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Strawberry lot from Café Las Margaritas / Finca Margarita: CO₂-charged steel tanks, strawberry-leaning juice infusion, honey dry. 1,700–1,800 masl, Castillo. Fresh strawberry, jam and a yogurt cream — redder and tarter than white peach, less tropical than lychee.
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Same Quindío slope, different fruit. Lychee cracks the orchard; white peach is pale and dewy; honeydew is ripe melon. This cup is a split ripe strawberry that turns to jam as it cools — then a long strawberry-milk finish.
Process
CO₂ high-pressure anaerobic honey + juice infusion: ripe cherry into sealed tanks, carbon dioxide (carbonic maceration) so aroma stays in; strawberry-leaning fruit juice soaks red-berry sugar into the seed; depulp, keep mucilage, raised-bed honey dry. Even fermentation, clear berry, a wrap of honey. Not the strawberry-blueberry drip-infusion sibling, and not our Candied Cherry or Berry Party thermal-shock lots.
Cup
Dry: fresh strawberry, red flower, milk sugar. Hot: ripe strawberry, light yogurt, red-berry snap, juicy. Cool: strawberry jam, strawberry milk, honey. Series map: washed Yu He Pao = lychee orchard; Jade Dew = lychee nectar; white peach CO₂ = pink peach and pear; honeydew CO₂ = melon shed; this lot = strawberry jam.
Brew
Light to medium-light. V60 or Kalita, 1:15–1:16, 90–92°C, medium-fine, 30–35 s bloom, 2:15–2:40. Hot for fresh berry, cooler for jam. Iced pour-over and cold brew push the strawberry.