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Origin
Varieties
Process Method
Roast Level
Medium
Highlights
“Neri Ortiz is a fourth-generation grower in San José Ixtepec, Chiapas, who studied electromechanical engineering and worked in a roastery and a cooperative before returning to his three hectares. His Typica and Bourbon cherries ferment anaerobically in sealed bags for three days at cool temperature, then two more days in water with flotation sorting, before sun-drying on beds. Animal Coffee roasts it medium at 1,700 masl; 87 points.”
