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15 La Escondida1322.8
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|Cupping Attributes:||Apricot, Blueberry, Green Tea, Juicy, Apple, Floral, Honey, Clementine, Concord Grape, Demerara sugar, Golden Raisin, Hazelnut, Jackfruit, Lemongrass, Marzipan, Milk Chocolate, Pineapple, Raspberry, Stone Fruit, Citric Acidity, Malic Acidity, Tartaric acidity, Toasted almond, Winey, Balanced, Dried Fruits, Tannic finish, White tea.|
|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.|