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Washed EF: cherries are pulped and left oxidising with a mucilage for 12hr, Then the beans and mucilage are fermented in water at 28°C for 8hr. Finally washed with hot water (thermal shock) at an average temperature of 65-70°C. Finally, the coffee is placed in marquesinas to dry for 18-24 days
Tasting notes : orange zest, cacao, almond,vanilla
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