Praioffee

Process
Traditional
Key Descriptor
Stone fruits
Species
Arabica
Delivery availability
Sold out
Profile
Chocolaty
Total SCA Score
82.00
Variety
Yellow Bourbon, Catucaí, Catuaí Amarillo, Caturra
Container
60.00 Grain Pro Kg
Position
Sold out

Organoleptic

Profile
profile
Key Descriptor
Descriptors

Attributes

SCA Score
82.00

Acidity

Body

Cupping Data

Agtron
65 - Light Medium
Sample roasting time
8.00 min
Cupping Data
27/04/2022
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

Origin
Brazil traceability-map-icon
Coffee Region
Caparaó traceability-map-icon

Fruit

Species
Arabica
Varieties
Yellow Bourbon, Catucaí, Catuaí Amarillo, Caturra

Cultivation

Type of cultivation
Mixed
Altitude
900-1400 m.a.s.l.

Harvest

  • Crop year
    2022
  • Annual temperature in ºC

    3.2 º
    15.1 º
    21.4 º
    26.1 º
    44.9 º
  • Annual precipitation
    1374.7 mm
    82 days
    99 days
    184 days
  • Days with adverse weather

    0 days
    days
    5 days
    0 days
  • Picking method
    Mechanical - Selective

Green coffee

Process
Traditional
Process type
Washed - fermented
Process name
Traditional washing
Fermentation Technique
Aerobic
Screen
Colour
Water
7.60 %
0.48

Weight analysis
350.00 gr

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