Offerings

Los Cerros Fully Washed Coffee (Tarrazu)

Name of Farm: Los Cerros, Costa Rica.

Region: Tarrazu, Costa Rica.

Process: Hand Picked, Sundried Fully Washed Process.

Altitude: 1,650 meters a.s.l.

Plant Varietal: Caturra and Catuaí.

Cup score: 88.25

Cupping Notes: Very floral, lavender, citrus, candy, sugar cane, milk chocolate, very citric, round mug, clean, sweet, peach, very fresh coffee, slightly astringent, with proper rest it will disappear.

Los Cerros Tarrazu Coffee is grown between the hills and mountains of San Carlos de Tarrazú at 1,650 meters above sea level. This coffee is characterized by a fruity flavors, citric and a specialty aroma. Three generations: Jorge Saul’s grandfather, his father and now him, keeping a live the tradition and the great coffee culture of the Tarrazu zone, one of the best zone where grown specialty coffee. We hope you enjoy this coffee cup, harvested with passion. 

El Naciente Honey Coffee (Tarrazu)

Name of Farm: El Naciente, Costa Rica.

Region: Tarrazu, Costa Rica.

Zone:  Tarrazu

Process: Hand Picked, Dried at African beds Honey Process

Altitude: 1,650 meters a.s.l.

Plant Varietal: Caturra and Catuaí

Cup score: 88.75

Cupping Notes: Very floral, petunias, vanilla, candy, mandarine, dark fruits, plum, white chocolate, sugar
cane, as it cools down it comes red fruits flavors, cherry and red apple. Slightly astringent, with proper rest it will disappear.

Los Cerros Tarrazu Coffee is grown between the hills and mountains of San Carlos de Tarrazú at 1,650 meters above sea level. This coffee is characterized by a fruity flavors, citric and a specialty aroma.
Three generations: Jorge Saul’s grandfather, his father and now him, keeping a live the tradition and the great coffee culture of the Tarrazu zone, one of the best zone where grown specialty coffee. We hope you enjoy this coffee cup, harvested with passion.

 

El Pavón Natural Coffee (Tarrazu)

Name of Farm: El Pavon, Costa Rica.

Region: Tarrazu, Costa Rica. 

Zone:  Tarrazu. 

Process: Hand Picked, Dried at African Beds Natural Process. 

Altitude: 1,650 meters a.s.l.   

Plant Varietal: Caturra and Catuaí  

Cup score: 84.75

Cupping Notes:  Natural and fruity fragrance; fruity, yogurt and natural aroma. Highly acidity, bitter, dark or dry

Los Cerros Tarrazu Coffee is grown between the hills and mountains of San Carlos de Tarrazú at 1,650 meters above sea level. This coffee is characterized by a fruity flavors, citric and a specialty aroma. Three generations: Jorge Saul’s grandfather, his father and now him, keeping a live the tradition and the great coffee culture of the Tarrazu zone, one of the best zone where grown specialty coffee. We hope you enjoy this coffee cup, harvested with passion.

 

 

Boyerito Washed Coffee Speciality (Arancibia)

Name of Farm: El Boyerito (ICAFE 964)

Region: Arancibia, Puntarenas, Costa Rica.

Processing Type: Depulped with a Penago DCV 306, and mechanically washed.

Dried: Solar

Drying Time: 8 days

Altitude: 950 to 1,300 meters a.s.l.

Plant Varietal: Caturra and Obata

Humidity: Between 10.5 % and 12%

Cupping Notes: Sweet Lime. Presents a balanced cup, with a long but delicious aftertaste.

Bueyerito’s Coffee is grown in limited amounts on small-plot farms near San Rafael village in the Arancibia region of Costa Rica. It is harvested with passion and love to exacting standards by more than 50 independent “Productors de Café”. Each Productor has dedicated themselves to producing a first rate coffee for you that is special to taste. We are proud to present this batch of coffee and we hope you enjoy!

 

Boyerito Black Honey Coffee Speciality (Arancibia)

Name of Farm: El Boyerito (ICAFE 964)

Region: Arancibia, Puntarenas, Costa Rica.

Processing Type: Depulped with a Penago DCV 306, and mechanically washed.

Dried: Solar

Drying Time: 8 days

Altitude: 1,150 to 1,300 meters a.s.l.

