Colombia Finca El Paraiso - Anaerobic Osmanthus And Lychee (極品 - 天堂莊園厭氧咖啡 - 桂香荔枝馥郁)

【中文說明】

Another exciting Anaerobic Fermented coffee DIRECTLY from the renowned Finca El Paraiso by Diego Samuel Bermudez Tapia. 

The process of this coffee begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 36 hours submerged in water.Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 12 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid over-fermentation.

Usually coffee flavor starts to shine after being roasted. However, this coffee is different. You can smell obvious lychee fragrance from the raw green coffee beans. The challenging part is to preserve this aroma during the roasting process. After quite some tuning, we were able to identify the perfect roast profile that not only develop the best flavor of the coffee but also preserve the precious lychee fragrance.

It's so fragrant, you won't miss it when you first open the coffee bean jar. The aromatic experience goes from you grind the beans to the last drop of the coffee. The flavor is so sweet, smooth, with obvious lychee notes, and some kumquat, and lots of subtle nuances - very complex and pleasant to drink. You got to try the black espresso for intense lychee sweetness and lingering aroma in tongue.

Drink black is the best way to enjoy this exquisite coffee. 

Recommended Brew

Recommended for Easy Pour Over, Pour Over, AeroPress and Espresso.

Recommended coffee to water ratio in Pour Over: 1:15, water temperature 202F.

Recommended to drink black.

哥倫比亞 天堂庄园 厌氧咖啡 馥郁桂香荔枝風味

浅度烘焙

這是我們第二隻厭氧豆。是的，還是來自著名的哥倫比亞天堂莊園，由著名的咖啡人 Diego Samuel Bermudez Tapia 出品。

不過，這次是莊園直銷，沒有中間商。莊園直銷有啥了不起，對於喝咖啡的你來說，有啥意義呢？簡而言之，就是有些特別棒風味的獨特的試驗性前衛咖啡生豆，由於量小成本高，對於大眾咖啡經銷商們來說不值得持續做。所以通過莊園直銷的方法，Voca Coffee 就能將這些前衛的極品小眾咖啡豆呈現到您面前來。

厌氧处理的咖啡，已经风靡了好些年了。品质良莠不齐，货源不稳，价格也是天上地下。之前我們的天堂莊園的荔枝豆特別受歡迎。所以繼續與天堂莊園合作，並在他們提供的生豆樣品中，特別選取了這隻桂花香氣特別突出的天然荔枝風味咖啡。

一般來說咖啡的風味是在烘焙之後才顯露出來的。但是這隻荔枝不同，它在生豆的時候，就已經有明顯的類似荔枝，又類似桂花的香氣。難的是，如何在烘焙過程中不失去這珍貴的香氣。經過多次的烘焙杯測較調，我們終於找到最合適的烘焙曲線。

這香氣存在感極高。從磨豆開始，這香氣就馥郁瀰漫，不容忽略。它的香氣富於變化，有次我彷彿聞到漳州水仙的香氣 。。。

它入口甜美順滑，如荔枝，亦有微微金橘的韻味。Espresso 更是濃蜜多汁，滿口香氣。

烹製推薦

建議手沖，掛耳，虹吸，愛樂壓(AeroPress)，或者意式濃縮咖啡。

手沖咖啡和水的建議比例為：1:15，水溫202華氏度。

無論是手沖，還是濃縮，都建議喝黑咖啡，以體驗這隻咖啡的獨特風味。