This Purple Caturra is processed using Rodrigo Sanchez’s Tamarindo Culí Co-Ferment Washed method, a co-fermentation built around isolated microorganisms and a fruit-based mother culture. Specific strains of Lactobacillus and Saccharomyces c...
Reviews
5.0
8 ratings
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By far my favorite coferment! I love tamarindo and the flavors really pop off along with the tropical fruit notes.