The majority of Marysabel and Moises’ farms are planted with Catuaí, historically one of the most widely cultivated varieties in the region. This lot presents a rich, chocolate-forward profile with subtle notes of dried fruits and nuts, complemented by a gentle herbal finish.
While Catuaí represents a significant portion of their production, drying methods vary between patios, mechanical dryers, and raised beds under shade. Over time, refined separation, drying, and storage protocols have been implemented to enhance clarity and consistency across selected lots.
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