Lot 10: Mokka San Agustin, natural anaerobic

Why this name?:

San Agustin is one of the greatest mysteries of pre-Columbian civilizations, it is a UNESCO World Heritage Site since 1995. In this place there is the largest set of religious monuments and carved stone statues, according to the mythology of indigenous sculptors in South America.

Coffee and cupping details

Description:

Fermentation: Natural Anaerobic fermentation of 168 hours taken place at the wet mill in Hawaii farm at a temperature of 20° - 23° C. With this specific batch we had the advantage of having the lot with the highest degree Brix reaching the 20°.

Drying Method: Due to the size and density of the bean of this particular cultivar the anaerobic fermented batches are dry in a mechanical dryer in 16 days at a temperature of 40° C.

Bags: 4
Weight: 40 lbs
Score: 90.0
Cupping notes: Fragrance and aroma: Hazelnuts, plums, and white chocolate. Taste and aftertaste: Vanilla, blueberries, sweet chocolate, green grapes, citric tartaric acidity, and dense body.
Varietal: MOKKA

Farm details

Description:

Farm name: Hawaii
Location: Colombia, Cundinamarca, Sasaima
Crop size: 110.5 ha

Farm Elevation: 1400-1530MSNM
Average Rainfall: 1526MM/annual, Humidity: 71%, Temperature: 20°C - 23°C

Other info

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