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Nyankurazo
Semi-Sweet Chocolate
the parchment is dried for 25 to 30 days on traditional African raised beds
" "amazing
green coffee is soaked in a water solution
Osmotic Dehydration Peach Co-Ferment Tea NyankurazoIt's baaaaack We've got a new batch of Juan Puerta's osmotic dehydration co fermentation experiment! This limited offering bursts with aromas of peach rings, lychee, and brown sugar. The juicy body carries notes of lychee, peach pie, lemongrass, and a hint of nutmeg. Gentle golden raspberry acidity gives way to an herbal aftertaste of lemon balm and green tea. Details Producer: Juan David Puerta Farm: Finca La Sirena Region: Armenia, Quindio Altitude:
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