69KG Ecotact

$4.69CAD/LB

SCA SCORE: 86

WON BRONZE AT GOLDENBEAN NORTH AMERICA '19 WITH 2% JAZZ COFFEE

TRACEABLE COFFEE INFORMATION

Lot Number: 017-215-13Q

Harvest: 2019/2020

Varietal: Yellow Catuai

Process: Natural

Drying Method: Sun dried on beds

Drying Time: 21-25 days

Moisture: 10.98%

Defects: 2.5 (0.80%)

Screen Size: 13-15 6.6% 16-20 93.4%

Farm: Santa Cruz

Producer: Byron Corrales & Ileana Corrales

Municipality: Aranjuez

Department: Matagalpa

Country: Nicaragua

Elevation: 1,450 MASL

Wet Mill: Finca Los Pinos

Cupping Notes: Dried Fruit, Citrus

SHIPMENT INFORMATION

COUNTRY OF ORIGIN: NICARAGUA
PORT OF ORIGIN: CORINTO
PORT OF ENTRY: VANCOUVER
EXPORTER: COOP MULTISEC. SOLIDARIDAD
IMPORTER: LA FINCA DISTRIBUTION

VESSEL: MSC SARA ELENA / MC029A

CONTAINER NUMBER: MEDU5630197

B/L: MEDUMA056362
SEAL NUMBER: EU19086838

Don Byron Corrales and his family begins working on the natural processed Yellow Catuai coffee early. The Yellow Catuai coffee cherries are picked between 16-20 brix degrees and are sent out to the dry mill before 2pm. To avoid the risk of fermentation occurring in the poly bag, the Yellow Catuai coffee cherries are laid out on the dry beds immediately upon arrival. Coffee cherries are never left in the bag overnight. This natural processed Yellow Catuai is dried on raised beds for 21-25 days(depending on the weather), down to 12%-11% moisture. Once the desired moisture has been achieved, the Yellow Catuai coffee cherries are pulped by machine without using water and then bagged and stored in parchment for 30 days of rest. After 30 days the coffee is cupped and scored and placed back to rest for another 15 days. The first Yellow Catuai samples are shipped out after 45 days of rest.

Yellow Catuai Natural • Byron Corrales