Category: コーヒー
Luis Paolo氏が先駆的に手がけるSanctuario Sul農園は、ブラジルでも有数の高地に位置しています。このロットは、ゲイシャのチェリーと糖蜜から培養した特別な酵母を使用して嫌気性発酵させ、コーヒーに複雑なフルーティーさをもたらしました。ブラッドオレンジ、シトラス、ミルクチョコレート、ハイビスカスを思わせる、繊細でクリーンなボディをお楽しみいただけます。
産地: ブラジル、カルモ・デ・ミナス
⚗️ 精製方法: アナエロビックナチュラル
品種: スーダンルーメ
⛰️ 標高: 1,200m
The molasses-heavy fermentation really comes through in the cup—it's sweet and almost wine-like, with none of the harsh bitterness I usually get from Brazilian beans. The yeast culture from those Gesha cherries adds a layer of complexity I've never tasted before, and the high-altitude growing region
That anaerobic yeast fermentation with the molasses really comes through—there's a smooth, almost sweet finish I've never tasted in a Brazilian bean before. Brewed it as a pour-over and the cup stayed clean and layered from hot to cool. This is the kind of coffee I'd hunt down again.
I’m usually skeptical of fancy fermentation claims, but this one actually delivers—the anaerobic yeast process gives it a rich, almost syrupy sweetness that I haven’t found in other Brazilians. Brewed it as a pour-over and the cup stayed clean despite the depth. Definitely ordering another bag befor
