Fazenda São Paulo
Carlos Eduardo Cepera
S 6009
This lot underwent a 24-hour pile fermentation using activated yeast provided by a partner company. The cherries were harvested the day before and kept in bags until hydraulic separation in the mechanical washer. After separation and yeast application, the coffee fermented for 24 hours, after which the piles were opened and the lot was moved to the patio for natural drying until reaching 11.5% moisture.
General Information
Producer
Carlos Eduardo Cepera
Country
Brazil
Location
Oliveira, Campo das Vertentes region
Cupping Notes
Delicate acidity, sweet with citrus notes, cashew nuts and a round body
Varietal
Acaiá
Process
Fermented
Altitude
1,025 m
Sensory and Jury Scoring Summary
Average Score
85.89
Highest Score
88.25
