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and cupping
He has a microbiologist on staff and has invested heavily in his fermentation facility (so much so that he gets push notifications to his phone about the Brix levels during fermentation)
It’s extremely capable of handling extreme heat
This lot comes from producer Khun Sein Shwe
It's full-bodied
INDIA - Ratnagiri Vacuum Lab Process Washed coffee_retail and cuppingThis coffee is produced by Mr. Ashok Patre. Everyone in Indian coffee calls him Mr. Ashok. Not just Ashok. There's a level of respect that's put on his name because he's been banging the drum on Indian specialty coffee for the past 25+ years. He's a pioneer, and once you see how he processes coffee, you'll understand why. The cherries go through a 42 hour anaerobic fermentation using terroir specific microbes cultivated in his on site lab. From there,
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