Beam

Indonesia Sulawesi Toraja Sapan Pong Bose' 印尼 蘇拉威西 Toraja Sapan

數量

蘇丹娜葡萄乾。 玫瑰果。 玫瑰茄。
Sultana Raisin. Rose Hips. Roselle.

品種 Typica, S795 & Caturra
處理法 Washed
產區 Sulawesi
Altitude
1600-2000masl
烘培程度 Medium Roast 
數量
250g

關於這咖啡

位於南蘇拉威西省(South Sulawesi)的塔娜(Tana Toraja)攝政區,這是一個廣受讚譽的咖啡種植區,生產這些農作物的農民在塞山山脈的山坡上生活和工作。 咖啡果在其東部斜坡被帶到Minanga集鎮,而在櫻桃的西部則到達薩潘進行處理。

在2015年之前,這些農民一直在自己處理咖啡,但是從那時起,Toraja咖啡種植者合作社的成立為社區提供了從教育到基礎設施的支持服務。

採摘成熟的咖啡果後,將其倒入浮選罐中,以除去所有未成熟的漂浮物,然後將其脫漿並發酵24小時。 再次用清水洗淨以除去所有粘液,並在高架床上曬7-14天。

這是一支清脆,甜美又乾淨的印尼咖啡,帶有蘇丹葡萄乾,玫瑰果,玫瑰茄和紫色花香。 中度口感,蘋果酸度適中的番石榴尾韻。

Located in the Tana Toraja Regency of South Sulawesi, a well-regarded coffee growing region, the farmers who produced this lot live and work along the slopes of the Sesean Mountain range. On its eastern slope, cherry is brought down to the market town of Minanga, while on the west the cherry arrives in Sapan for processing. 

Prior to 2015, these farmers had been processing the coffee themselves, but since then the establishment of the Cooperative of Toraja Coffee Growers has provided the community with support services from education to infrastructure.

After ripe cherries are picked, it's poured into flotation tank to remove all unripe floaters, then it's depulped and ferment for 24 hours. It's washed with clean water again to remove all mucilage and sundied on raised beds for 7-14 days. 

This is a crisply sweet & clean Indonesian coffee, with aromas of sultana raisin, rosehip, roselle and purple floral. Medium body and decent malic acidity Guava finish.

Brewing Recipe : 

義式
Brewing ratio 1 : 1.5
Ground coffee 20g
Espresso output 30g
Brew time 28-33 seconds
手沖
Brewing ratio 1 : 11
Ground coffee 20g
Total water 210ml
Water temperature 93ºc
Brew time 2-3 minutes
Roast Date 5th of September 九月五號


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