COMITÉ: AGUA AZUL

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

Origin Coffee Lab

Arábica

Bagas vermelhas

Fruta cítrica

Seu café está totalmente coberto por seguro durante o transporte Saiba mais

Cadastre-se ou Entre para ver os preços

Origin Coffee Lab

Produtor Verificado

84 vendas em Algrano
2 Média de pedidos por torrefador
53 Relações de torrefação

Origem: Peru
Produtor: Origin Coffee Lab
Variedade: Caturra, Red Bourbon, Red Catuai, Typica, Catimor
Tipo de processamento: Completamente lavado
Faixa de altitude: 1650m - 1860m
Período de colheita: Maio de 2022 - Setembro de 2022
Pontuação da Algrano (SCA): 83.75 pontos
Atualizado em Junho de 2022
Código: 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

Baixe a galeria do produtor

	Algrano Degustado: Junho de 2022	Alexander Julca Rangel (Vendedor) Degustado: N/A
Pontuação SCA	Algrano 83.75	Alexander Julca Rangel (Vendedor) 84.0
Principais notas sensoriais	Algrano Fruta cítrica, Frutas vermelhas maduras, Flor de laranjeira, Açúcar Mascavo, Suculento	Alexander Julca Rangel (Vendedor) Bagas vermelhas, Fruta cítrica, Cítrico
Comentário de qualidade	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.

Pague na sua moeda de preferência

Você pode escolher entre USD, CHF, EUR ou GBP.

Pague 10 dias após fazer o pedido

Sem custos de financiamento

Faça o pedido agora, pague depois

Custos de financiamento vigoram até que o café seja liberado.

A história do 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.

O processamento

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.

Mais ofertas deste vendedor

PE-223

TESORO VERDE

Oferecido por Origin Coffee Lab Produtor Verificado

Origem: Peru
Processo: Completamente lavado
Bolsas Disponíveis: 550 X 69 kg
Encomenda mínima: 50 sacos

PE-141

COMITÉ: EL DIAMANTE

Oferecido por Origin Coffee Lab Produtor Verificado

Origem: Peru
Processo: Completamente lavado
Bolsas Disponíveis: 500 X 69 kg
Encomenda mínima: 20 sacos

Ver todos os lotes de vendedores