Category: 天然
在後製處理階段，這批咖啡先進行了12小時的無水發酵，接著在水中發酵24小時，然後完全洗去果膠層，最後乾燥並準備出口。
結果呈現出強烈的甜感、莓果風味，以及比一般水洗咖啡更厚實的口感，是一款值得整天細細品嚐的咖啡。
這批咖啡是透過首屆「Best of Congo」拍賣會進入市場。該拍賣會旨在展現剛果最卓越的批次，當剛果生產者獲得全球舞台時，這是一場強而有力的可能性宣言。
The dual-stage fermentation really shows—there's a clean, layered complexity that I haven't found in most washed coffees. Finishing a cup feels like the finish lingers just long enough to make you want another sip. This one's earned a permanent spot in my morning rotation.
That double fermentation—12 hours dry, then a full day underwater—really brings out a clean, syrupy sweetness I haven't found in other washed coffees. It brews up surprisingly smooth with zero bitterness, even when it cools down. I've already reordered a second bag.
The 12-hour dry ferment followed by 24 underwater really brings out something wild yet clean in the cup—washed but with a layered, almost tropical depth. Brewed it as a pour-over this morning and the finish stayed sweet long after it cooled. That extended underwater step is definitely the secret her
