The Normal

Ethiopia Guji Hambella Wate Factory COE #35 衣索比亞 罕貝拉 花蝶處理廠 卓越盃第35名批次

數量

葡萄、接骨木花、桃子、巧克力
Grapes. Elderflower. Peaches. Chocolate.

品種 Kurume
處理法 厭氣6天發酵,日曬處理
Anaerobic 6 Days Natural Processed
產區 古吉Guji
Altitude 2350-2450masl
烘培程度 Light Roast

關於這咖啡

Wate 處理廠僅於 2019 年成立,位於海拔 2350-2450 米的極高海拔的漢貝拉地區。 由於高海拔、微氣候導致的高密度咖啡,該地區的收穫時間通常在一個月後。 Wate 擁有一些最好的加工設施,可以生產出最好的咖啡。

這種咖啡在未成熟的咖啡果中經過精心挑選,然後放入密封容器中進行低溫厭氧發酵6天。 強烈的熱帶水果和漿果味被創造出來,沒有任何壓倒發酵的味道。 然後咖啡在單層非洲凸起床上完成,以完成日曬處理到過程。

這厭氧咖啡是一支果花香濃郁的咖啡。 你會得到很多水果香氣,如葡萄、杏、桃子、接骨木花的花香,最後是巧克力餘韻。 衣索比亞咖啡迷都必須嘗試。

The Wate processing plant was only set up in 2019 located in Hambella region at an extremely high altitude at 2350-2450m asl. The harvest time around this area is usually a month later due to the high altitude, micro-climate induced high density coffee. Wate has some of the best processing facilities in order to produce some of the best coffee.

This coffee was carefully sorted out in immature cherries and then put in a sealed container for anaerobic fermentation for 6 days at a low temperature. Intense tropical fruit and berries notes are created without any overpowering over fermented notes. Then the coffee finishes on a single layer African raised bed to complete the natural process.

This anaerobic coffee is a fruity floral vibrant cuppa. You'll get lots of fruity notes like grapes, apricot, peach, hints of elderflower floral qualities, finish with some chocolate note. A must try for all Ethiopian coffee fans. 

Brewing Recipe : 

手沖
Brewing ratio 1 : 16
Ground coffee 22g
Total water 360ml
Water temperature 97ºc
Brew time 2.30-300 minutes
Roast Date 11th of January  一月十一號

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