Novinky
Los Angeles - El Salvador
Chuťový profil: tropické ovocie, ružový grep, mliečna čokoláda
Profil praženia
Váha
Vyberte si variant
Skladom
Kategória:
KÁVA
Kód produktu:88
Popis produktu
| Cultivar: | Pacamara |
| Process: | Natural |
| Flavour notes: | Tropical Fruits, pink grapefruit, milk chocolate |
| Producer: | Los Angeles / Los Naranjos |
| Region: | Cantón Taltapanca, Apaneca Ahuachapán |
| Altitude: | 1350 -1400 masl |
| Q sore: | 86.5 pts |
| Harvest: | Jan 2024 |
LOS ANGELES - EL SALVADOR
Fincas Los Naranjos cultivates high-value coffee varieties with highly appreciated cup qualities. They are committed to providing the best care to achieve a balance between harvest and vegetative management.
The farms are part of the considered coffee forest, maintained under regulated shade with native species, ingas, and forest species. These species create a unique microclimate that fosters interaction between the surrounding flora and fauna.
Farm Los Angeles is located near the Apaneca-Ilamatepec mountain range in El Salvador and is part of the Los Naranjos farm group. The farm mainly grows Pacamara varieties. This variety has become increasingly sought after and valued recently. It is a crossbreed of the Pacas and Maragogype varieties and is known for its large beans. Pacamara stands out not only visually but especially in its exceptional flavor profile. It is described as intense, layered, and complex. You may taste chocolate notes, the sweetness of tropical fruits and a pleasant aftertaste of pink grapefruit.
Cherry Classification
Upon arrival at the benefit centre, a sample is taken from each sack transported from the farm to analyse the maturity level. This analysis helps in deciding how to process the coffee, based on different categories.
Natural Process
1. Begin with flotation to remove empty beans and overripe beans that could accelerate fermentation and produce alcoholic and phenolic flavours.
2. The prime coffee cherries are sent to metallic hoppers, then received in metallic carts and taken to patios. Here, the pre-drying process begins, where the cherries are kept for 5 days, constantly moved to avoid damage.
Drying Procedure
1. Transfer the coffee from the fermentation area to the pre-drying area (patios). The goal is to immediately reduce the excess water content and stop fermentation. The coffee stays in this stage for 3-5 days, depending on the amount of sunlight.
2. Collect the pre-dried coffee in polypropylene sacks and weigh them at the reception scale. Then, transfer the sacks to African beds for further drying. Initially placed on the lower level, the coffee rests for 3-5 days, reducing humidity to 20%.
3. Move the coffee from the lower to the upper level of the African beds, as the drying system consists of two levels. The coffee begins its final drying process, staying for 8-10 days depending on sunlight, until reaching 10% humidity.
Storage
When the coffee reaches 10% humidity, it is collected in polypropylene sacks with a GrainPro bag inside to preserve quality and prevent rehydration, thus avoiding potential cup defects.
Podobné produkty
Skladom
Skladom
Skladom
Skladom
Skladom
