Bolivia Caranavi 玻利維亞 卡拉納維


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 :



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 : 

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 85ºc
Brew time 1.30-1.40 minutes
Roast Date 19th of May  五月十九號

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