Category: 咖啡
這款咖啡產自衣索比亞蓋德奧區的高海拔鐵質土壤，採用厭氧自然處理法，在無氧環境中發酵120小時，再經15至18天日曬，帶出濃郁的果香。
我們品嚐到草莓果醬、奇異果、玫瑰、白葡萄、藍莓、蜂蜜與甜橙利口酒（來點Grand Marnier？）的風味，搭配飽滿的口感與清新的梅爾檸檬酸度。
🌍 產地：衣索比亞蓋德奧區
⚗️ 處理法：厭氧自然處理
🔬 品種：原生種
⛰ 海拔：1,850 - 2,150 公尺
The berries really come through on this one—bright, almost wine-like, and the 120-hour fermentation shows in every sip. Brewed a cup black and it was smooth enough to skip the sugar entirely. This is my new weekend morning ritual.
That 120-hour anaerobic fermentation gives it this deep, almost wine-like sweetness I've never tasted in another natural-process coffee. I brewed a pour-over this morning and the cup was silky with a bright, fruity acidity that lasted well past the last sip. It's become my weekend ritual.
The sundried finish really comes through—there’s a clean, almost wine-like brightness that I’ve never gotten from a regular washed coffee. I’ve been brewing it in my pour-over for a week and the iron-rich soil terroir gives it a depth that keeps me coming back for another cup.
