Category: 天然
N39 是波旁變種，源自 1920 年代末期的吉力馬札羅山，以其活潑的酸質、明顯的甜度與穩定的產量而備受推崇。
這批咖啡豆經過精心控管的乾燥程序，旨在強化其原有的甜味：先以黑色防水布進行可控的前發酵，再以薄層慢速乾燥 25 至 26 天。
最終呈現出充滿鮮明水果風味與甜感的杯中風味，並帶有包覆性的口感尾韻。
I was a little worried the sweetness might be too much, but it's perfectly balanced with that lively Kilimanjaro acidity. This N39 Bourbon varietal is my new go-to for a bright, reliable morning cup.
I was skeptical about a natural process coffee, but the vibrant acidity really cuts through beautifully and the sweetness lingers just long enough. This Bourbon varietal brews up clean and lively, a dependable everyday pick that feels special.
This Bourbon varietal from Kilimanjaro doesn't disappoint—the sweetness is upfront and clean, like brown sugar, and it holds steady cup after cup. Dependable yield is right; every batch I've brewed has been consistent and bright without turning sharp.
