Pecarí Tajacu

Process
Traditional
Key Descriptor
Raisins
Species
Arabica
Delivery availability
Pending
Profile
Chocolaty
Total SCA Score
83.00
Variety
Castillo, Caturra
Container
60.00 Grain Pro Kg
Position
Origin

Organoleptic

Profile
profile
Key Descriptor
Descriptors

Attributes

SCA Score
83.00

Acidity

Body

Cupping Data

Agtron
65 - Light Medium
Sample roasting time
8.00 min
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

Origin
Colombia traceability-map-icon
Coffee Region
Santander

Fruit

Species
Arabica
Varieties
Castillo, Caturra

Cultivation

Harvest

  • Crop year
  • Annual temperature in ºC

    21.8 º
    26.3 º
    22.9 º
    2021 º
    30.7 º
  • Annual precipitation
    32.3 mm
    19.9 days
    0.0 days
    345.1 days
  • Days with adverse weather

    0 days
    days
    0 days
    1 days

Green coffee

Process
Traditional
Process type
Washed - fermented
Process name
Traditional washing
Fermentation Technique
Aerobic
Colour

Weight analysis
350.00 gr

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