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(Editor’s note: This article originally appeared in the September/October 2017 issue of Roast Magazine. Links have been added for context.) In a dusty frame high on the wall of a historic roastery…

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Drying coffee in parchment on patios at origin is not only a labor-intensive, time-consuming and necessary stage of post-harvest coffee processing, it is also prone to inconsistencies. Bad weather presents…

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