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Nueva Alianza Bourbon #4349
500,000VND
- Origin Peru
- Region SantaTeresa, LaConvencion, Cusco
- Farm Nueva Alianza
- Variety Bourbon
- Crop Year 12/2022 - 01/2023
- Altitude 1820 masl
- Process Washed
- Net Weight 250gram
Jasmine, Apple, Citrus
FLAVOR PROFILE
Jasmine, Apple, Citrus
QUALITY SCORE
Coffee beans are judged on a 87,25-point scoring system
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Nueva Alianza Bourbon #4349
Nuvea Alianza Farm is located in Cusco, in the province of “La Convención”, Santa Teresa district with a dry tropical climate, sandy loam soil and rich in organic matter.
Shade coverage density in Nuvea Alianza is 60% with shade trees Avocado, Pacae, banana, pumarosa, lemon, orange, tangerine,…
Therefore, farmers can grow coffee trees in this way. Terrace cultivation in 60% shade with slope slopes below 45%.
NUEVA ALIANZA BOURBON BY DWIGHT AGUILAR MASÍAS
Lot: 4349
| Producer | Dwight Aguilar Masías |
| Model | Farm |
| Farm size | 8 ha |
| Soil | Sandy loam |
| Average temperature | 28°C |
| Average rainfall | 1300 mm/year |
| Shade coverage density | 60% |
| Shade trees | Avocado, Pacae, Banana, Pumarosa, Lemon, Orange, Tangerine,… |
| Growing conditions | Terraced in the shade with a mountainside slope of 45% |
| Paid for Producer | 14,33 USD/kg |
ROASTING PROFILE
| Roast Profile | Extremely Light |
| Roast Machine | Giesen W6A |
ROASTING PROFILE
RECOMMENDATIONS FOR STORAGE AND USE
– Coffee wants to rest in a cool place away from sunlight and sealed bags;
– Our coffee reaches its peak flavor four weeks after the roasting date;
– Our coffee maintains its aroma spectrum within six months of opening the bag, and the quality gradually decreases;
– Our coffee is packed with flavor-locking technology, so it can be preserved for two years from the date of production when unopened. We also recommend not using it when first opening the bag. Please open and close the bag for another three days to fully release the flavor-locking encapsulation technology;
– Our coffee will clearly show the flavor description after 03 days from when you open and close the bag for the first time.
THE OPTIMUM WATER QUALITY FOR BREWING COFFEE
| Calcium Hardness | 10 ppm CaCO3 |
| Magnesium Hardness | 58 ppm CaCO3 |
| Total Alkalinity | 10 ppm CaCO3 |
| Sodium | 10 ppm CaCO3 |
How to create the optimum water for brewing coffee? – Try 43 Factory’s Water products
| COFFEE GUIDES | SHOT | FILTER | MILK BASE |