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COLOMBIA EL VERGEL | SIDRA (170g) sr the coffee is left to

COLOMBIA EL VERGEL | SIDRA (170g) sr the coffee is left toREGION : TOLIMA COUNTRY: COLOMBIA FARM: EL VERGEL ESTATE ELEVATION: 1450 MASL PROCESS: MOSTO ANAEROBIC VARIETAL: SIDRA In 2009, the Bayter family decided to diversify their crops by introducing coffee varieties such as catimore, red and yellow caturra to their avocado farm. As interest in coffee grew, the Bayters embarked on a journey of empirical knowledge about pulping and different types of fermentation. Together with Nelson Moya, a coffee

SKU: 63024848166 · From iglepidom.org

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Description

the coffee is left to ferment overnight in aerobic conditions

The next day

The coffee is carefully monitored to learn which can offer the best results based on the climatic conditions and soil qualities on his land

VARIETAL: SL28

COLOMBIA EL VERGEL | SIDRA (170g) sr the coffee is left toREGION : TOLIMA COUNTRY: COLOMBIA FARM: EL VERGEL ESTATE ELEVATION: 1450 MASL PROCESS: MOSTO ANAEROBIC VARIETAL: SIDRA In 2009, the Bayter family decided to diversify their crops by introducing coffee varieties such as catimore, red and yellow caturra to their avocado farm. As interest in coffee grew, the Bayters embarked on a journey of empirical knowledge about pulping and different types of fermentation. Together with Nelson Moya, a coffee

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