Lot Hon.22-011: Cascaritas - Lactic Acid Fermentation
The integration of this lactic culture "Lactobacillus delbrueckii subsp bulgaricus" and "Streptococcus thermophilus" are the 2 bacteria that compose this experimental batch.
It is activated in purified water first before adding to the coffee batch.
For this batch we interviewed our colleague Carlos Rene Guerra who is a Cheese Maker, and he provided us with this type of lactic culture. Due to the complexity of the lactic culture we were making more constant pH measurements.
The most significant note with respect to the standard sample was its very distinctive melon flavor and notes of lemon grass.
Lot Description
| Reference Number: | Hon.22-011 |
|---|---|
| Opening Bid: | $5.20/lb |
| Increment: | $0.10 |
| Weight: | 303.6 lbs |
| Varietal: | Pacas Obata |
| Process: | Lactic Acid Fermentation |
| Altitude: | 1210 |
| Harvest: | 2021-2022 |
| Bags: | 2 |
| Bags Size: | 69 kgs |
| Bag Type: | Bag Grain Pro |
| Location: | Plan del Rosario, Mercedes, Ocotepeque |
| Producer: | Moises Hidardo Hernandez |
| Score: | 85.5 |
| Country: | HONDURAS |
Coffee details
| Tasting Notes: | Peach, lime, grapefruit, panela, chocolate, ginger, cinnamon, soft acidity, round body |
|---|
Farm details
| Producer Name: | Moises Hidardo Hernandez |
|---|---|
| Farm Name: | Cascaritas |
| Country: | HONDURAS |
| Location: | Plan del Rosario, Mercedes, Ocotepeque |
Other info
Please read the terms & conditions before you bid on this item.
Click on Images to Enlarge
Coffee and cupping details
| Fragrance: | 8.5 |
|---|---|
| Flavour: | 8.0 |
| Aftertaste: | 8.0 |
| Acidity: | 8.5 |
| Body: | 7.0 |
| Balance: | 8.0 |
| Uniformity: | 10.0 |
| Clean Cup: | 10.0 |
| Sweetness: | 10.0 |
| Overall: | 7.5 |
| Total: | 85.5 |
