High phenol, floral and incredibly balanced Hoji. Dominant notes of green apple and green avocado with a lingering Szechuan peppercorn finish. This is an extraordinary Hojiblanca, very complex and harmonious with intense fruitiness.

Crushed: October 2019
Profile: Robust
Region: Spain


Biophenols: 507.6
Oleic Acid: 77.5
DAGS: 97.6
Free Fatty Acids*: 0.20
Peroxide*: 4.0
PPP: <1.0


Organoleptic Taste Panel Assessment:
Fruitiness: 6.0
Bitterness: 4.5
Pungency: 5.0

*Indicators of freshness and quality.