Category: 咖啡
這款咖啡是來自生產者班傑明·羅培茲的100%卡杜拉批次。班傑明經營一座極具生物多樣性的農場，在咖啡樹叢間種植了大量其他果樹（香蕉、酪梨、桃子），使土壤富含高有機質與豐富的地被植物。
班傑明手工採收成熟咖啡櫻桃後，先讓咖啡果在無氧環境中帶果皮發酵48小時，再進行去果皮與水洗處理。這道工序賦予他的咖啡純淨、獨特且明亮的風味輪廓。
The biodiversity really comes through in the cup—it's got this bright, clean acidity that makes me think of the fruit trees he grows alongside the coffee. I've been brewing it in my pour-over every morning and the sweetness lingers long after the last sip, which is exactly what I look for in a Catur
The peach and avocado trees must be doing something right, because this Caturra lot is one of the cleanest, sweetest cups I've brewed in months. The finish is so smooth it almost doesn't need milk, and I've already reordered for next week.
The biodiversity on that farm isn’t just a selling point—you can taste the banana and peach notes woven into every sip. It’s a clean, sweet cup that I’ve been reaching for every morning since the bag arrived.
