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PC 5.04 Sugars in Natural Processing

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Do Sugars Travel from the Mucilage into the Bean? Natural-processed coffees are typically sweeter and more full bodied than washed coffees, and they often have distinctive fruity flavours. It seems intuitive that the sweetness, body, and characteristic flavours of a natural coffee should come from prolonged contact with the sugary, sticky flesh of the coffee […]

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