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What it is and what sets it apart: Intensive water protocol label—not quality alone; seeks maximum parchment cleanliness.
How it is done: Three sequential ferment/wash blocks → dry → hull.
Flavours and cup benefits: Extreme clarity, precise acidity, light–medium body. High water cost.
Technical notes: Document each stage. Label: triple washed.
Common mistakes: Do not pay for “triple” without cupping. Do not confuse with triple pick harvesting.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.