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Maritza is a small producer in the little Pedegral town, owning only 3ha of a coffee farm in an altitude of 2000 masl. This coee is traditionally processed, so once harvested the coffee is then pulped and fermented for between 20-40 hours. After that the coffee is washed and any immatures removed and then it is dried for between 8 – 15 days weather depending in parabolic driers. A Great espresso coffee!