Plant Varietal: Caturra and Obata

Humidity: Between 10.5 % and 12%

Cupping Notes: Fruity coffee, citrus notes, honey flavor and silky body with a dry finish.

Bueyerito’s Coffee is grown in limited amounts on small-plot farms near San Rafael village in the
Arancibia region of Costa Rica. It is harvested with passion and love to exacting standards by more than 50 independent “Productors de Café”. Each Productor has dedicated themselves to producing a first rate coffee for you that is special to taste. We are proud to present this batch of coffee and we hope youenjoy!

Roberto Washed Coffee (Arancibia)

Name of Farm: El Bueyerito (ICAFE 964)

Region: Arancibia, Puntarenas, Costa Rica.

Processing Type: Depulped with a Penago DCV 306, and mechanically washed.

Drying Time: 8 days

Altitude: 1,150 to 1,300 meters a.s.l.

Plant Varietal: Caturra and Obata Humidity: Between 10.5 % and 12%

Cup score: 84.50

Cupping Notes:  Mellow, chocolatey, caramel, medium high citric acidity, creamy, juicy body, clean finish.

Bueyerito’s Coffee is grown in limited amounts on small-plot farms near San Rafael village in the Arancibia region of Costa Rica. It is harvested with passion and love to exacting standards by more than 50 independent “Productors de Café”. Each Productor has dedicated themselves to producing a first rate coffee for you that is special to taste. We are proud to present this batch of coffee and we hope you enjoy! 

Aquiares Caturra Fully Washed SHB Speciality (Turrialba)

Name of Farm: Aquiares Estate, Costa Rica.

Region: Aquiares, Cartago, Costa Rica.

Process: Hand Picked, Fully Washed

Dried: Solar

Altitude: 1,100 to 1,400 meters a.s.l.
Plant Varietal: Caturra

Characteristics: European Preparation, 80% ≥ Sc. 17

Cupping Notes: cacao-like aroma, dark caramel, citric acidity, cane sugar, delicate fruity undertones, and balanced body.

Aquiares coffee is characterized by a distinctly sweet & ‘fruity’ flavor profile, its profound aroma mixes chocolate and cinnamon beautifully, and gives way to a delicate citric acidity. The cup is well balanced, complex and full of character. Flavors last long as the cup finishes nice and clean. The farm manages the the entire production chain of its coffee. This starts with seedling production and continues through cultivation, bean picking and milling. Our success in managing the coffee production chain has been proven by our consistently high quality product. Quality and traceability are always guaranteed.

Aquiares Entre Ríos Natural SHB Speciality (Turrialba)

Name of Farm: Aquiares Estate, Costa Rica.

Region: Aquiares, Cartago, Costa Rica.

Process: Hand Picked, Sundried Natural Process

Altitude: 1,200 to 1,400 meters a.s.l.

Plant Varietal: Masellesa and Obata

Characteristics: Specialty Preparation, 90% ≥ Sc. 16

Cupping Notes: milk chocolate aroma, red apple, cherry, caramel, raisins, juicy sweetness, silky body.

Aquiares coffee is characterized by a distinctly sweet & ‘fruity’ flavor profile, its profound aroma mixes chocolate and cinnamon beautifully, and gives way to a delicate citric acidity. The cup is well balanced, complex and full of character. Flavors last long as the cup finishes nice and clean. The farm manages the the entire production chain of its coffee. This starts with seedling production and continues through cultivation, bean picking and milling. Our success in managing the coffee production chain has been proven by our consistently high quality product. Quality and traceability are always guaranteed.

Aquiares Centroamericano SHB Coffee (Turrialba)

Name of Farm: Aquiares Estate, Costa Rica.

Region: Aquiares, Cartago, Costa Rica.

Process: Hand Picked, Sundried Natural Process.

Altitude: 1,200 to 1,400 meters a.s.l.

Plant Varietal: F1 Centroamericano (Sarchimore T5296 x Rume Sudan)

Characteristics: Specialty Preparation, 90% ≥ Sc. 16

Cupping Notes: almond-like aroma, caramel, raisins, nuts, grapefruit acidity, creamy finish. Aquiares coffee is characterized by a distinctly sweet & ‘fruity’ flavor profile, its profound aroma mixes chocolate and cinnamon beautifully, and gives way to a delicate citric acidity. The cup is well balanced, complex and full of character. Flavors last long as the cup finishes nice and clean. The farm manages the the entire production chain of its coffee. This starts with seedling production and continues through cultivation, bean picking and milling. Our success in managing the coffee production chain has been proven by our consistently high quality product. Quality and traceability are always guaranteed.

