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Mexico PROCAA

Cupping notes

Peach, citrus, caramel.

Description

Cherry is taken to the Arrocera Wet Mill for final drying, after first being partially dried locally.

It is then transported to El Duende Dry Mill, located in the town of Compostela, where it is hulled, cleaned, sorted, graded and bagged.

The coffee is rested for 36 weeks before being ready to export.

Samples are roasted and cupped with the information stored on the FincaLab QC system. This allows us (and you) detailed insight in to the coffee, mills, and organisations involved in the processing.

To see this go to www.trackyourcoffee.com and enter the number GTN5903000, or click here.

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Origin

Mexico

Producer

Grupo Terruno Nayarita

Process

Natural

Altitude

900 - 1400m

Harvest

December - April

Flavour

Caramelised, Cherry, Chocolate, Peach

Species

Coffea Arabica

SCA score

Varietal

Caturra, Mundo Novo

Download more coffee information

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