Prepared through small-scale processing this Trinitario blend brings new flavors in the map. Fresh rhubarb quiche with pieces of wallnuts and dill is what describes this cacao. The herbal & veggy mix of beetroot, carrot, and red pepper add sweet earthiness to its coffee flavor.
green sugar cane bark, ripe fig, dill, herbs, quiche,acidic, chill
rhubarb, persimmon, walnuts, dill, beetroot, carrot, okra, earthy, coffee pulp notes
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
25 ’; 12 μm
Roasting conditions
Varietal composition: Trinitario blend (28% lilac; 14% white)
Pulp pre-conditioning: /
Fermentation method: Small-sized cascade wooden box (50kg)
Pre-drying: /
Drying: 10-day sun-drying; open air; wicker basket
Producer: Finca La Sierra
Coordinates: 13°40'44.7"N 89°33'01.9"W
Availability: ~0.5 - 1.0 MT/year
Contact: borisportillo@yahoo.com
Phone: (503) 7318-2296
