Carefully handling CCN51 opens up its potential and brings to the market a range of alternative profiles. Rio Alambi is one of the optimized profiles with light astringency and acidity of starfruit and long-lasting pine nuttiness. As chocolate, it elevates apple and dry fruit notes with a moderate cocoa base.
moderate cocoa, apple and dry fruit hints
starfruit, light astringency, pine nuts
gr/bean
Bean size
Well fermented
beans
Semi fermented
beans
Defects
7' / 120; 13'
Roasting conditions
Varietal composition: CCN-51 (25% lila; 15% white)
Pulp pre-conditioning: mechanic depulping
Fermentation method: mechanized post-harvest
Pre-drying: 48h; 4 cm
Drying: mechanic drying 50-60oC
Producer:INIAP
Coordinates:00° 10' 09.97" S 78° 41' 15.88" W
Availability: ~200 MT/year
Contact: juan.jimenez@iniap.gob.ec
Phone: +593 99 712 9489
