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Finca Los Angeles: History and Context
Note: Photos of Anaerobic Natural Processed Coffee are representative of the processing methodology and may not be specific to this Yellow Catuai
900 MASL and carefully washed to highlight clarity
intense flavors
Let’s together dive into the details of this coffee’s history and story behind the El Salvador Finca Los Angeles Pacamara Anaerobic Natural microlot coffee
Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Size:12oz. Finca Los Angeles: History andCountry Burundi Region Kayanza Farm (Finca) Butegana Variety Entirely Red Bourbon Proc. Method Anaerobic Washed Cima Yeast Altitude 1612 MASL Harvest Schedule March July A defining factor in this coffees flavor is how its processed. Anaerobic Washed Cima Yeast Process: The anaerobic washed with Cima yeast method is a modern twist on traditional coffee processing, blending science and craft to unlock unique flavors. Heres how it works at Butegana:
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