Archivado

Golden Bee

Lavado • SHG

Arábica

Floral Manzanilla

ciruela pasa

Bayas oscuras

Mancile Cafe

0 ventas en Algrano

dic 2021 - may 2022

84.75

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Origen: Honduras
Productor: Mancile Café
Variedad: Bourbon rojo, Catuaí rojo, Caturra
Tipo de proceso: Lavado
Rango de altitud: 1400m - 1800m
Periodo de cosecha: diciembre de 2021 - mayo de 2022
La puntuación de la catación de Algrano (SCA): 84.75 puntos
Actualizado mayo de 2022
ID: HN-217-202112

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	Algrano Catado: mayo de 2022	chocolate, citrusy touch, Acidity is medium citric, body medium-high, quite dense and coating, well balanced. (Vendedor) Catado: mayo de 2022
Puntuación SCA	Algrano 84.75	chocolate, citrusy touch, Acidity is medium citric, body medium-high, quite dense and coating, well balanced. (Vendedor) 84.75
Sabores dominantes	Algrano Floral Manzanilla, Ciruela, Bayas oscuras, Cítricos, Chocolate negro	chocolate, citrusy touch, Acidity is medium citric, body medium-high, quite dense and coating, well balanced. (Vendedor) Floral Manzanilla, Ciruela, Bayas oscuras, Cítricos, Ciruela, Chocolate
Comentario de calidad	Algrano Herbal, with distinct camomille notes, also sweet, with notes of dark berries, plum and dark chocolate, citrusy touch. Acidity is medium, citric and well integrated, body medium-high, quite dense and coating, well balanced.	chocolate, citrusy touch, Acidity is medium citric, body medium-high, quite dense and coating, well balanced. (Vendedor) -

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La historia del café

Our farms are located in areas of cloud forest and wildlife at altitudes between 1,400 and 1,800 meters above sea level. Basically, our philosophy is oriented towards sustainable agriculture and social awareness, where we emphasize issues related to the culture and history of our people. who are part of an ancestral generation that identifies us as indigenous groups in our region,
we are dedicated to the production and processing of specialty coffees, through scientific techniques in wet and dry processing incorporating controlled fermentation systems through anaerobic microorganisms in carbonic maceration.