Kaape

Process
Traditional
Key Descriptor
Aromatic herbs
Species
Arabica
Delivery availability
Immediate
Profile
Spicy
Total SCA Score
83.00
Variety
Bourbon, Catuai, Caturra
Container
60 GrainPro Kg
Position
Warehouse

Organoleptic

Profile
profile
Key Descriptor
Descriptors

Attributes

SCA Score
83.00

Acidity

Body

Cupping Data

Agtron
65 - Light Medium
Sample roasting time
8 min
Cupping Data
08/05/2022
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

Origin
Guatemala traceability-map-icon
Coffee Region
Cobán traceability-map-icon

Fruit

Species
Arabica
Varieties
Bourbon, Catuai, Caturra

Cultivation

Type of cultivation
Mixed
Altitude
1100-1350 m.a.s.l.

Harvest

  • Crop year
    2021-22
  • Annual temperature in ºC

    8.2 º
    14.2 º
    20.8 º
    27.3 º
    35.4 º
  • Annual precipitation
    1008.9 mm
    78 days
    94 days
    193 days
  • Days with adverse weather

    2 days
    days
    15 days
    0 days

Green coffee

Process
Traditional
Process type
Washed - fermented
Process name
Traditional washing
Fermentation Technique
Aerobic
Screen
Colour
Water
11.2 %
0.55

Weight analysis
305.00 gr

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