Category: 咖啡
生產者 Jairo Arcilo 持續嘗試不同的發酵方式，為他的咖啡注入獨特的風味。這批咖啡以荔枝和葡萄酒酵母進行厭氧發酵，並在乾燥過程中保留少量果肉，歸類為蜜處理法。我們品嚐到芒果、荔枝、蜜餞熱帶水果、粉色花香、羅望子糖果、Sunny-D 果汁感、多汁的口感，以及甜美的柑橘酸度。
🌎 產地：哥倫比亞 金迪奧省
🍯 處理法：蜜處理
🔬 品種：卡斯蒂略
⛰️ 海拔：1,423 - 1,501 公尺
🔥 烘焙度：中淺焙
⚖️ 包裝容量：12 盎司
The lychee and wine yeast fermentation really comes through in the cup—it's fruity and slightly boozy without being overpowering. I brewed it as a pour-over and the sweetness lingered nicely on the finish.
First sip and I was genuinely thrown — that lychee aroma hits you right away, like someone dropped fresh fruit into the cup. The anaerobic fermentation with wine yeast gives it a subtle boozy sweetness that lingers in a really pleasant way. Brewed it as a pour-over and it stayed juicy from hot to lu
The lychee note is unmistakable but not overpowering—it hits right after the first sip and lingers into a sweet, wine-like finish. I brewed it as a pour-over and the complexity really shined through. Never had a coffee that tasted this fruity without any added flavoring.
