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Susana Cortèz has been producing specialty coffee for almost a decade and participated in the famed “La Palma y El Tucan” Bioinnovation program this year. This consists of 100 hour limited oxygen fermentation in cherry form followed by depulping and washing. The resulting cup is a thick, syrupy-like body while leaving intact bright tropical acidities. This is our third release on the project, and we plan to continue support these amazing coffees.