Category: 咖啡
這款出色的微批次咖啡來自蒲隆地米庫巴山的一群小農，並在長徑計畫的赫扎處理站進行加工。咖啡果實先經去果皮處理，再進行厭氧發酵，最後以日曬乾燥。陽光將濃郁而多汁的甜味直接烘入咖啡豆中。我們品嚐到核果、梨子、洋甘菊、野花與野蜂蜜的風味。
🌍 產地：蒲隆地 卡揚扎
🍯 處理法：厭氧蜜處理
🔬 品種：波旁
⛰️ 海拔：1,800 公尺
🔥 烘焙度：淺焙
⚖️ 包裝容量：12 盎司（340 公克）
Opened the bag this morning and the aroma alone tells you this isn’t your average bean—the anaerobic process gives it a depth that’s just wild. Brewed a pour-over and the cup was smooth, almost syrupy, with a lingering sweetness I’ve never got from other Burundis.
The anaerobic fermentation really comes through—that deep, wine-like sweetness with a heavy body is unlike anything else I’ve had from Burundi. It’s a small lot, so I’m rationing it, but every cup feels like a treat.
I’ve tried a lot of African coffees, but the anaerobic fermentation here really shows—the cup is deep and almost wine-like, with a syrupy sweetness that lingers. The dry process gives it a clean, rich body that made my morning pour-over feel like a special occasion.
