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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Eduardo Armero started this project in Huila two years ago after building experience with high-quality coffee in Nariño; his six-hectare farm now produces around 100 bags a year across two harvest seasons. Cherry rests 24 hours before a 36-hour mucilage fermentation, and RoastMasters bought the whole lot after cupping it. CETO calls it their first plain washed Pink Bourbon/Rosado release since the inaugural launch batch.”
