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            "content": "I've heard same",
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            "content": "The coffee I'm drinking right now is Servio Botina. I ground it using the A2 — and the grinder was literally screaming. 😂 I recently changed my filter, and the extraction has become more stable, so I felt like I could finally start using the A2 properly and have been dialing it in.\n\nThe cup is extremely sour — in a good way. I’m getting hibiscus tea, dried berries, oolong, kiwi-like fruitiness, and tropical fruit candy notes. The A2’s performance is honestly impressive — the separation of aromatics is really clean.",
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            "content": "I usually think those famous naturals are delicious too, my favorite is Sookoo’s Laayyoo",
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            "content": "That’s why collecting data is extremely important — especially for green coffee importers or producers making investment decisions. Sometimes it takes several years, but at least looking at the current results from Ethiopian coffees, it feels like some answers are starting to emerge",
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            "content": "Of course, it can vary by region and variety. That’s what makes coffee even more difficult",
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            "content": "There are even processing methods where they only dry the cherries at night. 😂",
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            "content": "That’s true. However, humid environments can mean lower average fermentation temperatures, especially during nighttime, which might actually contribute to more favorable outcomes.\n\nIn contrast, dry environments are ideal for drying but can lead to higher fermentation temperatures, which, as we saw in the early days of anaerobic fermentation, often results in more overtly fermented flavor profiles",
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            "content": "This is a bit of a personal theory, but since we were talking about water — I’ve noticed something interesting. Coffees coming from humid regions — places where drying coffee is naturally difficult — often seem to produce exceptional results.\n\nFor example, certain areas in Honduras, like Finca Santa Lucia or parts of Cielito Lindo, are reportedly extremely humid, with constant fog. I’ve heard they used to produce amazing coffees like that, although with climate change, those profiles are probably harder to find now. Later on, we started hearing about other “foggy” regions producing outstanding coffees as well — Panama’s Longboard comes to mind.\n\nIn that sense, Ethiopia feels like almost the opposite environment, which might make it even harder to consistently produce truly great natural coffees there. Maybe that’s why we’re seeing so many experiments with water-based processing methods — underwater fermentation, river flow somethings, and so on.",
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            "content": "That said, naturals from places like Nicaragua — my personal favorite — are a totally different story. 😂 It really is complicated",
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            "content": "In that sense, eco-pulped white honeys or honey-processed coffees can actually come out cleaner than naturals. Even something like Danche can show that.\n\nLately, it feels like controlled fermentation in water-based processing might actually have some advantages, so I can see natural-process avoidance becoming more common — unless a completely new method comes along",
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            "content": "Even naturals from very famous producers sometimes get described as “wow, this is like a washed coffee!”, but most of them still carry that fermented fruit peel character. And for some people, that can come across as quite off-putting or even unpleasant.",
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            "content": "Truly clean examples — without that \"turbid or ferment-driven\" profile — probably show up only once or twice a year. 😂 They're very rare and hard to source. You might occasionally see them from Sookoo or Sheka, and historically from Gesha Village, although even there things have evolved quite a bit",
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            "type": 0,
            "content": "Hmm… maybe something like fruit peel notes, or a slightly heavy, almost dusty milkshake-like texture mixed with fermented fruit? Or even something reminiscent of an aged tea character.",
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            "content": "The thing with Ethiopian naturals is that, aside from maybe one or two exceptional lots a year, you often end up with those slightly “turbid” profiles",
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            "content": "Lance is probably the most famous natural hater in specialty coffee 😂",
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            "type": 19,
            "content": "My friend roasted it! It's from a Korean roastery called RealBean",
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            "content": "The coffee I'm drinking right now comes from a producer named Aristobulo Rayo Mendez. It's a Gesha from Tolima, Colombia. Honestly, I can't even remember the last coffee I had from Tolima. If I had to guess, it was probably something from Mauricio Shattah. A Gesha from Tolima is not something I come across very often, so I was quite excited to try it.\n\nThe cup is actually more straightforward than I expected. There's a bright lime-like acidity and aroma, accompanied by berry-like fruit notes. What really stands out, though, is a surprisingly soda-like character intertwined with a cotton-candy sweetness that seems to dominate the entire cup. There are some floral notes present as well, although I wish there were a bit more of them. Still, that soda-like aromatic quality is incredibly distinctive and makes the coffee feel quite unique.",
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              "content": "Truly clean examples — without that \"turbid or ferment-driven\" profile — probably show up only once or twice a year. 😂 They're very rare and hard to source. You might occasionally see them from Sookoo or Sheka, and historically from Gesha Village, although even there things have evolved quite a bit",
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