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
증가분:$0.10
무게: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
점수:85.5
국가: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
국가: HONDURAS
Location: Plan del Rosario, Mercedes, Ocotepeque

기타 정보

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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
합계:85.5