【中文說明】
A perfumery aromatic and super complex Geisha from Finca El Paraiso, again by Diego Samuel Bermudez Tapia.
Is Geisha worth it? Please refer to our previous blog: https://vocacoffee.com/blog/is-geisha-worth-it/
Before we release this Geisha on to our website, we've let a number of members to try it in our studio. It has been getting great feedback, which led to quite some preorders.
The aroma lingers beautifully, led by a graceful floral note. On the palate, it’s layered and refined—evolving through hints of peach, lychee, pear, and even a touch of banana. We've also heard people mentioning tropical, coconut milk, and even banana bread :-)
A beautiful pour over - such an aromatic experience through out the brew to the cup. It's so pleasant to drink with balanced sweetness and acidity, so complex, the aroma and the flavor will keep on going and change.
It also shines as an espresso—aromatic and juicy. And if you’re in the mood to indulge, it makes a beautifully elegant latte as well.
| More Bean Facts | ||
| Origin Country: | Colombia | |
| Region: |
Cauca, Piendamó, Tunía, Vereda Los Plows |
|
| Estate/Producer: | Finca El Paraiso by Diego Samuel Bermudez Tapia | |
| Elevation: | 1960 meters | |
| Variety: |
Geisha |
|
| Grade: | Estate Microlot | |
| Processing Method: |
Anaerobic & Thermal-Shock Washed |
|
Recommended Brew
Recommended for Easy Pour Over, Pour Over, AeroPress and Espresso.
Recommended coffee to water ratio in V60 Pour Over: 1:15, water temperature 202F, total brew time around 2:30.
哥倫比亞 - 天堂莊園 - 厭氧姬香
淺烘焙
又是來自天堂莊園的厭氧豆，而且這次是昂貴的姬香豆。
關於姬香的價格到底值不值，請參看我們之前寫的博客：https://vocacoffee.com/blog/is-geisha-worth-it/
在上架之前的幾週，我們工作室就开始试冲泡這隻姬香豆 Geisha, 反馈很不错。香气氤氲持久，花香的主调，滋味丰富，细腻，复杂多变：桃子，荔枝，梨，香蕉，。。。。還有人說是熱帶水果的感覺，也有說椰奶，還有像剛烤出來的香蕉蛋糕。。。。。喝过的啡友都催着我们將上架；也已经有会员們提前订购了。
做手沖的整個過程，兩個字：就是“享受”！太香了，而且香氣不斷地在變化，從研磨，沖泡，到杯中 。。。 之後香氣層次也不斷幻化，只要你鼻息夠長，它就能讓你一直有新的體驗。滋味柔和平衡，而細膩複雜。不同的滋味，隨著時間推移而不斷展開。值得細品的一隻豆子。
意式也出彩，也一樣地香，一樣細膩複雜。拿鐵也好喝，就是有點奢侈哈。。。
| 咖啡細說 |
||
|
原產国： |
哥倫比亞 |
|
|
產區： |
Cauca, Piendamó, Tunía, Vereda Los Plows |
|
|
莊園／製作人： |
天堂莊園 Diego Samuel Bermudez Tapia |
|
|
種植海拔： |
1960 米 |
|
|
咖啡品種： |
姬香 |
|
|
級別： |
莊園微批次 |
|
|
處理方法： |
厭氧發酵 + 熱衝擊水洗 |
|
烹製推薦
建議手沖，掛耳，虹吸，愛樂壓(AeroPress)，或者意式濃縮咖啡。
V60手沖咖啡和水的建議比例為：1:15，水溫202華氏度，一刀流，沖泡時間約 2:30
