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infused with CO₂
Through meticulous care during its fermentation and drying stages
this natural Java from La Primavera delivers a lush and expressive cup
Carefully fermented without oxygen for 48 hours in cherry form
the coffee ferments gently in cool temperatures influenced by the subtle flow of a nearby river
Ecuador Sidra Anaerobic Washed - Finca Soledad drop-store infused with CO₂From 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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