Category: ナチュラル
収穫後、このコーヒーは12時間の無水発酵、続いて24時間の水中発酵を行い、粘液質を完全に洗い流した後、乾燥させて輸出用に仕上げられました。
その結果、通常のウォッシュドコーヒーよりも強い甘み、ベリーの風味、そして重厚なボディが生まれました。一日中ゆっくりと味わいたい一杯です。
このコーヒーは、初開催の「Best of Congo」オークションを通じて市場に登場しました。コンゴの生産者にグローバルな舞台が与えられたときに何が可能かを示す、力強いメッセージが込められたオークションです。
The dual-stage fermentation really shows—there's a clean, layered complexity that I haven't found in most washed coffees. Finishing a cup feels like the finish lingers just long enough to make you want another sip. This one's earned a permanent spot in my morning rotation.
That double fermentation—12 hours dry, then a full day underwater—really brings out a clean, syrupy sweetness I haven't found in other washed coffees. It brews up surprisingly smooth with zero bitterness, even when it cools down. I've already reordered a second bag.
The 12-hour dry ferment followed by 24 underwater really brings out something wild yet clean in the cup—washed but with a layered, almost tropical depth. Brewed it as a pour-over this morning and the finish stayed sweet long after it cooled. That extended underwater step is definitely the secret her
