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Quality takes time. One bean at a time.
This is a 72-hour fermented natural processed coffee from the Catuai varietal, grown on the farm at 4425 feet in the KERE Patte block. The coffee cherries had…
This is a 72-hour fermented natural processed coffee from the Catuai varietal, grown on the farm at 4425 feet in the KERE Patte block. The coffee cherries had a Brix of 25.8 at harvest and were placed in Bio fermenters after floater removal. A unique strain of Saccharomyces yeast and lactic acid bacteria was added, and the coffee fermented for 72 hours in a nitrogen-rich environment. It was then dried on raised beds for 31 days.
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