Peruvian Coratina
This high biophenol example of early harvest Coratina displays distinct notes of fiery arugula followed by sweet anise with pronounced lingering pepper.
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*Bio-phenols: 606 ppm |
*FFA: 0.31 |
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*Oleic Acid: 72 |
*Peroxide: 4.4 |
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*DAGs: 95 |
*PPP: < 0.6 |
Organoleptic Taste Panel Assessment:
Fruitiness: 4.0 | Bitterness: 3.0 | Pungency: 3.0
*As measured at the time of crush.
Country of Origin: Peru
Crush Date: April 2026
