Category: 咖啡
此批次包含小型久留米櫻桃，為衣索比亞在地原生種的區域亞種，種植於耶加雪菲高海拔地區，並在古蒂蒂水洗站進行14至20天的日曬處理。我們品嚐到一杯充滿表現力的風味：新鮮藍莓與鮮奶油，帶有深沉的花香底蘊。預期風味巔峰期約在烘焙後2至4週。
🌍 產地：衣索比亞 耶加雪菲
🌞 處理法：日曬
🔬 品種：久留米
⛰️ 海拔：2,200公尺
🔥 烘焙度：淺焙
⚖️ 包裝規格：8盎司
The long sun-drying at the Gutiti station really comes through—there’s a deep, almost raisined depth to the cup that I haven’t found in other Yirgacheffes. I brewed it as a pour-over and the small Kurume cherries gave a clean, bright finish that lasted well past the last sip.
The dried cherry sweetness hits right away, but it’s the tiny Kurume beans that make this feel special—so much complexity packed into a small cup. Brewed it as a pour-over and got a clean, bright finish that lasted well past the last sip. This is my new go-to for slow weekend mornings.
The small Kurume cherries have a sweetness that lingers way longer than most Ethiopian lots I've tried, and the 14-20 day sun-dry really does something to the body. I brewed it as a pour-over and the cup stayed complex from hot all the way down to room temp. First bag's almost gone and I'm already o
