Category: 咖啡
Wilton Benitez 原為化學工程師，後來轉型為咖啡生產者，在其家族經營的 Granja 92 農場中設有微生物實驗室。這批 Caturra 批次經歷了兩階段厭氧發酵：首先在帶果漿的咖啡櫻桃中接種酵母進行發酵，接著去除果皮並保留果膠層，在嚴格控管下進行第二階段發酵。我們品嚐到了荔枝、成熟香蕉、芒果與鳳梨的風味。
🌎 產地：哥倫比亞 考卡省
⚗️ 處理法：進階厭氧發酵
🔬 品種：卡杜拉
⛰️ 海拔：1,900 公尺
🔥 烘焙度：淺中焙
⚖️ 包裝規格：250 克（8.8 盎司）
The two-phase anaerobic process gives it a depth I haven't found in other single-origin bags—almost syrupy and complex, but still clean. I brewed it in my V60 and the sweetness carried through even as it cooled. Already on my second bag.
The fermentation science really shows—I've brewed this Caturra three ways and each cup has that clean, layered sweetness you don't get from standard washed lots. The microbiology lab background isn't just marketing fluff; it translates to a complex but balanced cup that's worth every cent.
The microbiology background really shows here — the double anaerobic process gives it a depth that completely changed how my morning brew tastes. I could literally smell the fermentation complexity before I even poured it.
