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aged 30 days in a Bourbon barrel and then roasted to order
Specifically blended for cold brew coffee
Variety: Bourbon
Process: Gully washed and dried in the sun and decaffeinated using the Swiss Water Process
Tanzania grind:Standard aged 30 days in aCertification Grading: AB Roast: Medium light Tasting Profile: Pear, floral, jasmine, strawberry. Grower: Small cooperative farmers in the Mbeya area Variety: Bourbon & Kent Region: Mbeya Region of Tanzania Altitude: 1200 1900 M Soil Type: Clay Minerals Process: Fully washed and dried on raised beds
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