Crush Date: Oct 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 FFA: .20
Oleic Acid: 77.5 Peroxide: 4
DAGs: 97.6 *PPP: <1.0
Squalene: 11,660.9 A-Tocopherols: 248.9
*As measured at the time of crush