This natural lot reflects both Nariño’s high elevation and Amparo’s disciplined approach to processing. At 1,950 meters, slow cherry maturation preserves acidity while building sugar density. Careful whole-cherry fermentation and slow drying in parabolic dryers allow Red Apple and Limeade to remain precise and articulate, with Panela adding grounded sweetness through the finish. The result is a poised, light-bodied cup defined by clarity and balance.