Walba Lawal

Process
Traditional
Key Descriptor
Milk chocolate
Species
Arabica
Delivery availability
Immediate
Profile
Chocolaty
Total SCA Score
81.50
Variety
Red Catuai, Caturra, Sarchimor
Container
60.00 Grain Pro Kg
Position
Warehouse

Organoleptic

Profile
profile
Key Descriptor
Descriptors

Attributes

SCA Score
81.50

Acidity

Body

Cupping Data

Agtron
65 - Light Medium
Sample roasting time
8.00 min
Cupping Data
23/03/2022
Grammage
12 g
Milliliters
200 ml
Sample grinding
Cupping - between 600 and 800 microns

Traceability

Origin
Nicaragua traceability-map-icon
Coffee Region
Jinotega traceability-map-icon

Fruit

Species
Arabica
Varieties
Red Catuai, Caturra, Sarchimor

Cultivation

Producer
Sajonia Estate Coffee S.A.
Farm
PENDIENTE
Altitude
400-1.500 msnm m.a.s.l.

Harvest

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

    11.8 º
    17 º
    20 º
    23 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

Green coffee

Process
Traditional
Process type
Washed - fermented
Process name
Traditional washing
Fermentation Technique
Aerobic
Screen
Colour
Water
11.50 %
0.56

Weight analysis
350.00 gr

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