Lot BN-4: BRANDY NATURAL

Our ancient bourbon plants, almost typicas, or closer descendants from them than most nowadays bourbon strains, give yield to the extremely careful picked cherries, brought to 25-26 brix degrees, which are then cautiously spread on our sun drying patios for 20 days, being very carefully moved with a palm leaf to not squeeze the juices. Then, cherries are passed to African beds in our green house. In there they will remain for 10 more days, until they reach 10% humidity, being moved every 1/2 hour.

Coffee and cupping details

Description:

plum juice, fruity, apricots, sugar cane, molasses, plum, green apple, silky liveliness, shiny, juicy, citric sweetness, apricots, tropical fruits notes.

Bags: 0
Weight: 150 lbs
Harvest Date: Jan-june 19
Varietal:
  • Bourbon
QGrader: Mr. Jorge De Leon / Mr. Hector Gonzalez / Mr. Eduardo Ambrocio

Farm details

Description:

Farm Elevation: 1930m-1950m
Average Rainfall: 1100 mm
Processing Method: Natural
Drying Method: african bed
Preview image
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