Category: 咖啡
這款咖啡來自 Banko Taratu 處理站，其咖啡櫻桃採自衣索比亞海拔最高（高達 2,300 公尺）的農場。在這樣的高度，咖啡櫻桃緩慢成熟，形成複雜的風味；而這批咖啡更經過厭氧發酵，進一步提升其風味層次。我們品嚐到了各種莓果——草莓、黑莓、藍莓、覆盆子——以及明亮的杏桃和優美的柑橘香氣。
🌍 產地：衣索比亞 耶加雪菲
⚗️ 處理法：日曬厭氧
🔬 品種：原生種
⛰️ 海拔：1,900 - 2,300 公尺
🔥 烘焙度：中淺焙
⚖️ 包裝容量：310 克（10.9 盎司）
The slow ripening at 2,300 MASL is exactly why this coffee tastes so refined—sweet, layered, and totally smooth. I brewed it pour-over and the cup was clean from start to finish. My new go-to for lazy weekend mornings.
First sip and I’m already smelling that stone-fruit sweetness you get from a natural process done right. The slow ripening at that altitude really packs a punch, and the bag’s aroma alone made my morning routine feel special.
The altitude really shows in the cup—those slow-ripened cherries give it a depth I wasn't expecting from a natural process. My morning pour-over has been a ritual since the bag arrived.
