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Origin
Varieties
Process Method
Roast Level
Medium
Highlights
“A naturally decaffeinated Ombligon from Las Flores farm in Colombia. The process combines 48 hours of oxidation, 60 hours of controlled anaerobic fermentation, and a natural EA Decaf process before drying on raised beds for 15 days. Produced by Jhoan Vergara at 1,750 MASL.”
