Description

This coffee was exposed to dry aerobic fermentation for 24 hours, then placed inside grain probags for 95 hours, maintaining a temperature below 71.6 °F . In this environment, the bacteria feed on carbohydrates and sugars from the mucilage. This leads to a higher concentration of lactic acid. Then, it was pulped, gently washed and placed on raised beds until the ideal moisture content was achieved.

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