Lot BN-1: 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: | 300 lbs |
| Harvest Date: | Jan-june 19 |
| Varietal: |
|
| 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 |
点击图片放大