Ondonoco

Process
Traditional
Key Descriptor
Citric
Species
Arabica
Delivery availability
Immediate
Profile
Fruity
Total SCA Score
84.75
Variety
Batian, Ruiru 11, SL 28, SL 34
Container
60.00 Grain Pro Kg
Position
Warehouse

Organoleptic

Profile
profile
Key Descriptor
Descriptors

Attributes

SCA Score
84.75

Acidity

Body

Cupping Data

Agtron
65 - Light Medium
Sample roasting time
7.30 min
Cupping Data
02/09/2021
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

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

Fruit

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

Cultivation

Type of cultivation
Mixed
Altitude
1600-1850 m.a.s.l.

Harvest

  • Crop year
    -No Value-
  • Annual temperature in ºC

    9.0 º
    25.1 º
    19.5 º
    25.1 º
    2.3 º
  • Annual precipitation
    1602.8 mm
    119 days
    149 days
    97 days
  • Days with adverse weather

    0 days
    days
    13 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
10.00 %
0.53

Weight analysis
350.00 gr

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