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Profile: Chocolatey
Key Descriptor: Citrus
Aroma/Flavor: Cane sugar, milk chocolate, lemon and yellow peach.
Key Descriptor: Citrus
Aroma/Flavor: Cane sugar, milk chocolate, lemon and yellow peach.
TRACEABILITY
Species: Arabica
Varietal: Castillo, Caturra and Colombia
Crop altitude: 1,200-1,800 m.a.s.l.
Screening: 17/19
Varietal: Castillo, Caturra and Colombia
Crop altitude: 1,200-1,800 m.a.s.l.
Screening: 17/19
CUPPING SCORE
Aroma: 7.75
Flavor: 7.75
Acidity: 7.75
Finish: 7.50
Body: 7.75
Balance: 7.75
Overall: 7.75
Cleanliness in cup: 10.00
Sweetness: 10.00
Uniformity: 10.00
WHAT ARE SCA POINTS?
Flavor: 7.75
Acidity: 7.75
Finish: 7.50
Body: 7.75
Balance: 7.75
Overall: 7.75
Cleanliness in cup: 10.00
Sweetness: 10.00
Uniformity: 10.00
TOTAL: 84.00 SCA
WHAT ARE SCA POINTS?
PROCESS
Harvest type:
Manual-Selective
Process: Traditional
Process type:Traditional washing
Fermentation: Aerobic
Drying technique: Simple
Sifting: 17/19
Process: Traditional
Process type:Traditional washing
Fermentation: Aerobic
Drying technique: Simple
Sifting: 17/19
ORIGIN: COLOMBIA
REGION: HUILA
COOPERATION: COOCENTRAL
The Huila coffee region is located in the southeast of the country, its estimated population is 1.1 million inhabitants and its area is 19,890 km², this region has 35 coffee-growing districts, including Garzón, Gigante, Guadalupe and Pitalito, these districts are home to more than 84,000 families that cultivate more than 1,145,000 hectares of Arabica coffee of the Castillo, Colombia, Típica, Caturra, Borbón and Tabí varietals, Huila occupies the 1st place as a coffee-growing region in the country.