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咖啡豆資訊:
咖啡農將經嚴格篩選的咖啡果實,放入充滿二氧化碳的容器裏,加入葡萄水果的微生物,持續發酵72小時。發酵後再使用非洲式高棚架(African Raised Beds)日曬處理法,曝曬咖啡果實,直至含水量降低至標準。
厭氧發酵賦予咖啡豆濃郁的巨峰提子香氣,而曝曬過程中咖啡豆亦會吸收果實中剩餘的果糖,令其水果甜感更上一層樓。
風味:巨峰提子軟糖,西柚,花香
中淺烘
全店,全店免順豐運費 <生豆除外>
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About Colombia Santa Monic Castillo Honey Grape
Coffee farmers carefully select coffee cherries and place them in containers filled with carbon dioxide. They add microorganisms from grape fruits and allow fermentation to continue for 72 hours. After fermentation, the beans are processed using the African Raised Beds method, where they are sun-dried until they reach the desired moisture level.
The anaerobic fermentation imparts rich flavors of Muscat grapes to the coffee beans, while the sun-drying process allows the beans to absorb the remaining fruit sugars, enhancing their fruity sweetness.