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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.
Crush Date: October 2019
Polyphenol Intensity: 507.6 (Robust)
Organoleptic Taste Panel Assessment: Fruitiness: 6.0, Bitterness: 4.5, Pungency: 5.0