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Brazil Fazenda Palmital
Cupping notes
Description
Coffees are first dried on patio to 25% moisture content, and then transported to mechanical driers and brought down to 11% moisture content.
They have hooked an app up to their mechanical driers which allows them more control over the drying process by being able to remotely monitor what is going on.
Some of the pergamino from the hulling machines is used to fuel these app controlled mechanical driers, with the aim to reuse waste product and spend less energy and time to create homogeneous results.
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Origin
Producer
Process
Pulped Natural
Altitude
950 - 1150m
Harvest
May - August
Flavour
Species
SCA score
83.75
Varietal
Related
