Category: 天然
帕卡馬拉品種以其強烈而複雜的風味備受推崇——融合了花香調性與明亮的柑橘酸質，賦予杯中風味獨特的個性。
這批豆子採用半水洗（蜜處理）製程，在去除果皮後保留部分果膠，再進行48小時的控溫發酵。在此階段，氧化作用強化了該品種的內在特質，增添了額外的甜感。
此處理法為杯中風味帶來更佳的平衡感，略微柔化酸度，並支撐起更具結構性與厚實度的口感，同時讓帕卡馬拉的標誌性特徵保持鮮明活潑。
The floral aromatics hit you right from the first sip, and that bright citrus acidity lingers in the best way possible. I've brewed it as a pour-over and the complexity really shines through, definitely a standout natural lot.
That bright citrus acidity is exactly what I look for in a coffee, and this Pacamara delivers it beautifully without losing any of the floral depth. I brewed it as a pour-over and the complexity carried through from the first sip to the last, even as it cooled.
The floral aromatics hit me right after the first sip, and the bright citrus finish kept pulling me back for more. I’ve had plenty of Pacamaras before, but this one’s intensity is on another level. Already thinking about brewing another batch tomorrow morning.
