VWI by CHADWANG

Bolivia Caranavi 玻利維亞 卡拉納維

Quantity

綠葡萄、糖漬鳳梨、紅蘋果、杏桃
Green Grape. Candied Pineapple. Red Apple. Apricot.

Variety Red Caturra
Processing Natural
Region Caranavi
Altitude 1500masl
Roast Level Light Roast
Tasting Notes
綠葡萄與糖漬鳳梨,紅蘋果尾韻,杏桃酸質/果汁般體酯
Red apple and mandarin. Pomelo green tea aftertaste. Pomegranate acidity. Juicy body.

About this coffee :

咖啡在採收完成後,先在莊園進行人工挑選後送往處理廠進行後製。首先,用大量的水沖洗果實上的異物,同時進行浮豆剔除。接著把咖啡果實曝曬在太陽底下2天,讓果實內的水活性降低。接著移至環境溫度較低的陰影下把果實堆疊至約5-7公分,並且維持約每3小時翻攪一次。最後乾燥約10天後,再放到機械式乾燥機內,維持恆溫的慢速乾燥約5天。

因為特殊的處理方式,使這支豆子的果香明顯,紅蘋果的香氣在嚥下後充滿於口腔中,果汁般體酯清爽中仍帶有一定份量,且甜感明顯。

After the coffee is harvested, it is manually selected on the farm and sent to the processing plant for processing. First of all, use a lot of water to rinse the foreign matter on the fruit and remove the floating beans at the same time. Then, the coffee fruit was exposed to the sun for 2 days to reduce the water activity in the fruit.

Next, the beans move to the shade of lower ambient temperature and stack the fruits to about 5-7 cm, and keep raking every 3 hours. After drying for about 10 days, put it in a mechanical dryer and dry at a constant temperature for about 5 days at a slow speed.

Because of the special processing method, the fruity aroma of this bean is obvious. The aroma of red apple fills the mouth after swallowing. The juice-like body ester still has a certain amount of refreshing and the sweetness is obvious.

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 85ºc
Brew time 1.30-1.40 minutes
Roast Date 14th of August 八月十四號

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