Felipe is a systematic and dedicated grower who cherishes his Pink Bourbons like his babies. He aims for the ripest cherries possible (with a Brix level of at least 22°) and works with his pickers during the harvest to ensure everything goes as planned. After harvesting, the cherries are left to

rest for two days in a cool place, then de-pulped and left to ferment in an aerobic environment for two more days, followed by washing with clean spring water, and finally dried on terraces in a thin layer, until the desired moisture content is reached.