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the beans then move to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture
The cherries are then placed in 50 kilo bags to start an anaerobic fermentation for 30 hours at temperatures between 16 and 20°C
and the profit of the coop at the end of the year is either invested in infrastructure to upscale quality or is shared with the producers
Even if you get past all those issues
A native of Guji
Colombia Finca Resinas Pink Borbon Creation FILTER Size:250gm the beans then move toOrigin : Colombia Region: Huila Altitude: 1800 MASL Producer: Mara Beln Daz, Finca Resinas Variety: Pink Bourbon Process: Double Anaerobic Washed Tasting notes: Complex and delicate with notes of candied florals. Mara Beln Daz is the daughter of a coffee grower, and she has been connected to coffee her entire life. She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the
US$ 726.50
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