Sítio Esperança
Daiane Aparecida da Silva
S 6015
The coffee remained in fermentation for 48 hours. It was then dried on the patio for nine days, followed by an intermittent drying phase for an additional four days until reaching the ideal moisture content. Finally, the lot was stored in wooden bins and rested for 19 days before completing the process.
General Information
Producer
Daiane Aparecida da Silva
Country
Brazil
Location
Camacho, Campo das Vertentes region
Cupping Notes
Intense, black tea, brown sugar, roasted nuts, almonds and a full body
Varietal
Red Catuaí
Process
Fermented
Sensory and Jury Scoring Summary
Average Score
85.97
Highest Score
89.0
