Mt. Halu producer-group / source-cluster record
Farmer and source-cluster names protected
1,370 m asl
Linea S795 · Sigararutang · Caturra
June-July 2026
Hand-picked · selected at 21 °Bx and above
Approx. 20,000 kg cherry
Approx. 3,333 kg green coffee
Green · Roasted · Freeze-Dried
Parent identity retained through transformation
Available · 2026 Batch 07
Current commercial terms confirmed at enquiry
65 °C dry thermal stage for approximately 6 hours → rehydrate → pulp → 105 h CM in a 0% oxygen, multi-stage carbonic maceration programme at 3-16 °C with white wine yeast → after 3–16 °c multi-stage fermentation · final 8 h → controlled drying at 45 °C to 12-13% moisture → wet hull → sort and grade.
No wine added · finished process 0% alcohol · detailed curves and ratios confidential.Quality recordIndependent sensory observations · Individual evaluators · Not an organizational certification
Strawberry cream, red fruit, cherry, yellow nectarine, Fuji apple, soft pear, chrysanthemum, nougat, caramel, almond biscotti and creamy lactic sweetness with a lingering finish
No numerical 2026 score is published in this public passport.