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The washing process means that the pulp and outer layer of the beans are completely removed and washed before drying. This is the most common process in professional coffee because it is completely dependent on the taste of beans. As the layer is removed, no fermentation depends more on how the weather, soil and overall agricultural conditions are planted, and it has been subject to. Without fermentation, the acidity of coffee beans will be reduced, in this way, you will get a clean, mellow, full-bodied flavor. Our Colombian pitalito bean is a good example, and its caramel flavor comes from this region.
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