Description

Coffee grown at 1,260 meters above sea level, Caturra variety. Washing process and aerobic fermentation. Later placed inside grain probags for 90 hours maintaining a temperature below 71.6 °F.  In this environment, bacteria feed on carbohydrates and sugars from the mucilage, this leads to a higher concentration of lactic acid. Later, pulped, gently washed, and placed on raised beds until ideal moisture content was achieved.

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