La Isabella Geisha Fully Washed Coffee (Naranjo)

Name of Farm: La Isabela 

Region: Llano Bonito, Naranjo, Costa Rica. 

Process: Hand Picked, Fully Washed 

Altitude: 1,600 to 1,700 meters a.s.l. 

Plants Varietal: Geisha 

Type: Strictly Hard Bean 

Cupping Notes: A tea of citrus fruits with flowers, jasmine. 

With more than 20 years of producing coffee, Isabela’s Farm is already the third generation of the Salazar family, who is now the head of this beautiful farm that carries out its work at more than 1,600 meters above sea level. Located in the llano bonito of Naranjo, with 6 hectares of coffee cultivation, Max Salazar, General Manager presents us with rich varieties of plants, different types of preparation and drying processes. A farm where a family works all year with passion, taking care of every detail with precision, creating shadows, taking care of the soil so there is no use of agrochemicals. 

 

La Isabela Natural Milenio Coffee (Naranjo)

Name of Farm: La Isabela

Region: Llano Bonito, Naranjo, Costa Rica.

Process: Hand Picked, Sundried Natural Process

Altitude: 1,600 to 1,700 meters a.s.l.

Plants Varietal: Milenio

Type: Strictly Hard Bean

Cupping notes: Cherry, citrus, complex, orange blossom, currant, lemon and orange.

With more than 20 years of producing coffee, Isabela’s Farm is already the third generation of the Salazar family, who is now the head of this beautiful farm that carries out its work at more than 1,600 meters above sea level. Located in the llano bonito of Naranjo, with 6 hectares of coffee cultivation, Max Salazar, General Manager presents us with rich varieties of plants, different types of preparation and drying processes. A farm where a family works all year with passion, taking care of every detail with precision, creating shadows, taking care of the soil so there is no use of agrochemicals.

La Isabela Washed Coffee SL28 (Naranjo)

Name of Farm: La Isabela 

Region: Llano Bonito, Naranjo, Costa Rica. 

Zone: Naranjo

Process: Hand Picked, Sundried Natural Process 

Altitude: 1,600 to 1,700 meters a.s.l. 

Plants Varietal: Geisha, Caturra, Villalobos y Catuai 

Type: Strictly Hard Bean  

Cupping Notes: Cherry, red fruits and a very tasty acidity.

With more than 20 years of producing coffee, Isabela’s Farm is already the third generation of the Salazar family, who is now the head of this beautiful farm that carries out its work at more than 1,600 meters above sea level. Located in the llano bonito of Naranjo, with 6 hectares of coffee cultivation, Max Salazar, General Manager presents us with rich varieties of plants, different types of preparation and drying processes. A farm where a family works all year with passion, taking care of every detail with precision, creating shadows, taking care of the soil so there is no use of agrochemicals. 

 

La Isabella Black Honey Coffee (Naranjo)

Name of Farm: La Isabela 

Region: Llano Bonito, Naranjo, Costa Rica. 

Process: Hand Picked, Sundried Black Honey Fermentation 

Altitude: 1,600 to 1,700 meters a.s.l. 

Plants Varietal: Caturra & Villalobos 

Type: Strictly Hard Bean  

Cupping notes: Plums, raspberry, dried fruits and currants.

With more than 20 years of producing coffee, Isabela’s Farm is already the third generation of the Salazar family, who is now the head of this beautiful farm that carries out its work at more than 1,600 meters above sea level. Located in the llano bonito of Naranjo, with 6 hectares of coffee cultivation, Max Salazar, General Manager presents us with rich varieties of plants, different types of preparation and drying processes. A farm where a family works all year with passion, taking care of every detail with precision, creating shadows, taking care of the soil so there is no use of agrochemicals. 

 

 

Max's Natural Coffee. (Naranjo)

Name of Farm: La Isabela 

Region: Llano Bonito, Naranjo, Costa Rica. 

Process: Hand Picked, Sundried Natural Process 

Altitude: 1,600 to 1,700 meters a.s.l. 

