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A SWEET BUT LIVELY COFFEE, FULL OF NOTES OF RED WINE FRUITS
In the region of Aguadas, in the Andes Mountains, coffee growers develop a daring technique by letting the coffee cherries ripen longer than usual, and by picking them at the ideal and ultimate stage of ripening. A process that gives this Arabica a delicious fruity and acidic sensation.
Only Arabica is used in MASTER ORIGINS Colombia. Coffee farmers harvest some coffee cherries later than usual.