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Nicaragua Los Placeres Ethiosar Anaerobic nat f esp filtre version This lot went through a This lot went through a dry fermentation before a fully washed process The Jaramillo family is deeply committed to producing exceptional coffee while maintaining balance and minimum impact to their ecosystem a disease that devastated coffee farms across Central America last decades A final note on the process: the Funky Natural method accelerates the initial fermentation phase (3–5 days) by placing the coffee in thicker piles at higher ambient temperatures on the patio
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