Plants Varietal: Geisha, Caturra, Villalobos y Catuai 

Type: Strictly Hard Bean 

With more than 20 years of producing coffee, Isabela’s Farm is already the third generation of the Salazar family, who is now the head of this beautiful farm that carries out its work at more than 1,600 meters above sea level. Located in the llano bonito of Naranjo, with 6 hectares of coffee cultivation, Max Salazar, General Manager presents us with rich varieties of plants, different types of preparation and drying processes. A farm where a family works all year with passion, taking care of every detail with precision, creating shadows, taking care of the soil so there is no use of agrochemicals. 

Adrian Washed Coffee (Naranjo)

Name of Farm: San Cristobal

Region: Llano Bonito, Naranjo, Costa Rica. 

Process: Hand Picked, Washed. 

Altitude: 1,700 meters a.s.l. 

Plants Varietal: Caturra 

Type: Strictly Hard Bean 

Cupping Notes: San Cristobal Farms is located in Llano Bonito de Naranjo, Province of Alajuela, almost 30 acres planted with specialty coffee at 1,650 – 1,700 meters a.s.l. Led by Don Danilo Salazar Arias, he works with great pride in this precious coffee vocation that was inherited more than 50 years ago from his father Don Cristobal Salazar.

San Cristobal Farm was awarded with the First Place in Cup of Excellence in 2010.

Los Naranjos Washed Coffee (Naranjo)

Name of Farm: San Cristobal

Region: Llano Bonito, Naranjo, Costa Rica. 

Process: Hand Picked, Washed. 

Altitude: 1,700 meters a.s.l. 

Plants Varietal: Caturra 

Type: Strictly Hard Bean 

Cupping Notes: San Cristobal Farms is located in Llano Bonito de Naranjo, Province of Alajuela, almost 30 acres planted with specialty coffee at 1,650 – 1,700 meters a.s.l. Led by Don Danilo Salazar Arias, he works with great pride in this precious coffee vocation that was inherited more than 50 years ago from his father Don Cristobal Salazar.

San Cristobal Farm was awarded with the First Place in Cup of Excellence in 2010.

Geisha Lordes Honey SHB Coffee (Naranjo)

Name of Farm: Cafetalera Herbazu, Costa Rica..

Region: Naranjo, Costa Rica.

Process: Hand Picked, Sundried Honey Process

Altitude: 1,550 meters a.s.l.

Plant Varietal: Geisha

Characteristics: Specialty Preparation, 90% ≥ Sc. 16

1st Place – Cup of Excellence Costa Rica 2015

Cupping Notes: Sweet chocolate with honeys, vanilla, lemon, medium citrus, medium-silky texture.

Cafetalera Herbazu located in the mountains of the Central Valley at 1,550 meters a.s.l. Their constancy and love for the coffee production has allowed them in the last 20 years be awarded with many prizes. Is already the third generation of the Barrantes Zuñiga family enthusiastic to keep growing and give the better coffee each year.

SL28 Lourdes Fully Washed SHB Coffee (Naranjo)

Name of Farm: Cafetalera Herbazu, Costa Rica.

Region: Naranjo, Costa Rica.

Process: Hand Picked, Washed Process.

Altitude: 1,550 meters a.s.l.

Plant Varietal: SL28

Characteristics: Specialty Preparation, 90% ≥ Sc. 16

Cup score: 87

1st Place – Cup of Excellence Costa Rica 2015

Cupping Notes: Brown sugar, cocoa, raisins, caramel, green apple, medium-high malic acidity, medium-creamy body.

Cafetalera Herbazu located in the mountains of the Central Valley at 1,550 meters a.s.l. Their constancy and love for the coffee production has allowed them in the last 20 years be awarded with many prizes. Is already the third generation of the Barrantes Zuñiga family enthusiastic to keep growing and give the better coffee each year.

Villa Sarchi Washed SHB Coffee (Naranjo)

Name of Farm: Cafetalera Herbazu, Costa Rica.

Region: Naranjo, Costa Rica.

Process: Hand Picked, Washed Process.

Altitude: 1,550 meters a.s.l.

Plant Varietal: Villa Sarchi

Characteristics: Specialty Preparation, 90% ≥ Sc. 16

Cup score: 84

1st Place – Cup of Excellence Costa Rica 2015

Cupping Notes: chocolate, soft sweet, caramel, clean, medium-citric acidity, medium-silky body.

