Category: 天然
這批咖啡豆來自烏伊拉省的多位農民，他們將果實送至 Linarco 的農場進行處理。咖啡櫻桃在 14–22 °C 的環境中發酵約 72 小時，之後去除果皮，並氧化 48 小時。
結果呈現出結構優美的水洗風味。甜度與水果的清澈感，搭配溫和的奶油質地，尾韻悠長而平衡。
The 72-hour ferment at that cool temperature gives it such a clean, sweet cup — I could taste the care in every sip. Even the aroma from the bag was inviting before I brewed it. Definitely ordering another batch soon.
The cool ferment really shines through in the cup—it’s got that clean, delicate sweetness you don’t see in every natural. I brewed it as a pour-over and the clarity was surprising for a natural process. Definitely ordering more of this lot.
The 72-hour fermentation at that cool temperature really shines through—it’s clean yet deeply fruity. I’ve been brewing it as my daily pour-over and the cup stays sweet from hot all the way down to room temp.
