Matunda

Process
Traditional
Key Descriptor
Stone fruits
Species
Arabica
Delivery availability
Immediate
Profile
Floral
Total SCA Score
86.00
Variety
Batian, Ruiru 11, SL 28, SL 34
Container
60 GrainPro Kg
Position
Sold out

Organoleptic

Profile
profile
Key Descriptor
Descriptors

Attributes

SCA Score
86.00

Acidity

Body

Cupping Data

Agtron
65 - Light Medium
Sample roasting time
8 min
Cupping Data
12/02/2021
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

Origin
Kenya traceability-map-icon
Coffee Region
Nyeri traceability-map-icon

Fruit

Species
Arabica
Varieties
Batian, Ruiru 11, SL 28, SL 34

Cultivation

Type of soil
Volcanic
Type of cultivation
Mixed
Altitude
1500-2200 m.a.s.l.

Harvest

  • Crop year
    2021
  • Annual temperature in ºC

    7.2 º
    13.3 º
    18.7 º
    24.2 º
    29.1 º
  • Annual precipitation
    669.1 mm
    81 days
    145 days
    139 days
  • Days with adverse weather

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

Green coffee

Process
Traditional
Process type
Washed - fermented
Process name
Traditional washing
Fermentation Technique
Aerobic
Screen
Colour
Water
9.4 %
0.4

Weight analysis
350.00 gr

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