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Producer
Origin
Varieties
Process Method
Farm
Roast Level
Medium
Highlights
“EYLA 365 is run by the Caballero family in Volcán, Panama. This caturra lot is grown at 1450 masl, floated and fermented in stainless steel tanks for seventy-two hours, then dried on raised beds for twenty-five days. The bioreactor process intensifies the coffee while maintaining the clean profile the family is known for.”
