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10 El Limoncillo2645.5
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|Cupping Attributes:||Apple cider, Citric Acid, Cola, Grapefruit, Lime, Malic Acid, Mandarin, Orange, Passion Fruit, Mango, Apricot, Brown Sugar, Chamomile, Coconut, Dark Chocolate, Fermented peach, Honey, Kiwi, Lavender, Milk Chocolate, Panela, Papaya, Pomelo, Red Grape, Schnopps, Sparkling, White Grape, Jammy, Pomelo, Star Fruit, Well balance, White Grape.|
|Processing Description:||Only optimally ripe cherries are hand-harvested, floated in water to remove any unripe cherries, and hand sorted. The wet cherries are then carefully transported to our dry mill where we proceed to sun dry. We emphasize a slow and prolonged drying time, nevertheless we give the wet cherries 100% sunlight on raised beds, as a thin layer, for the first 4 days (this diminishes the risk of mold growth or overfermentation). Following this, the coffee is moved to our greenhouse with raised beds where it will finish its slow drying phase under 50% shade for an additional 25 - 30 days until reaching a humidity below 12%. The final steps are the stabalization periods. First the parchment stabalizes for a month, we then proceed to hull and sort the parchment. Second stabalization occurs in green, for an additional month. This will assure the humidity amongst all the beans are uniform.|