Category: 咖啡
單一農場、單一農民、單一產區。由 Jorge Rojas 在其位於哥倫比亞托利馬省的有機認證 La Roca 莊園生產，這款水洗咖啡豆經過長達 48 小時的濕式浸泡發酵，隨後在筒倉中乾燥五天，並以篩網分級。無論作為濃縮咖啡或手沖沖煮都同樣出色，Broadsheet 因其平衡了輕盈的細膩風味與經典哥倫比亞特色而選中此款咖啡。
🌎 產區：哥倫比亞，托利馬
⚗️ 處理法：水洗，延長發酵（48 小時）
🔬 品種：卡杜拉（主要）、卡斯提優、哥倫比亞
🔥 烘焙度：淺至中烘焙
The first sip hit me with a clean, bright acidity that I wasn't expecting from a washed Colombian—definitely a step up from the usual. The beans have that nice, even roast that makes dialing in my pour-over effortless.
First sip and I immediately noticed how clean and bright it tastes, which makes sense given the extended soak they describe. The beans arrived with a beautiful even color and zero chaff.
The 48-hour wet soak gives this coffee a really clean, bright cup that's hard to find in most single-origin beans. I noticed the brew had almost no bitterness, just a smooth, balanced finish.
The single-origin story here really comes through—knowing it’s from one farm in Tolima adds a personal touch. The washed process makes for a clean, crisp cup that’s surprisingly smooth, though it’s a bit pricier than my usual bag.
That extended 48-hour wet soak really brings out a clean, bright cup, and knowing it’s from one single farmer makes each sip feel purposeful. I’ve been brewing it in my pour-over and the sweetness lingers beautifully.
I was a bit skeptical about single-origin coffees, but this one from Tolima is incredibly smooth with almost no bitterness. The organic certification and the fact it comes from one farmer really shows in the clean cup.
The 48-hour wet soak fermentation really comes through in the cup—it’s incredibly clean and smooth, with none of the harshness you sometimes get from a washed coffee. I’ve been drinking it black every morning and the flavor stays consistent from the first sip to the last.
I’ve been brewing this as a pour-over and the extended fermentation gives it a really clean, fruity acidity without any harshness. The beans are consistently sized, which helps with an even extraction. Definitely the best single-origin Colombian I’ve had in months.
The 48-hour wet soak fermentation really brings out a clean, bright acidity that I haven’t found in other single-origin beans. It's a perfect morning cup, with a smooth finish that lets the origin shine through.
Finally, a single-origin coffee where you can actually taste the care behind it—the extended fermentation brings out a clean, almost tea-like sweetness I don’t get from most beans. I’ve been grinding it fresh each morning and the cup is consistently smooth, with zero bitterness.