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Rohkaffee Kolumbien Las Marias Pacamara Natural Anaerob Weight:2.5kg Koji Fermentation:Es wurde vom Biowissenschaftler Koichi KG:10.0 Koji Fermentation:Es wurde vom Biowissenschaftler Koichi Higuchi erfunden und beinhaltet die Verwendung von Koji Sporen – einem alten Schimmelpilz Commercial certification: cocoa nibs medium acidity
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