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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Tablón de Gómez sits about three hours off-road from Buesaco in Nariño, where more than 40 growers have mastered the honey process. Cherry ferments 48 hours in mucilage, dries around 18 days on patios and raised beds, then stabilises 30 days before milling. Passport roasts this Caturra for espresso.”
