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Controlled fermentation for 72 hours and drying in African beds for one month.
Natural drying of the coffee cherry without pulping and artisanal drying in African beds for 45 days.
Grains pulped and dried for thirty days in African beds.
Selection of beans at optimum ripening point, hand-processed and dried for seven days on African beds.
Semi-washed coffee dried for thirty days in African beds.
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