Folfer

Cereza folfer

Ripeness: 20th of May – 10th of June.
Color code: 4-5.
Fruit shape: round.
Stem: short-medium.
Caliber and uniformity: Big-Extra big caliber (26 – 32 mm) very uniform.
Firmness: Firm to very firm (Agrosta 100 Field: 66 to 78).
Flavour: From balanced to sour.
Sugar level (% Brix): 12,3 – 18.
Sourness (meg/100 ml): 10.3 – 13.7.
Post-harvest behavior: The skin does not turn granulated, not sensitive to peel marks, no firmness loss nor slow footstalk drying.
Description: Quality post harvest maintenance, ideal for long transport periods.

Sweetheart

Cereza sweetheart

Ripeness: 15th of June – 5th of July .
Color code: 4-5.
Fruit shape: extended.
Stem: short-medium.
Caliber and uniformity: Medium caliber (24 – 26 mm) medium uniformity.
Firmness: Very firm (Agrosta 100 Field: 70 to 80).
Flavour: Balanced.
Sugar level (% Brix): 14,2 – 17,0.
Sourness (meg/100 ml): 11,7 – 15,3.
Post-harvest behavior: The skin does not turn granulated, not very sensitive to fruit bruising, no firmness loss nor slow footstalk drying.
Description: Steady firmness kept post harvest period, medium caliber, very sensitive to fruit cracking.

Burlat

Cereza burlat

Ripeness: 15th of May – 3rd of June.
Color code: 3-4.
Fruit shape: flat.
Stem: médium.
Caliber and uniformity: Medium caliber (22 – 26 mm) medium uniformity for biggers productions.
Firmness: Weak – Medium (Agrosta 100 Field: 45 to 55).
Flavour: Balanced.
Sugar level (% Brix): 13,0 – 15,0.
Sourness (meg/100 ml): 9,0 – 10,0.
Post-harvest behavior: The skin does not turn granulated, sensitive to fruit bruising, firmness loss, not slow footstalk drying.
Description: High savor quality – low firmness for medium to long commercializing periods.

Staccato

Cereza Staccato

Ripeness: 16th of June – 15th of July.
Color code: 4-5.
Fruit shape: extended.
Stem: short-medium.
Caliber and uniformity: Medium caliber (26 – 28 mm) medium uniformity.
Firmness: Muy buena (Agrosta 100 Field: 70 – 80).
Flavour: Balanced – Sour.
Sugar level (% Brix): 16,9 – 19,7.
Sourness (meg/100 ml): 10,4 – 15,4.
Post-harvest behavior: The skin does not turn granulated, slightly sensitive to fruit bruising, not fruit release inclination nor slow footstalk drying.
Description: High firmness kept during post-harvest period, advisable for long commercializing periods.

Lapins

Cereza lapins

Ripeness: 5th of June – 5th of July.
Color code: 4-5.
Fruit shape: kidney rounded.
Stem: médium.
Caliber and uniformity: Medium-Big caliber (24 – 28 mm) medium uniformity.
Firmness: Firm – Very firm (Agrosta 100 Field: 64 to 76).
Flavour: Sweet.
Sugar level (% Brix): 13,6 – 17,0.
Sourness (meg/100 ml): 6,9 – 11,1.
Post-harvest behavior: The skin does not turn granulated, sensitive to fruit bruising, not fruit release inclination nor slow footstalk drying.
Description: High fruit quality, firmness, tasty, good preservation after harvest, sensitive to fruit cracking, low homogeneity in calibers.

Skeena

Cereza skeena

Ripeness: 5th of June – 5th of July.
Color code: 5 – 6.
Fruit shape: extended.
Stem: médium.
Caliber and uniformity: Big caliber (26 – 30 mm) medium uniformity for large productions.
Firmness: Very firm (Agrosta 100 Field: 70 to 85).
Flavour: Balanced.
Sugar level (% Brix): 16,0 – 19,0.
Sourness (meg/100 ml): 11,0 – 15,0.
Post-harvest behavior: The skin does not turn granulated, not sensitive to fruit bruising, not fruit release inclination nor slow footstalk drying.
Description: Outstanding firmness and very tasty, qualities mantained after harvest.