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§ Lv 3 · Advanced
Geisha, processing and origin character — the definition of specialty and the anatomy of taste, in 7 chapters.
Why 80 points and above is called specialty
The same bean, a different drink. How the handling of the fruit sets the flavor's direction
The "Romanée-Conti of coffee," born in Panama
A full rundown of extraction principle, taste, caffeine and gear cost
A ¥5,000 all-rounder that brings café quality to your daily table
Where do the jasmine and bergamot aromas come from?
The world's 3rd-largest producer, and the flavor diversity its terrain creates
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