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It is roasted at 150°C to prevent oxidation and produce a light golden colour
The taste is still grassy with a good balance between mellow fruity sweetness and astringency
Process: anaerobic natural fermentation
After this a top of rice straw is added for 10 more days
EL ENCANTO EXTENDED FERMENTATION, Colombia Size:1000g It is roasted at 150°CRegion: Antioquia, Colombia Producer: Juan Saldarriaga Process: extended fermentation natural Altitude: 1900m 2100m amsl Variety: Colombia, Tabi, Castillo Tasting notes: dark chocolate, port wine, blood orange, strawberry jam. Sweet and well balanced.
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