Hoyo Frío is grown by Felix Torres on a 54.5-hectare farm in Curití, Santander, roughly 18km from San Gil and sitting at 2,000m above sea level.

Only ripe cherries are hand-picked and density-sorted before 140 hours of anaerobic fermentation in tanks and drying on raised marquesina beds. The lot combines Castillo, Colombia and Typica varieties.

Tasting notes: watermelon, marzipan, sour cherry, wine gum and chocolate.