Tarangofe

Process
Traditional
Key Descriptor
Stone fruits
Species
Arabica
Profile
Chocolaty
Total SCA Score
82.00
Variety
Yellow Catuai, Yellow Catuai, Red Catuai, Red Catuai, Caturra, Caturra
Container
60.00 Grain Pro Kg
Position
Warehouse

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
25/08/2022
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

Origin
Nicaragua traceability-map-icon
Coffee Region
Nueva Segovia traceability-map-icon

Fruit

Species
Arabica
Varieties
Yellow Catuai, Yellow Catuai, Red Catuai, Red Catuai, Caturra, Caturra

Cultivation

Harvest

  • Crop year
    2022
  • Annual temperature in ºC

    11.8 º
    17 º
    20 º
    25 º
    34.8 º
  • Annual precipitation
    1300 mm
    40 days
    54 days
    271 days
  • Days with adverse weather

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

Green coffee

Process
Traditional
Process type
Washed
Process name
Traditional Washed
Fermentation Technique
Aerobic
Screen
Colour
Water
10.10 %
0.55

Weight analysis
350.00 gr

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