Category: コーヒー
エリダ・エステートはパナマでもっとも伝説的な農園のひとつであり、このカトゥアイロットは独自のASD（嫌気的スロードライ）製法で加工されました。まず5日間嫌気発酵させた後、45〜60日間乾燥させます。これは伝統的なナチュラルプロセスよりもはるかに長い乾燥期間です。その結果、赤いバラ、白ブドウ、フェレロ・ロシェのような贅沢なカップが生まれます。
🌎 産地: パナマ、ボケテ
⚗️ 精製方法: ナチュラルASD
🔬 品種: カトゥアイ
⛰️ 標高: 1,670〜1,825MASL
🔥 焙煎度: 浅煎り
That first sip hit different—the five-day anaerobic fermentation gives it this deep, almost silky sweetness you don’t get from your usual washed lot. Brewed it as a pour-over and the cup stayed clean all the way down, no harsh bite at the end. Definitely ordering another bag before this one’s gone.
The five-day anaerobic fermentation really shines through in the cup—it’s got this deep, layered complexity that I’ve never tasted from a standard washed process. I brewed it in my pour-over and the slow dry method keeps the sweetness clean all the way down to room temperature.
After three cups I’m still catching new layers in the cup, and the five-day anaerobic fermentation gives it a depth that’s hard to put down. The slow dry method really shows in how clean and sweet the finish stays, even as it cools.
