The Toroka FG was established in 2017 and then converted into an AMCOS (Agricultural Marketing Co-operative Society) in 2018. The water for the processing is used from the nearby Insunka River.The farmers deliver the cherries from mid-afternoon, with the pulper usually running until 11am the next morning; due to increasing production. After being pulped, the parchment is graded into P1, P2 and P3. The parchment is then fermented for 24-34 hours, before it gets washed in the washing channels. It is then soaked for 8 hours and dried on the tables for 7-10 days. Due to the hot climate, the fermenting and drying process do not require a long time.
Some citrus and vanilla notes, dark chocolate, has sweetness, super smooth creamy body, lively acidity, earthy notes, slight maple notes as it cools