Lâmproolo

Process
Traditional
Key Descriptor
Red fruits / Berries
Species
Arabica
Delivery availability
Immediate
Profile
Fruity
Total SCA Score
84.00
Variety
Red Bourbon
Container
60 GrainPro Kg
Position
Warehouse

Organoleptic

Profile
profile
Key Descriptor
Descriptors

Attributes

SCA Score
84.00

Acidity

Body

Cupping Data

Agtron
65 - Light Medium
Sample roasting time
8 min
Cupping Data
05/04/2022
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

Origin
Burundi traceability-map-icon
Coffee Region
Ruvubu
District
Muyinga

Fruit

Species
Arabica
Varieties
Red Bourbon

Cultivation

Type of cultivation
Mixed
Altitude
1500-1800 m.a.s.l.

Harvest

  • Crop year
    2021
  • Annual temperature in ºC

    16.5 º
    22.9 º
    25.5 º
    28 º
    32.5 º
  • Annual precipitation
    794 mm
    32 days
    34 days
    299 days
  • Days with adverse weather

    0 days
    days
    135 days
    0 days
  • Picking method
    Manual - Selective

Green coffee

Process
Traditional
Process type
Natural
Process name
Traditional Natural
Screen
Colour
Water
11 %
0.56

Weight analysis
350.00 gr

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