Category: 咖啡
「Los Pinos」（松樹）之名源自恰帕斯州的森林樹冠。這款波旁咖啡豆產自安赫爾阿爾比諾科爾索社區，當地原生松樹提供遮蔭與涼爽空氣，減緩咖啡櫻桃的成熟速度，進而累積天然的密度與層次感。
農民僅手工採收成熟的咖啡櫻桃，在開放式發酵槽中進行48小時發酵，隨後仔細清洗並緩慢乾燥。最終呈現出墨西哥咖啡中罕見的清澈風味，帶有焦糖、蜂蜜的香氣，以及柔和的柑橘尾韻。
此款咖啡以Loring烘豆機針對Espresso Series 1配方開發，著重於醇厚度與甜感的展現。
🌎 產地：墨西哥恰帕斯州
⚗️ 處理法：水洗，48小時厭氧發酵
🔬 品種：波旁
🔥 烘焙度：中淺焙
The cooler microclimate from the pine shade really does make a difference—this Bourbon has a smooth, clean finish without any bitterness. It’s become my go-to morning cup.
The shade-grown process really comes through in the cup—this brew has a smooth, clean finish without any bitterness. First sip reminded me of the cool forest air described, nice for a morning change of pace.
The pine canopy really does make a difference—this brew is smooth with none of the bitter edge I often get from other single-origin beans. I've been using it for my morning pour-over all week.
I was curious how shade-grown coffee would taste, and this Bourbon from Chiapas delivers a really smooth, mellow cup without any bitterness. The description about the pine forest canopy makes sense—it feels like a clean, gentle brew that’s perfect for afternoon sipping.
The beans have a really clean, bright acidity that cuts through milk beautifully, and the cooler climate they’re grown in must be what makes them so balanced. I’ve already brewed two bags in a row, which is rare for me.
The pine-shaded growing region really comes through in the cup — it’s smooth and clean with no bitterness, even when it cools down. Perfect for a slow weekend pour-over.
I’ve been brewing this as my morning pour-over and the natural sweetness from the shade-grown process really comes through. The beans have a smooth, balanced body that makes even my regular drip coffee taste like a treat.
The cooler climate these beans are grown in really comes through—the brew is smooth and never bitter, even when I let it steep a bit too long. It’s become my go-to morning cup.
The cooler growing conditions really come through in the cup—this Bourbon has a smoothness I don’t usually find in other coffees. I’ve been making it in my French press and getting a clean, balanced brew every time.
I’ve been brewing this Chiapas Bourbon as my morning drip and the cooler climate really shows in the cup—smooth and balanced without any harsh bitterness. The bag’s roast date was just a week ago, so it’s clearly fresh.