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this method accentuates complex aromas and deepens the coffee’s sensory experience
allowing the fruit-driven vibrancy to shine
Sebastián Ramírez’s Red Fruit Co-Ferment from Finca El Placer in Quindío
golden honey
controlled process unlocks a fruit-forward cup bursting with raspberry
Ecuador Sidra Anaerobic Washed - Finca Soledad drop-store this method accentuates complex aromasFrom Ecuadors Intag Valley, this coffee by Pepe Jijon of Finca Soledad brings an exciting twist through the Sydra Anaerobic process. Carefully fermented without oxygen for 48 hours in cherry form, followed by another 48 hour mucilage fermentation, this method accentuates complex aromas and deepens the coffees sensory experience. Afterward, the beans undergo meticulous drying for 40 days in a precisely managed environment, preserving their vibrant and
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