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This Honey Bourbon Sidra from Libardo Lopez at La Cruz in Buesaco, Nariño highlights a careful honey process shaped by two-stage fermentations that can exceed 48 hours to build sweetness and depth. After selective picking and sorting, the coffee is dried slowly for 18 days with mucilage intact, reflecting Libardo’s long-standing dedication to sustainable farming and the unique expression of Bourbon Sidra grown at 2,000 masl. Won at Narino Auction
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