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Ana serves as Vice President of Colombia's International Women's Coffee Alliance chapter
This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours
leading the family to be remembered in the coffee world
then sun-dried on raised canopies for 8 to 10 days to reach an optimal moisture level of around 11%
Aquiares devotes 80% of the farm to growing coffee while the remaining 20% is dedicated to conservation
Pink Borbon Punch | September 2024 coffee-archive Ana serves as Vice PresidentA beautiful coffee from our friends at Forest Green Coffee and El Vergel Estate. This natural coffee undergoes a 12 hour oxidation process, followed by a 24 hour anaerobic fermentation. Afterwards, it sun dries for 20 hours. Naturally sweet and loaded with rhubarb and strawberry notes, followed by a crisp green apple acidity. Super juicy, super clean! Tasting Notes ~ Rhubarb & Green Apple Origin ~ Tolima, Colombia Process ~ NATURAL ANAEROBIC Varietal
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