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Colombia CGLE Las Margaritas Bourbon Rojo

Cupping notes

Red fruits, vanilla, cloves, underpin coffee with good character, citrus acidity, and a medium dense body.

Description

Bourbon cherries are given an initial 19-22 hour fermentation before being depulped without the use of water and fermented for a further 35 hours in the mucilage that remains.

Dried using a mix of both patio and silo, the coffee is constantly yet slowly moved around different drying layers to ensure the correct results are achieved.

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Origin
Process
Honey
Altitude
1570-1850m
Species
SCA score
86
Varietal
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