Pulse
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Estimated Delivery:Feb 03 - Feb 07
Pulse
This coffee undergoes a meticulously controlled anaerobic fermentation in bio-fermenters for 42 hours, using lab-isolated microbial cultures to guide flavor development with precision. Prior to drying, the coffee is subjected to a thermal shock treatment, locking in aromatic complexity and enhancing structure. It is then slow-dried on raised beds for 23 days, following a natural processing approach that preserves clarity while building depth and sweetness.
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