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Red wine treatment?!
It seems that after sasa won the championship, the domestic boutique coffee industry began to understand this niche treatment.
So, a rough explanation of [red wine treatment]--
Red wine treatment, also known as controllable fermentation, or lactic acid / acetic acid fermentation
The experimental team, led by American Felipe Sardi, is made up of biological scientists and ecologists.
A special picking team is trained and picked strictly in accordance with the picking requirements of boutique coffee beans: immature fruit
