Category: 天然
此批次咖啡種植於海拔950公尺的Forno Grande州立公園山麓，挑戰了「海拔高度是影響品質最大變因」的傳統觀念。事實上，農場周邊熱帶棲地所孕育的多樣化土壤微生物相，對咖啡品質的影響更為關鍵。
巴西以日曬處理法聞名，主要歸功於其理想的氣候條件：收成期間乾燥晴朗的天氣，讓咖啡櫻桃能在樹上或廣闊的曝曬場上穩定乾燥。半水洗處理法較為少見。這種方法在乾燥前去除部分果膠，取得平衡點——既保留了巴西咖啡經典的巧克力與堅果風味，同時帶來均衡的醇厚度與酸質。
The first cup brewed with my V60 had this deep sweetness that carried through even as it cooled, which is rare for me. Grown at 950 masl, it’s proof that the terroir and processing matter more than just chasing altitude. I’ve already ordered another bag.
The altitude skepticism in the description made me curious, but this lot proves the point—the flavor profile is surprisingly complex for beans grown at 950 masl. Brewed a pour-over this morning and the sweetness lingered long after the cup was empty.
The first bag was gone in four days—the sweetness and depth are unreal for a coffee grown at just under a kilometer. Even the dry grounds smell like something special before brewing.
