Category: 咖啡
哥倫比亞以創新處理法及能提升的鮮明風味而聞名，這款咖啡正是我們最新的證明。
技術上歸類為水洗咖啡，這批豆子經歷了繁複的處理過程：
1 - 16小時的櫻桃氧化（暴露於氧氣中，類似日曬或蜜處理）
2 - 38小時的厭氧（無氧）發酵，在密封槽中進行
3 - 12小時的豆子與果膠氧化（暴露於氧氣以提升複雜度與甜度）
4 - 24小時的咖啡果汁（mosto）發酵（類似葡萄酒釀造中的果汁）
5 - 熱衝擊清洗（先熱水後冷水）。
重新引入咖啡果汁的目的，是為了增添風味層次，帶來更多奔放的水果香氣與糖漿般的質地。沖煮後的杯中風味帶有甜香料、燉煮水果，以及滑順如奶油般的口感。太驚人了。
Honestly, this tiny 50g sample packs a wallop of vibrant, fruity flavor that makes me wish I'd ordered the full bag. The processing really shows through — it's unlike any Colombian I've had, and dialing it in for a pour-over was a fun little project.
The 50g sample was just enough to dial in my pour-over, and the vibrant, fruit-forward character really came through as it cooled. Innovative processing definitely shows here, this is a bright, memorable cup I’d happily buy again.
Opened the bag and the scent hit me before I even brewed it—that vibrant, fruity aroma is exactly what I hoped for from a processed Colombian. The 50g sample brewed up clean and bright, and it’s enough for a few solid cups to decide if I want a full bag.
