Category: 咖啡
Wilton Benitez 曾是化學工程師，如今是哥倫比亞最具創新力且備受讚譽的生產者之一。這批藝伎咖啡豆經歷了 52 小時的厭氧酵母發酵，隨後進行熱衝擊處理：先後暴露於高溫與低溫環境，以激發獨特的風味與香氣。我們品嚐到成熟的熱帶水果、紅茶、百香果、茉莉花香，以及強烈的萊姆酸度。
🌎 產地：哥倫比亞 考卡省
⚗️ 處理法：厭氧酵母發酵
🔬 品種：藝伎
⛰️ 海拔：1,950 公尺
🔥 烘焙度：淺焙
⚖️ 包裝規格：8 盎司
I’m still thinking about that 52-hour anaerobic yeast fermentation days later—the cup is unlike anything I’ve brewed before, with a complexity that shifts from floral to fruity as it cools. The beans arrived whole and perfectly roasted, and even my first pour-over felt like a special occasion.
I've brewed a lot of gesha over the years, but this one stands out for how clean and layered the cup is—the yeast fermentation really shows in the complexity without any funk. The beans are dense and aromatic even before grinding, and the finish lingers in a way that makes the price feel justified.
The 52-hour anaerobic yeast fermentation really comes through—this is the most complex cup I've brewed in a while, with layers that keep unfolding as it cools. Wilton's engineering background clearly shows in how balanced and clean the finish is. I've already ordered another bag.
