Category: กาแฟ
Albino Ibias 在秘鲁 Incahuasi 山谷偏远的高海拔地区种植咖啡。他采用传统的印加种植方法，其卓越的处理工艺由其儿子 Saulo 指导，Saulo 是一名认证的 Q 分级师。我们品尝到了糖味和烘焙香料的味道，让人联想到红糖，还有一丝热带水果的气息。当咖啡冷却后，它转变为更花香的风味，带有细腻的洋甘菊和野生花蜜的香气。
产地：秘鲁库斯科
处理法：水洗
品种：Gesha
⛰️ 海拔：2,250 米
烘焙度：浅度烘焙
⚖️ 袋装规格：250 克（8.8 盎司）
Brewed a pour-over this morning and the beans were so clean and sweet I actually checked the bag to see if I'd bought something else. That traditional Inca cultivation method really comes through in the complexity.
The altitude really shows in the cup—it’s got that clean, bright character you only get from beans grown this high up. My pour-over turned out sweet and floral with zero bitterness, and the fact that it’s processed using traditional Inca methods makes it feel special. I’ve already ordered another ba
First sip and I immediately noticed how clean and sweet the cup is, which I guess comes from that traditional Inca processing. It brews up incredibly smooth with almost no bitterness, even when it cools down a bit. Definitely worth the splurge for something this unique.
