about Néctar
Micro-lots worthy of the gods. Our Néctar line is a showcase of impressive quality and distinct
flavor profiles. These highlight our region’s terroir in an assortment of tropical, floral, citric, and
sugary notes that have become the essence and signature of our Sabio Lab.
Sabio lab Cupping Profile
Crisp acidity and juicy body with notes of cacao nibs, lime, jasmine honeysuckle, almonds, pecans, and malt.
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped dry and closed into airtight tanks to ferment for 60 hours. During fermentation, we closely monitor pH levels, mass temperature and brix level. After, the cherries are dried on raised beds for 22 days and reposed for 11 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
sca score
87
lot size
15 x 69
Sabio lab Cupping Profile
Delicate acidity and velvety body with notes of golden raisin, cantaloupe, cola, cream, milk chocolate, almonds, and malt.
Sabio lab processing details
Right after picking, ripe cherries are double floated, then put on raised beds and dried for 25 days. Reposed for 11 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
sca score
87
lot size
40 x 69
Sabio lab Cupping Profile
Mild acidity and creamy body with notes of candy, dried dates, papaya, molasses, mango, and passion fruit.
Sabio lab processing details
Fresh cherries are left to repose in bags for 36 hours, then put on raised beds and dried for 25 days. Reposed for 11 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
sca score
87
lot size
20 x 69
Sabio lab Cupping Profile
Vibrant acidity and syrupy body with notes of passion fruit, mango, orange, lime, dark chocolate, caramel, and cantaloupe.
Sabio lab processing details
Right after picking, ripe cherries are floated and closed into airtight tanks, without water, to ferment for 4 days. During fermentation, we closely monitor pH levels, mass temperature and brix level. After, the cherries are dried on raised beds for 35 days and reposed for 14 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
sca score
88
lot size
40 x 69
Sabio lab Cupping Profile
Tart acidity and smooth body with notes of cranberry, black tea, tangerine, lemon, honey, bittersweet chocolate, and peach.
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped dry and left on raised beds to dry for 20 days. Reposed for 10 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
sca score
88
lot size
15 x 69
Sabio lab Cupping Profile
Vibrant acidity, and a creamy body with notes of passion fruit, sugar cane, white grape, papaya, and dried fruits.
Sabio lab processing details
Right after picking, ripe cherries are floated and closed into airtight tanks, without water, to ferment for 4 days. During fermentation, we closely monitor pH levels, mass temperature and brix level. After, the cherries are dried on raised beds for 35 days and reposed for 14 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
sca score
86
lot size
15 x 69
Sabio lab Cupping Profile
Delicate acidity, and a smooth body with notes of jasmine honeysuckle, milk chocolate, strawberry jam, orange blossom, papaya, and mango.
Sabio lab processing details
Right after picking, ripe cherries are double floated and put on raised beds to dry for 2 days. Reposed for 11 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
sca score
88
lot size
40 x 69
Sabio lab Cupping Profile
Bright acidity, and a creamy body with notes of jasmine honeysuckle, papaya, black tea, peach, berries, milk chocolate, and nougat.
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped dry and closed into airtight tanks to ferment for 60 hours. During fermentation, we closely monitor pH levels, mass temperature and brix level. After, the cherries are dried on raised beds for 22 days and reposed for 11 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
sca score
89
lot size
30 x 69
Sabio lab Cupping Profile
Delicate acidity, and a smooth body with notes of mango juice, honey, milk chocolate, red grapes, pineapple, and cola.
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped dry and left on raised beds to dry for 2 days. Reposed for 10 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes. Pro tip: To avoid unwanted fermentation, these cherries are selected from the midday “medida” (picking).
sca score
88
lot size
15 x 69
Sabio lab Cupping Profile
Bright acidity, and a silky body, with notes of orange blossom, lemon, white grape, brown sugar, bergamot, cashews, and baker’s chocolate.
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped dry and closed into airtight tanks to ferment for 60 hours. During fermentation, we closely monitor pH levels, mass temperature and brix level. After, the cherries are dried on raised beds for 22 days and reposed for 11 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
sca score
88
lot size
15 x 69
Sabio lab Cupping Profile
Crisp acidity, and a smooth body with notes of lychee, caramel, milk chocolate, white grape, honey, apricot, and dried fruits.
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped and fermented in open tanks for 36 hours. During fermentation, we closely monitor pH levels, mass temperature and brix level. Then, floated again, washed with clean water, and dried on the patio for 16 days. Reposed for 10 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
sca score
86
lot size
10x 69
Sabio lab Cupping Profile
Vibrant acidity, and a silky body with notes of white grapes, lemon, whipped cream, passion fruit, orange, and wild berries.
Sabio lab processing details
Right after picking, ripe cherries are floated, depulped and fermented in open tanks for 36 hours. During fermentation, we closely monitor pH levels, mass temperature and brix level. Then, floated again, washed with clean water, and dried on the patio for 16 days. Reposed for 10 weeks before hulling. Dry parchment and green coffee beans are stored in Ecotact bags to preserve their attributes.
sca score
86
lot size
10 x 69
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