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Süssmund Ethiopia Lalesa: Anaerobic Filter Coffee Profile
This Gedeb lot is listed with a five-day sealed fermentation and raised-bed drying, with fruit-and-tea descriptors supplied by the roaster.
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This Gedeb lot is listed with a five-day sealed fermentation and raised-bed drying, with fruit-and-tea descriptors supplied by the roaster.
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The Wamuguma offering lists Batian, Ruiru 11 and SL28, with blackcurrant, rhubarb and rosehip comparisons from the roaster.
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The listed 3+1 selection contains four 250-gram coffees, with the exact assortment varying rather than matching the illustrations permanently.
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The roaster describes a Grade 1 Yirgacheffe-area lot with citrus, floral and tea-like impressions and a documented washing-and-drying sequence.
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The natural-process coffee is presented with citrus and floral descriptors and a special-edition artwork by Daniel Domig.
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The Coroax offering lists washed Arabica varieties from 1,200–1,500 metres and carbon-dioxide decaffeination before roasting.
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The release lists Bourbon, Typica and Caturra, an eighteen-hour fermentation and a darker roast with chocolate and dried-fruit descriptors.
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The Mbizi listing combines a women's-producer story with a light-roasted coffee described through gooseberry, lime and biscuit notes.
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The Huila lot is attributed to fifteen women in Asobombo, with several Arabica varieties and a documented washed process.
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The source pairs an organic Arabica offering with caramel, berry and cocoa associations.
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The source describes a flexible credit-based gift rather than a fixed sequence of bags.
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The source identifies Chiapas coffee and a three-to-sixteen-week preferred drinking window.
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The source’s one-to-eight-week window accompanies a hazelnut, apple and cocoa profile.
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The source describes Pink Bourbon with fruit-and-herbal extracts during a 48-hour fermentation.
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The source’s dark roast combines Indian Robusta with Indian and Peruvian Arabica.
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Two women-producer cooperative connections define the supplier’s sourcing story.
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The catalogue names two farms and several suggested filter methods, without supplying a complete sensory specification.
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The five-part selection is intended to explore different espresso styles, with the exact contents varying.