The coffee cherry outer skin & fruit flesh are stripped from the coffee seed through mechanical depulping, fermentation in water troughs, and washing followed by a drying process on patios or raised beds.
Farmers remove the skin of the coffee cherry fruit, leaving the pectin layer intact. Then beans dry on patios or drying beds. The term "pulped natural" is more commonly used for Brazilian coffee.
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A delightful balance of chocolate and caramel, with a bright fruit finish.
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