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Wild Peruvian Geshas & How to Brew for Florals When the Coffee is “Too Sweet”
I always loved peruvian geshas (probably my favorite coffee tbh). Actually, the first “auction grade” green coffee I’ve bought was a washed gesha from Peru. To me, they always feels like the “prodigal kid with infinite potential but lacks polish” (and can be a bit random at times), where Panama geshas are their “corporate cousin“ […]
Bad coffee cures my caffeine addiction
70% coffees, 20% tea, 10% randomness
100% flavors
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