This lot is a blend of day lots from producers in the community of Laurel in Jaén. The producers in this area pick and process their coffee themselves, typically drying it on lined patios. The average farm size is 1.5 hectares. After picking, the coffee is rested for 24 hours before depulping and fermenting for 36 hours, followed by drying for 10 to 15 days. The main varieties grown are Caturra, Bourbon, Catuai, and Typica. Once the producers deliver the parchment to Falcon's warehouse, a sample is taken and evaluated according to SCA protocols, assessing both physical and sensory attributes. The producer receives the results within hours and is paid the same day. After evaluation, the warehouse team stores the coffee in new plastic bags and categorizes it based on region, score, and variety.
https://falconcoffees.smugmug.com/RWANDA/RWANDA-KAGEYO
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