Processing Summary

• Producer: Pedro Nel Salazar

• Farm: Finca Sicilia, Quimbaya, Quindío, Colombia

• Collaborator: Edwin Noreña (El Alquimista)

• Process: Mango & Coconut Co-Fermented Honey

• 12-hour low-oxygen fermentation

• 48-hour carbonic maceration

• 72-hour coconut-mango lactic co-fermentation

• Total fermentation time: 132 hours (5.5 days)

• 10-day greenhouse drying