Nose: tangerine, citric fruits, honey.
Flavor: honey, yellow fruits, citric acidity, viognier wine, buttery, sweet, floral.
Varietal: SH3 is a varietal developed at the Agronomic Institute of Campinas, our trusted research partner. It’s a cross between a lineage of red Catuai and BA10. The trees are pretty tall, very resistant to coffee leaf rust, and present nice productivity with great drink quality.
Process: the SH3 cherries fermented inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic, allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans.
Screen size: 16/18
Plot: BV 38
Harvesting: Selective Mechanical
Drying: Raised Beds