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After selective harvesting
under shade
so you can get started straight away
Businde’s natural-processed Red Bourbon showcases the clarity and structure that Kayanza is known for
El Jaragual Castillo Thermal Shock Water activity After selective harvestingThis coffee is a masterclass in precision processing, designed to bring out its vibrant, complex flavours. Starting with handpicked cherries at peak ripeness, a careful floating process removes any imperfections, ensuring only the finest fruit progresses. After an initial oxidation stage, the cherries are pulped dry and undergo a second oxidation to strip the mucilage, followed by thermal shock washing. A 72 hour fermentation with carefully selected
US$ 42.58
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