Category: 커피
생산자 Jairo Arcilo는 대체 발효 방식을 실험하여 커피에 독특한 풍미 프로필을 부여해 왔습니다. 이 로트는 리치와 와인 효모로 혐기 발효된 후, 소량의 과일 잔여물이 남은 상태로 건조되어 허니 프로세스로 분류됩니다. 망고, 리치, 캔디드 트로피컬 과일, 핑크 플로럴, 타마린드 캔디, 써니-D, 촉촉한 질감, 그리고 달콤한 탄저린 산미가 느껴집니다.
🌎 원산지: 킨디오, 콜롬비아
🍯 가공 방식: 허니
🔬 품종: 카스티요
⛰️ 고도: 1,423 - 1,501 MASL
🔥 로스팅: 미디엄-라이트
⚖️ 용량: 12oz
The lychee and wine yeast fermentation really comes through in the cup—it's fruity and slightly boozy without being overpowering. I brewed it as a pour-over and the sweetness lingered nicely on the finish.
First sip and I was genuinely thrown — that lychee aroma hits you right away, like someone dropped fresh fruit into the cup. The anaerobic fermentation with wine yeast gives it a subtle boozy sweetness that lingers in a really pleasant way. Brewed it as a pour-over and it stayed juicy from hot to lu
The lychee note is unmistakable but not overpowering—it hits right after the first sip and lingers into a sweet, wine-like finish. I brewed it as a pour-over and the complexity really shined through. Never had a coffee that tasted this fruity without any added flavoring.
