Category: ナチュラル
アルベゴナの高原地帯にある小規模農園で栽培されたこのナチュラルプロセスのロットは、エチオピアの最も有名なコーヒーを特徴づける複雑さを際立たせています。
標高2,200メートルという冷涼な環境では、チェリーの成熟がゆっくりと進み、果実を丸ごと乾燥させる前に糖分が徐々に発達します。
その結果、ジューシーでフローラル、フルーツ感あふれるクリーンな後味の、クラシックなエチオピアナチュラルのプロファイルが生まれます。
The highland Arbegona terroir really shines through in this one—it's got that bright, complex character you hope for from a natural Ethiopian lot, and the small-plot farming clearly pays off. Brewed a cup this morning and the depth kept evolving as it cooled, which I always take as a good sign.
The natural processing really lets the highland terroir shine through—it’s got that layered, almost tea-like complexity that keeps me coming back for another sip. Brewed a pour-over this afternoon and it held up beautifully as it cooled.
First cup this morning and the highland Arbegona origin really shines through — it's bright and layered without any harshness. The natural processing gives it a juicy, almost wine-like depth that I wasn't expecting from a small-plot lot. Already ordered another bag.
