Category: 天然
這批咖啡豆採用半水洗（蜜處理）法，先去除咖啡果皮，但在乾燥過程中刻意保留一層黏稠的果膠層於羊皮紙上。
採收後，咖啡果實完整靜置24小時，讓天然糖分充分發展後再進行去皮。保留這層果膠進一步提升了這批豆子原有的甜度。乾燥過程在Benancio的太陽能乾燥機中進行，透過可控的環境條件，沖泡出的咖啡風味甜美且口感絲滑柔順。
The sticky mucilage left on during drying really comes through in the cup — there's this sweet, rounded body that I haven't gotten from fully washed lots. It's my new morning go-to, hands down.
semi-washed coffees can be hit or miss for me, but this honey process nailed it—the sweetness from that sticky mucilage carries through into a really round cup. I brewed it in my pour-over and it was smooth from start to finish, no sharp edges at all.
The sticky mucilage left on the parchment during drying gives this one a syrupy body that coats the tongue nicely. I’ve been brewing it as a pour-over and the sweetness lingers long after the cup is gone. Definitely a lot I’ll be reordering.
