Here you can clearly see the dried mucilage (fruit) on the exterior of the parchment layer. We cupped this coffee at the mill and it was very interesting! The pronounced body and slightly wild sweetness was very attractive. In fact, I am trying to arrange a custom batch of this coffee using a Bourbon cultivar for next season (2005). Los Nogales does this process right, with great control. If this type of process gets a little wet when laid out on the drying patio (afternoon showers are unexpected and come often) fermentation will start and ruin the batch. With a demucilagenator, they can dry the coffee within a day and reduce such a risk, but it still demands attention and involves risks of ruining the coffee.

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