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Colombia El Ancla Fresno Java Anaerobic 哥倫比亞 安克拉厭氧 爪哇品種

數量

朗姆酒葡萄乾。 可可粒。 紅酒
Rum Raisin. Cocoa Nibs. Winey.

品種 Java
處理法
Anaerobic Natural
產區 Quimbaya, Quindio
Altitude
1450masl
烘培程度 Medium Light Roast
Tasting Notes 朗姆酒葡萄乾。 可可粒。 紅酒
Rum Raisin. Cocoa Nibs. Winey.
數量 200g

關於這咖啡

It comes from our microlot, El Ancla, or ‘The Anchor’, which holds a large ship anchor as a local landmark.

Colombia is an interesting region in so much as the varying altitudes in its geography affords more flavor profiles than any other country in the world. Colombia’s 11 latitudes and 8 altitudes can create more than 500 variations. 

This is a Java varietal processed with anaerobic natural method. Once dark red ripe cherries are picked, it goes straight to flotation tank to wash and remove all unripe floating cherries. This is crucial as unripe cherries will damage the aromatics of ripe cherries during anaerobic fermentation.

Coffee cherries in whole then go into a sealed stainless steel tank for anaerobic fermentation, this ensures no oxygen goes in that may affect the consistency of fermentation. The pressure build up within the tank further intensify the sweetness & aromatics of coffee.

As a result, you'll get a very intense sweetness & wine like aromatics that's created during the anaerobic natural fermentation. Super complex & thick mouthfeel, with smooth cocoa nibs note, finish with a winey twist. A very vibrant and refreshing cuppa.

Brewing Recipe :

手沖
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 19th of September 九月十九號

50g, 200g pack coffee ship in 1-2 working days

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