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Juicy acidity and a smooth, round body, with dark berries and a sweet hint of rhubarb. Roasted for espresso. Produced by the Negrisa family in Chanchamayo, Peru, who have run every stage of their coffee, from processing to export, for over 15 years. Typica grown between 900 and 1,800 m, hand-picked, fully washed and sun-dried.
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