Crush Date: October 2019
High phenol, floral and incredibly balanced Hoji. Dominant notes of green apple, green avocado with a lingering Szechuan peppercorn finish. This is an extraordinary Hojiblanca, very complex and harmonious with intense fruitiness.
*Biophenols: 507.6 PPM *FFA: 02.0
*Oleic Acid: 77.5 *Peroxide: 4.0
*DAGs: 97.6 *PPP: <1.0
Organoleptic Taste Panel Assessment: Fruitiness: 6.0 Bitterness: 4.5 Pungency: 5.0
(*) As measured at the time of crush.
Country of origin: SPAIN