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
入札単位 :$0.10
重量 :303.6 lbs
品種:Pacas Obata
プロセス: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
スコア :85.5
国 :HONDURAS

Coffee details

Tasting Notes:Peach, lime, grapefruit, panela, chocolate, ginger, cinnamon, soft acidity, round body

農園の詳細

Producer Name: Moises Hidardo Hernandez
Farm Name: Cascaritas
国 : HONDURAS
Location: Plan del Rosario, Mercedes, Ocotepeque

注文情報

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コーヒーとカッピングの詳細

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
合計 :85.5