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OSC Rare Gourmet Vanilla Collection
From The Plantation Directly To Your Table
Variety: Costaricensis
Origin: Costa Rica
Production:50 Kg
Grade: Gourmet AAA
Size cm: 24-27
Pod average weight: 8 to 12 grs
Vanillin:1.8% to 2.4%.
Moisture: 25% to 35%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: Costaricensis
Origin: Costa Rica
Production:350 Kg
Grade: Gourmet A, AA
Size cm: 17-19, 20-23
Pod average weight: 8 to 10 grs
Vanillin:1.8% to 2.4%.
Moisture: 25% to 30%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: Planifolia
Origin: Costa Rica
Production:100 Kg
Grade: Gourmet A, AA
Size cm: 14-17, 18-21
Pod average weight: 8 to 10 grs
Vanillin:1.6% to 2.4%.
Moisture: 25% to 35%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: V. Pompona
Origin: Peru
Production: 100 Kg
Grade: Gourmet AS, AA and AAA
Size cm: 10-15, 16-20 and 21-25
Altitude: 500 to 1000 masl
Pod average weight: 8 to 14 grs
Vanillin:1.6% to 2.4%.
Moisture: 25% to 35%
Fragrance: Sweet, rich, syrupy, winy, floral and fruity.
Description: Redish cocoa brown, flexible, shiny and oily
Process: Grown on Cocoa trees, pollinated and harvested manually, hot water cured and sun-dried
Packaging: Vacuum in 500 grs and 1 Kg
Variety: V. Planiifolia Jacks
Origin: Colombia
Production: 100 Kg
Size cm: 10 - 13 and 14 - 17
Grade: Gourmet AS and AP
Altitude: 100 to 600 masl
Pod average weight: 6 to 8 grs
Vanillin:1.6% to 2.4%.
Moisture: 25% to 35%
Fragrance: Sweet, rich, syrupy, winy, floral and fruity.
Description: Cocoa dark brown, flexible, shiny and oily
Process: Grown on Cocoa trees, pollinated and harvested manually, hot water cured and sun-dried
Packaging: Vacuum in 500 grs and 1 Kg
Variety: V. Pompona
Origin: Nicaragua
Production: 30 Kg
Size cm: 11-13
Grade: Gourmet AS
Altitude: 100 to 600 masl
Pod average weight: 6 to 8 grs
Vanillin: 1.4% to 2.4%.
Moisture: 30% to 35%
Fragrance: Sweet, rich and syrupy
Description: Redish brown, flexible, shiny & oily
Process: Pollinated and harvested manually, hot water cured and sun-dried
Packaging: Vacuum in 500 grs and 1 Kg
Variety: Bourbon V. Planifolia
Origin: Dominican Republic
Region:
Altitude: 100 to 600 mamsl
Production: 4000 Kg
Grade: Gourmet AA, Givree AA
Size cm: 14-15, 19-20
Pod average weight: 4 to 6 grs
Vanillin:1.6% to 2.4%.
Moisture: 20% to 25%
Fragrance: Sweet, rich and syrupy
Description: Redish brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: Bourbon V. Planifolia
Origin: Madagascar
Region: Atsinanana
Altitude: 100 to 600 mamsl
Production: 2000 Kg
Grade: Gourmet A
Size cm: 17-18
Pod average weight: 4 to 6 grs
Vanillin:1.6% to 2.4%.
Moisture: 30% to 35%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: Bourbon V. Planifolia
Origin: Madagascar
Region: Atsinanana
Altitude: 100 to 600 mamsl
Production: 4000 Kg
Grade: Black A
Size cm: 17-18
Pod average weight: 4 to 6 grs
Vanillin:1.6% to 2.4%.
Moisture: 25% to 30%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: Bourbon V. Planifolia
Origin: Madagascar
Region: Atsinanana
Altitude: 100 to 600 mamsl
Production: 4000 Kg
Grade: Red A
Size cm: 17-18
Pod average weight: 4 to 6 grs
Vanillin:1.6% to 2.4%.
Moisture: 20% to 25%
Fragrance: Sweet, rich and syrupy
Description: Redish brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Malaysia Planifolia Vanilla
Variety: Bourbon V. Planifolia
Origin: Malaysia
Region: Bharu
Altitude: 100 to 600 mamsl
Production: 4000 Kg
Grade: Gourmet A, AA and AAA
Size cm: 14-16, 17-18 and 19-22
Pod average weight: 4 to 6 grs
Vanillin:1.6% to 2.4%.
Moisture: 20% to 25%
Fragrance: Sweet, rich and syrupy
Description: Redish brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Malaysia Tahitensis Vanilla
Variety: V. Tahitensis
Origin: Malaysia
Region: Bharu
Altitude: 100 to 600 mamsl
Production: 4000 Kg
Grade: Gourmet A, AA and AAA
Size cm: 14-16, 17-18 and 19-22
Pod average weight: 4 to 6 grs
Vanillin:1.6% to 2.4%.
