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endorf coffee results from a perfect fusion between the 3d wave micro roasting culture and groundbreaking mycology research.
60% guatemala (bourbon variety from antigua, washed process, grown at elevations of 1500 to 1900 meters) 40% brazil (red catuai variety from the cerrado mineiro region, natural process, grown on the cachoeira farm by producer danilo barbosa, at an elevation of 1100 meters) the beans are carefully roasted to a dark brown, balancing acidity and bitterness. this makes the blend perfect for both filtered and espresso preparations.
consult with with a health care professional before using if you are pregnant, nursing or taking medication.
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