Mt. Papandayan producer-group / source-cluster record
Farmer and source-cluster names protected
1,360 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 → 90 h CM in a 0% oxygen, multi-stage carbonic maceration programme at 3-16 °C with red wine yeast → after 3–16 °c multi-stage fermentation · final 24 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, raspberry, peach, bubblegum, red grapes, pink guava, rose, yogurt, Basque cheesecake, creamy lactic body and sparkling tartaric acidity
No numerical 2026 score is published in this public passport.