Moisture: 20% to 25%
Fragrance: Sweet, rich and syrupy
Description: Redish brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: V. Planifolia
Origin: Indonesia
Region: East Koya - Timor
Altitude: 100 to 600 mamsl
Production: 3000 Kg
Grade: Gourmet A
Size cm: 14-17
Pod average weight: 4 to 6 grs
Vanillin:1.4% to 2.4%.
Moisture: 25% to.30%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: V. Planifolia
Origin: Papaua New Guinea
Region: Karawari
Altitude: 100 to 600 mamsl
Production: 100 Kg
Grade: Gourmet AA
Size cm: 17-18
Pod average weight: 6 to 8 grs
Vanillin:1.4% to 2.4%.
Moisture: 30% to 35%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: V. Planifolia
Origin: Papua New Guinea
Region: Karawari
Altitude: 100 to 600 mamsl
Production: 3000 Kg
Grade: Gourmet A
Size cm: 14-17
Pod average weight: 4 to 6 grs
Vanillin:1.4% to 2.4%.
Moisture: 25% to 30%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: V. Tahitensis
Origin: Ecuadorian
Altitude: 100 to 600 mamsl
Production: 3000 Kg
Grade: Gourmet AA
Size cm: 16-18
Pod average weight: 4 to 6 grs
Vanillin:1.4% to 2.4%.
Moisture: 25% to 30%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: V. Tahitensis
Origin: Ecuadorian
Altitude: 100 to 600 mamsl
Production: 3000 Kg
Grade: Gourmet A
Size cm:14-15
Pod average weight: 4 to 6 grs
Vanillin:1.4% to 2.4%.
Moisture: 25% to 30%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
Variety: V. Tahitensis
Origin: Ecuadorian
Altitude: 100 to 600 mamsl
Production: 3000 Kg
Grade: Gourmet B
Size cm: 11-13
Pod average weight: 4 to 6 grs
Vanillin:1.4% to 2.4%.
Moisture: 25% to 30%
Fragrance: Sweet, rich and syrupy
Description: Dark brown, flexible, shiny and oily
Process: Pollinated and harvested manually, hot water cured and sun-dried.
Packaging: Vacuum in 500 grs and 1 Kg
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OSC Specialty Arabica Microlots Selection
SPOT - VOLLERS - BREMEN
SHG - ESP, screen 16+ Score: 87 SCA
Nicaragua
Matagalpa, Peñas Blancas Mirasol Estate, Ethiosar Honey
Cup profile: Crazy clear apple rings in the nose!! When wet, notes of apple, rosehip, cranberries, pomegranate, but also some spices, green spices, coriander seeds hints. Juicy medium mouthfeel, also a bit syrupy, and a sweet cherry aftertaste. Medium citric acidity, supportive of the cup. To read more click here
SHB - ESP, screen 16+ Score: 87 SCA
El Salvador
Brisas Apanecas, Anaerobic Honey
WOC Champions Award
Cup profile: This is a very sugary and coating coffee. Has a lot of cane sugar, molasses, honey and red fruits flavors together with tropical fruits hints, in a rich body and medium tartaric - lactic acidity. Very Nice Coffee! To read more click here
SHB - ESP, screen 16+ Score: 87 SCA
Guatemala
Kiche Indigenous Women Community Natural Arabica
Cup of Excellence Winer
Cup profile: Syrupy mouthfeel! reminding the stickiness of honey, with super clear notes of ripe fruits, papaya, mango and plum. acidity is medium and tartaric, and aftertaste is going through spices and boozy. Super nice!! To read more click here
OSC Fine Robusta Coffee Microlots Selection
SPOT - VOLLERS - BREMEN
Gr. 1 - EP, screen 16+
Nicaragua
South Caribbean Coast Fine Natural Robusta
Cup profile: A very nice and interesting Robusta coffee! Sweet and spicy. It's literally a mix of spices, as clove dill, green pepper, mature red ripe fruits, with hints of strawberry. Lots of milky buttery notes, milkshake like, in a bold body and medium tartaric acidity. To read more click here
Gr. 1 - EP, screen 16+
Guinea
Mougnadou Yeast Fermented Anaerobic Fine Robusta
Cup profile: Sweet and fruity. Aroma of roasted nuts, cocoa, black pepper. Tropical fruits flavor mango and banana, also nutty with lots of almond. Rummy aftertaste. Round body and soft acidity.
SHB - ESP, screen 16+ Score: 82 SCA
Guatemala
“Kaibil Balaam” Washed Robusta
Cup profile: Clean, good creamy and rich body. Medium citric and aromatic.acidity, with almond, caramel and chocolate notes.