Category: 咖啡
Luis Paolo 開創性的 Sanctuario Sul 農場位於巴西海拔最高的地區之一。這批咖啡豆以厭氧發酵方式處理，並使用從藝伎櫻桃和糖蜜中培育的特殊酵母，帶出咖啡中複雜的果香。我們品嚐到血橙、柑橘、牛奶巧克力和木槿花的風味，口感細膩、乾淨。
🌎 產地：巴西卡爾穆迪米納斯
⚗️ 處理法：厭氧日曬
🔬 品種：蘇丹汝魅
⛰️ 海拔：1,200 公尺
The molasses-heavy fermentation really comes through in the cup—it's sweet and almost wine-like, with none of the harsh bitterness I usually get from Brazilian beans. The yeast culture from those Gesha cherries adds a layer of complexity I've never tasted before, and the high-altitude growing region
That anaerobic yeast fermentation with the molasses really comes through—there's a smooth, almost sweet finish I've never tasted in a Brazilian bean before. Brewed it as a pour-over and the cup stayed clean and layered from hot to cool. This is the kind of coffee I'd hunt down again.
I’m usually skeptical of fancy fermentation claims, but this one actually delivers—the anaerobic yeast process gives it a rich, almost syrupy sweetness that I haven’t found in other Brazilians. Brewed it as a pour-over and the cup stayed clean despite the depth. Definitely ordering another bag befor
