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Gao’s coffee was super tasty since we first tried it on the cupping table
where the THA1 plants are just five years old and this marks only their second harvest
This lot comes from producer Khun Sein Shwe
It's full-bodied
bitter backup to Arabica (or just a filler
INDIA - Ratnagiri Vacuum Lab Process Washed coffee_retail Gao’s coffee was super tastyThis coffee is produced by Mr. Ashok Patre. Everyone in Indian coffee calls him Mr. Ashok. Not just Ashok. There's a level of respect that's put on his name because he's been banging the drum on Indian specialty coffee for the past 25+ years. He's a pioneer, and once you see how he processes coffee, you'll understand why. The cherries go through a 42 hour anaerobic fermentation using terroir specific microbes cultivated in his on site lab. From there,