Description
This high biophenol example of early harvest Coratina displays distinct notes of fiery arugula followed by sweet anise with pronounced lingering pepper.
Intensity: Robust
Region: Peru
Crush Date: April 2026
IOC-Certified Taste Panel Assessment: Fruitiness (4.0), Bitterness (3.0), Pungency (3.0).
Chemistry Analysis: Biophenols (606.8 ppm), FFA (0.31), Oleic Acid (71.76), Peroxide (4.43), DAGs (94.7), PPP (<0.6), Squalene (4,705.7), and A-Tocopherols (307.8).*As measured at the time of crush.
Smoke Point: 370°F
