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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Third-generation coffee farmer Julio Madrid at Finca Milán in Risaralda's volcanic soils. This Caturra underwent 72-hour anaerobic fermentation with pineapple, blackberry, strawberry, oils and cultivated microorganisms. Three-stage drying: centrifugation, mechanical drying, and sun drying. Julio develops unique techniques with his daughter María Antonia Madrid, a biologist. Named after Wolverine because Julio's wife Juliana is a fan.”
