Finca El Paraiso Double Anaerobic - Cinnamon Apple Cider (極品 - 天堂莊園雙重厭氧 - 肉桂蘋果酒）

【中文說明】

Another exciting another double anaerobic processed from Finca El Paraiso, by Diego Samuel Bermudez Tapia.

It's like a little brother of the previous Spice Nectarine Fantasy, which went through double anaerobic process. It was carried out for 72 hours submerged in water and Lactobacillus in milk culture medium. Then the coffee is pulped and mixed with the leachates collecting in the cherry fermentation, to put increase the level of precursors in the seed and then a thermal shock wash process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process.

The beans by themselves have a charming sweet and floral fragrance, with a hint of tropical fruit. The cinnamon fragrance shows up in the coffee grinds along with apple turn-over sweetness. The pour over is aromatic with cinnamon front note and later sweet and floral, the taste feels like apple cider, and with hazelnut tone when the coffee slightly cools. Also a sweet and refreshing iced coffee. 

As a modern espresso, it's syrupy sweet like molasses. I like it even better when dialing it down with additional pass through water at 1:1 ratio, feeling like a dessert wine.

For latte, it's quite tasty and sweet by itself without adding any sweetener.  

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.

哥倫比亞 天堂庄园 肉桂苹果酒

中浅烘焙

这支咖啡可以说是“魔幻香桃”的小兄弟。也是来自著名的天堂庄园，由知名咖啡人Diego Samuel Bermudez Tapia出品。同样，也是用了一種獨特的乳酸菌厭氧發酵工藝。只是它發酵的時間稍短些，所以香料的風味更溫和些。

咖啡豆本身有著甜美的花香，與些許熱帶水果的特有的果香。肉桂的香氣是在研磨之後才釋放出來，並且帶著蘋果派的奶油甜香。

手沖咖啡，前調中肉桂的香氣馥郁，後調則是清甜的花香。喝起來有蘋果西打的感覺，清和的甜，帶著不易察覺的微酸。待咖啡略略涼下來，榛子的風味就顯露出來了。做冰手沖，也是特別清新甜美。

我喜歡它作為意式濃縮咖啡的口感。濃稠的糖蜜感。個人最喜歡加等量的水稀釋，風味更奔放甜美，甜點酒的感覺。

做成拿鐵，也是自帶一股甜美，溫和適意。

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，經典一刀流：水溫202華氏度。