First trials with coffee from this harvest

At the end of the harvest, we have already started to taste the batches of coffee harvested in November. This coffee has been slowly dried for 30 days and has rested for a month in the cellar, so that the humidity of the beans is more homogeneous.

We took a sample of 300 grams, hulled it, then selected the visual defects, with a yield of 24% of defective beans. The truth is that this yield seems to be very low, but if we take into account that it is a coffee at the beginning of the harvest, where we find beans with borer bites, malformations of the beans, burnt beans due to bad nutrition, etc., it is not a bad result.

In the tasting, we found a very good cup, with a very pronounced aroma, fragrance with notes of peach, well marked sweetness and acidity with citrus nuances. The body is well defined, with a persistent and matte aftertaste.