CAFÉ 1800 · BOCONÓ
Quality & traceability.
Origin, process and evaluation. Lot information is the foundation of a transparent commercial conversation.
03 — The coffee
A mountain Arabica.
Varieties and final specifications are confirmed lot by lot.
Preliminary tasting notes
Estimated SCA profile: 86–88 points
A reference estimate, not a certification or a confirmed cupping result. Independent evaluation is confirmed per lot.
04 — Process
From cherry to cup.
I
Harvest
Ripe cherries are picked on the slopes.
II
Selection
Fruit is sorted by ripeness.
III
Washed process
The cherry is pulped and washed.
IV
Drying
The bean rests until properly dried.
V
Green coffee
The bean is prepared for its journey.
01 — Lot profile
What we know, and what we’ll confirm.
We publish only what is verified. Every pending item is completed when the lot is released.
02 — Traceability
From farm to container.
Every lot will be documented at three key moments.
I
Farm & producer
Lot location, altitude and variety.
II
Processing
Washed processing and drying.
III
Preparation & export
Hulling, sorting and documentation.
04 — Documentation