Category: 咖啡
這款咖啡是處理法如何影響風味的絕佳範例。它嚐起來像是與水果共同發酵，但實際上是經過厭氧發酵後，再以冷水進行熱衝擊處理。我們品嚐到了蘭姆酒、鳳梨、椰子奶油、開心果牛軋糖和麥蘆卡蜂蜜的風味。
🌎 產地：巴西米納斯吉拉斯
⚗️ 處理法：實驗性
🔬 品種：紅卡杜艾
⛰️ 海拔：960 - 1,040 公尺
🔥 烘焙度：中淺焙
⚖️ 包裝規格：250 克（8.8 盎司）
The cold-shock processing really shows in the cup—there's this juicy, almost pineapple-like sweetness that lingers well past the last sip, without any of the fake fruity syrup taste. Makes for a killer afternoon pour-over when I want something that's not your usual plain coffee.
The first sip genuinely caught me off guard—it’s like someone dissolved a piña colada into a black coffee without any of the fake sweetness. The cold thermal shock must do something wild, because the fruitiness is deep and natural, not syrupy. I’ve already ordered a second bag.
I was skeptical about a coffee that claims to taste like fruit without any actual fruit added, but the anaerobic fermentation really delivers—there's this unmistakable piña colada sweetness in every sip. The thermal shock process must be what keeps it so clean and bright on the finish.