Cafetalera Herbazu located in the mountains of the Central Valley at 1,550 meters a.s.l. Their constancy and love for the coffee production has allowed them in the last 20 years be awarded with many prizes. Is already the third generation of the Barrantes Zuñiga family enthusiastic to keep growing and give the better coffee each year.

Tipica Lima Natural SHB Coffee (Naranjo)

Name of Farm: Cafetalera Herbazu, Costa Rica.

Region: Naranjo, Costa Rica.

Process: Hand Picked, Sundried Natural Process.

Altitude: 1,550 meters a.s.l.

Plant Varietal: Tipica

Characteristics: Specialty Preparation, 90% ≥ Sc. 16

Cup score: 86.5

1st Place – Cup of Excellence Costa Rica 2015

Cupping Notes: Floral, coffee flower, rose, strawberry, chamomile, medium-high acidity, medium-silky body.

Cafetalera Herbazu located in the mountains of the Central Valley at 1,550 meters a.s.l. Their constancy and love for the coffee production has allowed them in the last 20 years be awarded with many prizes. Is already the third generation of the Barrantes Zuñiga family enthusiastic to keep growing and give the better coffee each year.

Tipica Lima Honey SHB Coffee (Naranjo)

Name of Farm: Cafetalera Herbazu, Costa Rica.

Region: Naranjo, Costa Rica.

Process: Hand Picked, Sundried Honey Process.

Altitude: 1,550 meters a.s.l.

Plant Varietal: Tipica

Characteristics: Specialty Preparation, 90% ≥ Sc. 16

Cup score: 84.5

1st Place – Cup of Excellence Costa Rica 2015

Cupping Notes: Fruity background, sweet chocolate, honey, citrus orange acidity, medium-silky texture.

Cafetalera Herbazu located in the mountains of the Central Valley at 1,550 meters a.s.l. Their constancy and love for the coffee production has allowed them in the last 20 years be awarded with many prizes. Is already the third generation of the Barrantes Zuñiga family enthusiastic to keep growing and give the better coffee each year.

Diria Caracolillo Washed Coffee (Nicoya, Blue Zone)

Name of Farm: Coopepilangosta R.L., Costa Rica.

Region: Nicoya, Costa Rica, Blue Zone 

Process: Hand Picked, Washed Process

Altitude: 700 – 1,000 meters a.s.l.

Plant Varietal: Costa Rica 95

Cupping Notes: Stronger flavor, chocolate, medium acidity, and full-body flavor.

Our product is cultivated by 23 small farmers, organized an associates to Coopepilangonsta R.L. cooperative founded in march 27, 1962. The farms are located in the mountains of “La Peninsula de Nicoya” of Costa Rica, one of the Blue Zones of the world (zones in which people live longer caused by their lifestyle) in a range of altitude of 700 to 1,000 meters a.s.l. this gives special characteristics like strong aroma, good fragrancy, smooth flavor, and chocolate notes.

Diria Honey Venecia Coffee (Nicoya, Blue Zone)

Name of Farm: Coopepilangosta R.L., Costa Rica.

Region: Nicoya, Costa Rica 

Zone: Blue

Process: Hand Picked, Honey Process

Altitude: 700 – 1,000 meters a.s.l.

Plant Varietal: Venecia

Our product is cultivated by 23 small farmers, organized an associates to Coopepilangonsta R.L. cooperative founded in march 27, 1962. The farms are located in the mountains of “La Peninsula de Nicoya” of Costa Rica, one of the Blue Zones of the world (zones in which people live longer caused by their lifestyle) in a range of altitude of 700 to 1,000 meters a.s.l. this gives special characteristics like strong aroma, good fragrancy, smooth flavor, and chocolate notes. 

Diria Honey Coffee (Nicoya, Blue Zone)

Name of Farm: Coopepilangosta R.L., Costa Rica.

