Category: コーヒー
このコーヒーは、加工が風味に与える影響を示す素晴らしい例です。まるでフルーツと共発酵させたかのような味わいですが、実際には嫌気性発酵させた後、冷水で熱ショックを与えています。ラム酒、パイナップル、ココナッツクリーム、ピスタチオヌガー、マヌカハニーの風味を感じました。
産地：ブラジル、ミナスジェライス州
⚗️ 精製方法：実験的
品種：レッドカトゥアイ
⛰️ 標高：960〜1,040 MASL
焙煎度：中浅煎り
⚖️ 袋サイズ：250 g（8.8 oz）
The cold-shock processing really shows in the cup—there's this juicy, almost pineapple-like sweetness that lingers well past the last sip, without any of the fake fruity syrup taste. Makes for a killer afternoon pour-over when I want something that's not your usual plain coffee.
The first sip genuinely caught me off guard—it’s like someone dissolved a piña colada into a black coffee without any of the fake sweetness. The cold thermal shock must do something wild, because the fruitiness is deep and natural, not syrupy. I’ve already ordered a second bag.
I was skeptical about a coffee that claims to taste like fruit without any actual fruit added, but the anaerobic fermentation really delivers—there's this unmistakable piña colada sweetness in every sip. The thermal shock process must be what keeps it so clean and bright on the finish.
