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Andres studied advanced processing techniques under his mentor, Felipe Trujillo. He’s known for his meticulous standards, experimental mindset, and delicious coffees. This lot begins with hand-picking perfectly ripe cherries, followed by careful sorting for quality. The cherries are then sealed in tanks and fermented for 96 hours in water with panela to a target sweetness of 15%. The coffee is then rinsed and dried in mechanical dryers to a moisture content of 11%. 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