Region: Nicoya, Costa Rica Blue Zone

Process: Hand Picked, Honey Process

Altitude: 700 – 1,000 meters a.s.l

Plant Varietal: Costa Rica 95

Our product is cultivated by 23 small farmers, organized an associates to Coopepilangonsta R.L. cooperative founded in march 27, 1962. The farms are located in the mountains of “La Peninsula de Nicoya” of Costa Rica, one of the Blue Zones of the world (zones in which people live longer caused by their lifestyle) in a range of altitude of 700 to 1,000 meters a.s.l. this gives special characteristics like strong aroma, good fragrancy, smooth flavor, and chocolate notes.

Matambu Caracolillo Coffee (Nicoya, Blue Zone)

Name of Farm: Coopepilangosta R.L., Costa Rica.

Region: Nicoya, Costa Rica, Blue Zone.

Process: Hand Picked, Matambú Process

Altitude: 700 – 1,000 meters a.s.l.

Plant Varietal: Costa Rica 95

Cup score: 86

Cupping Notes: Very sweet, cane sugar, red berries, silky body.

Our product is cultivated by 23 small farmers, organized an associates to Coopepilangonsta R.L. cooperative founded in march 27, 1962. The farms are located in the mountains of “La Peninsula de Nicoya” of Costa Rica, one of the Blue Zones of the world (zones in which people live longer caused by their lifestyle) in a range of altitude of 700 to 1,000 meters a.s.l. this gives special characteristics like strong aroma, good fragrancy, smooth flavor, and chocolate notes.

Matambu Coffee EP (Nicoya, Blue Zone)

Name of Farm: Coopepilangosta R.L., Costa Rica.

Region: Nicoya, Costa Rica, Blue Zone

Process: Hand Picked, Matambú Process

Altitude: 700 – 1,000 meters a.s.l.

Plant Varietal: Costa Rica 95

Cup score: 86

Cupping Notes: Very sweet, cane sugar, red berries, silky body.

Our product is cultivated by 23 small farmers, organized an associates to Coopepilangonsta R.L. cooperative founded in march 27, 1962. The farms are located in the mountains of “La Peninsula de Nicoya” of Costa Rica, one of the Blue Zones of the world (zones in which people live longer caused by their lifestyle) in a range of altitude of 700 to 1,000 meters a.s.l. this gives special characteristics like strong aroma, good fragrancy, smooth flavor, and chocolate notes.

Diria Coffee Shell Tea (Nicoya, Blue Zone)

DocNurse Coffee Importers is proud to offer an exotic product “Cáscara de café”, as is known in Spanish. From “La Peninsula de Nicoya” one of the five Blue Zones of the world, the coffee shell comes to be a new way to bring out the best of the coffee.

Name of Farm: Coopepilangosta R.L., Costa Rica.

Region: Nicoya, Costa Rica | A Latin America Blue Zone.

Altitude: 700 – 1,000 meters a.s.l.

Plant Varietal: Costa Rica 95.

Our product is cultivated by 23 small farmers, organized an associates to Coopepilangonsta R.L. cooperative founded in march 27, 1962. The farms are located in the mountains of “La Peninsula de Nicoya” of Costa Rica, one of the Blue Zones of the world (zones in which people live longer caused by their lifestyle) in a range of altitude of 700 to 1,000 meters a.s.l. this gives special characteristics like strong aroma, good fragrancy, smooth flavor, and chocolate notes.

Lum USDA Organic Coffee (Palmares)

Name of Farm: Agropecuaria Lum.

Region: Palmares, Alajuela, Costa Rica.

Process: Hand Picked, Sundried Washed Process.

Altitude: 1,200 to 1,400 meters a.s.l.

Plant Varietal: Sancrimor.

Certifications: USDA ORGANIC & Orgánico Eco-LOGICA.

Cupping Notes: Sweet, chocolate, it is a balanced cup.

Convinced of the damage caused by chemicals to human health and the environment, we decided to work on our own organic farm. For more than 20 years, we have performed weeds manual control and a shaded coffee system. Our farms are located at the Occidental Valley in Palmares and San Ramon, Alajuela, at an altitude of 1,200 and 1,400 meters a.s.l. In this project the whole family is involved: Honorio, Carmen, and our three children: Loreth, Paulina and Marcelo. We are pleased to present this project, and make you part in this sustainable program.

Contact

Email: sales@thedocnurse.com

Hours: M-F 8 am – 5pm

Office Locations 

Costa Rica:
Miramar, Montes de Oro, Puntarenas.

U.S:
2250 NW 114TH AVE,
MIAMI, FL

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