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الإقليم: هويلا
المزرعة: لاس بريساس ، بيريرس
السلالة: كاستيلو ، كاتورا
الارتفاع: 1600 متر
المعالجة: التخمير اللاهوائي لمدة 120 ساعة
الإيحاءات: حبيبات الكاكاو ، التوت ، الفاكهة المجففة ، فاكهية و عطرية
Region: Huila
Farms: Las Brisas, Pereris
Variety: Castillo, Caturra
Altitude: 1600 m
Process Method: 120 hours Anaerobic Fermentation
The Cup: "Cocoa nibs with berries and dry fruit notes with a fruity and aromatic aftertaste."
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