Cup Profile: |
Pronounced berry fruit aroma and caramel hues characterize this cup, with a bright citric acidity, complex body, and a pleasantly sweet finish |
Total Area: |
| Description |
Ha |
| |
690 |
| Coffee Plantation |
113 |
| BIO Reserve |
400 |
| Others |
177 |
|
Rain fall: |
| Range Yearly MM |
2000-2500 |
|
Hardvesting Information: |
November-April
Hand picked ripe cherries only |
Wet Miling Process: |
Wet mill located within the Estate
Natural fermentation process to all coffee
Washing with clean water on running channel |
Dry Miling Process: |
100% sun dried
Resting period average of 60 days
Hulling coffee max 15 days prior to shipment period |
Water Magnament: |
Residual water filtered in oxidation lagoon
Pulp residuals used as organic fertilizer in plantations |
Certifications: |
C.A.F.E. Practices
Rain Forest Alliance (Effective 06/07) |
Social Projects: |
Permanent Employees 90
Seasonal Employees 800 |
