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Coffees from Ecuador are medium-bodied, fairly acidy, and predictable flavor. Ecuadorian coffee typifies Central and South American coffees.

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The pale brown foam that covers the surface of a well-brewed cup of espresso and helps to retain the coffee's intensity.

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Adding an extra shot of espresso to a drink that ordinarily only comes with one shot.

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A coffee processing method that involves removing the husk or fruit after the coffee berries have been dried, also known as the Natural method. The result is often inferior to ...

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