COMITÉ: AGUA AZUL

Name: COMITÉ: AGUA AZUL
Brand: Origin Coffee Lab
SKU: PE-115-202205
Price: 7.9415 USD

Origin Coffee Lab

Arábica

Frutos rojos

Cítricos

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Origin Coffee Lab

Vendedor verificado

84 ventas en Algrano
2 Prom. de pedidos por tostador
53 Relaciones con los tostadores

Origen: Perú
Productor: Origin Coffee Lab
Variedad: Caturra, Red Bourbon, Red Catuai, Typica, Catimor
Tipo de proceso: Lavado
Rango de altitud: 1650m - 1860m
Periodo de cosecha: mayo de 2022 - septiembre de 2022
La puntuación de la catación de Algrano (SCA): 83.75 puntos
Actualizado junio de 2022
ID: PE-115-202205

"Over the past couple of years, we have worked with this comité AGUA AZUL on refining their basic farming practices and advancing farm cleanliness. Improved practices have improved the product: an elegant, distinct profile has emerged here, and Catimor is both rare and diminishing. The local producers call the non-Catimor trees “Bourbon” or “Costa Rica,” and we believe these lofty crops offer a complexity similar to that of Kenyan coffees, partnering acidity with sweetness. These trees have been in the region for almost 40 years, and as their history in the region grows, so will this unique area’s prestige in the world of coffee. " - Origin Coffee Lab

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	Algrano Catado: junio de 2022	Alexander Julca Rangel (Vendedor) Catado: N/A
Puntuación SCA	Algrano 83.75	Alexander Julca Rangel (Vendedor) 84.0
Sabores dominantes	Algrano Cítricos, Fruto rojo maduro, Azahar, Azúcar morena, Jugoso	Alexander Julca Rangel (Vendedor) Frutos rojos, Cítricos, Cítrico
Comentario de calidad	Algrano Orange blossom, citrus, red berries, brown sugar, juicy and sweet. Medium acidity, citric but well integrated that matches very nicely with a medium sweetness of the cup.	Alexander Julca Rangel (Vendedor) Over the past couple of years, we have worked with this comité AGUA AZUL on refining their basic farming practices and advancing farm cleanliness. Improved practices have improved the product: an elegant, distinct profile has emerged here, and Catimor is both rare and diminishing. The local producers call the non-Catimor trees “Bourbon” or “Costa Rica,” and we believe these lofty crops offer a complexity similar to that of Kenyan coffees, partnering acidity with sweetness. These trees have been in the region for almost 40 years, and as their history in the region grows, so will this unique area’s prestige in the world of coffee.

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La historia del café

Over the past couple of years, we have worked with this comité on refining their basic farming practices and advancing farm cleanliness. Improved practices have improved the product: an elegant, distinct profile has emerged here, and Catimor is both rare and diminishing. The local producers call the non-Catimor trees “Bourbon” or “Costa Rica,” and we believe these lofty crops offer a complexity similar to that of Kenyan coffees, partnering acidity with sweetness. These trees have been in the region for almost 40 years, and as their history in the region grows, so will this unique area’s prestige in the world of coffee.

El proceso

There are two different kinds of producers in this comité. One group uses a flotation process to clean debris and remove floaters right after harvest; the next day, very early in the morning, the coffee fruit is passed through mechanical depulpers. The other group simply passes the coffee fruit through mechanical depulpers immediately after harvesting. In each case, the process takes place without the use of water, preserving the maximum amount of mucilage attached to the parchment. Seeds are then driven to tanks or bags, where they remain for between 15 and 48 hours. The seeds are washed and dried until the moisture content falls into the range of 9-11 percent.

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