floated and cleaned before being sealed in GrainPro bags for a 36 hour anaerobic rest. Drying then takes place slowly over around 20