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Fold through most of the toasted pecans, the lemon zest and a good grinding of black pepper. Serve topped with the remaining pecans and a generous grating of chocolate or sprinkling of cacao nibs.

While they looked the same, the brew extracted from the beans tasted flatter, he said. Shimada is a licensed Q Grader, a quality appraiser authorized by the Specialty Coffee Association of America.

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