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Aquiares devotes 80% of the farm to growing coffee while the remaining 20% is dedicated to conservation
This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours
Luis is not only a respected coffee producer in Huila but also a passionate community leader
Ana serves as Vice President of Colombia's International Women's Coffee Alliance chapter
the coffee is moved to a storage environment for a one-month stabilization period
Pink Borbon Punch | September 2024 coffee-archive Aquiares devotes 80% of theA 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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