Category: 咖啡
哥倫比亞生產者安德烈斯·卡多納以創新且實驗性的處理法聞名。這批紫蜜批次，咖啡以甘蔗蜜進行96小時發酵後再乾燥，創造出獨特的增強甜感。我們品嚐到藍莓、葡萄與可可碎粒的風味。
🌎 產區：哥倫比亞 安蒂奧基亞
🍯 處理法：自然蜜處理共發酵
🔬 品種：卡斯蒂略、哥倫比亞
⛰️ 海拔：1,650 公尺
🔥 烘焙度：淺焙
⚖️ 包裝規格：8 盎司（227 克）
The 96-hour sugar cane honey fermentation really shows—there's a layered sweetness that lingers long after each sip, almost like a dessert in a cup. I brewed it as a pour-over and couldn't stop going back for another cup.
This is my third bag from this producer and the purple honey process really stands out—that 96-hour fermentation with sugar cane honey shows up as a deep, syrupy sweetness that lingers into the finish. Brewed it as a pour-over and the clarity is stunning for such an experimental lot.
The sugar cane honey ferment gives it this soft, syrupy sweetness that I wasn’t expecting from a coffee—it’s genuinely one of the most unique cups I’ve brewed all year. I usually stick with washed lots, but the 96 hours really shows in every sip.
