Roasted 05/23/23 "For this lot we barely depulped the coffee and after that, we made a 36 hours fermentation with Koji Spores in thin layers in rised shaded beds, with a temperature ranging from 22 Celsius degrees up to 29, followed by a 22 day drying shaded process in rised beds, controlling the temperature to be below 32 celsius degrees. 40. Whisky, Winey, Pomegranate, Brown Spice and Acidic.
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