Nacasepa

Process
Traditional
Key Descriptor
Citric
Species
Arabica
Profile
Chocolaty
Total SCA Score
83.25
Variety
Catuai, Catuai, Caturra, Caturra
Container
60 GrainPro Kg

Organoleptic

Profile
profile
Key Descriptor
Descriptors

Attributes

SCA Score
83.25

Acidity

Body

Cupping Data

Cupping Data
20/07/2021
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

Origin
Costa Rica traceability-map-icon
Coffee Region
Valle Occidental traceability-map-icon

Fruit

Species
Arabica
Varieties
Catuai, Catuai, Caturra, Caturra

Cultivation

Altitude
1200-1600 msnm m.a.s.l.

Harvest

  • Crop year
    2021
  • Annual temperature in ºC

    16.3 º
    19.8 º
    22.8 º
    25.8 º
    33.8 º
  • Annual precipitation
    2480.7 mm
    118 days
    137 days
    110 days
  • Days with adverse weather

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

Green coffee

Process
Traditional
Process type
Washed
Process name
Traditional Washed
Fermentation Technique
Aerobic
Screen
Colour
Water
11.1 %
0.61

Weight analysis
350 gr

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