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This coffee comes from Edwin Noreña's farm, Campo Hermoso, in Acevedo, Huila. Edwin uses innovative techniques to produce exceptional coffee. After harvesting the ripest cherries, they're soaked in water before a 96-hour carbonic maceration. The coffee is then depulped, followed by a second anaerobic fermentation of 48 hours, with Mosto recirculated every 24 hours. We taste intense purple floral notes and a pleasant candy-like sweetness in the cup.
Ships within 48 hours · Estimated delivery Jun 21 - Jun 26
US$40
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