Category: 天然
構成這款咖啡的各批次所採用的後製處理法，是低資源、高影響力的技術，可讓多位在不同環境中作業的生產者複製使用。
採收後的 Cata Pacamara 先帶果皮進行將近五天的發酵（咖啡豆仍包裹在果膠中）。接著去除果膠，再進行 24 小時的發酵，最後以水洗完成整個流程。
結果呈現出一杯口感滑順、層次豐富的咖啡。風味帶有軟糖、香料蘭姆酒和柑橘的調性。這款咖啡專為雙重用途設計——無論以濾泡或濃縮方式沖煮，都能帶來絕佳的品飲體驗。
The processing methods here are genuinely different—each cup has a clarity that makes you want to trace where it came from. I brewed it as a pour-over and the sweetness carried through even as it cooled. Probably the most interesting bag I’ve bought this month.
The post-harvest approach here feels thoughtful—low-resource but clearly effective, and you can taste the care in every cup. I was honestly surprised how much depth came through with such a simple brew setup. This one’s earned a permanent spot in my rotation.
The low-resource, high-impact processing really comes through in the cup—there's a complexity you don't usually find at this price point. I've brewed it both as a pour-over and in my French press, and it held up beautifully every time. This one’s going straight into my regular rotation.
