This H1 Centroamericano offers a floral fruit bomb with a silky body and remarkable clarity, cultivated at 1,200 MASL.

At Aquiares Estate, Diego Robelo has refined the anaerobic natural process to enhance the unique characteristics of the H1 Centroamericano F1 Hybrid. Selected cherries are first floated and washed, then fermented in sealed tanks without oxygen for 24 hours, utilising natural yeasts to impact the flavour. Post-fermentation, the cherries are cleansed and methodically dried, initially on a ceramic patio for two days before transitioning to layered beds within a solar dryer.