ABBEY'S CHOICE

Peru’s Blanca Flor Córdova Yellow Caturra is grown high in the cool mist of San Ignacio at nearly 1900 masl, where cherries ripen slowly and build clarity. Washed to keep things clean and vivid, it brings bright citrus, honeyed sweetness and lifted florals. It’s the calm, composed side of the cup.

Then Jairo Arcila’s Peach Co-Fermented Castillo from Finca Santa Mónica in Quindío kicks the door open. Fermented anaerobically with fresh peaches and wine yeast, it’s juicy, loud and super aromatic.

When the two collide, the result is a cup that’s both polished and wildly expressive. Bright peach and stone fruit up front, sliding into honeyed citrus and florals, and finishing long, silky and dangerously drinkable.