Category: 咖啡
| 生產者 | 唐祥與田才 |
| 農場/處理廠 | |
| 品種 | Catimor, P3, P4 |
| 處理法 | 蜜處理 |
| 產區 | 西雙版納 |
| 海拔 | |
| 採收期 | 12月 - 3月 |
預期風味：檸檬、紅茶、焦糖。
桂本咖啡產自石高青與桂本地區，該區域傳統上以出產優質茶葉聞名。此咖啡產地位於雲南偏遠地區，普洱市以東，鄰近寮國邊境。咖啡生產由雲南咖啡貿易公司(YCT)的農場營運經理田才先生主導，而家族成員唐先生則負責日常農場管理。他們屬於雲南省桂本地區少數農戶家族之一。咖啡果實部分由這些農場自行種植，部分則直接向鄰近的小農收購。
蜜處理的細節因處理廠而異。在桂本，咖啡果實首先進行乾式去皮，去除外層果皮與果肉。然而，果膠層會保留下來，在咖啡豆上留下一層如蜜般黏稠的物質。接著，咖啡豆會薄薄地鋪在離地曬床上兩到三天，之後再堆成較厚的層，繼續乾燥25天，然後才進行去殼。
Pulled a shot this morning and the sweetness came through exactly as a honey process should—clean, syrupy body without any harsh bite. At 1,400–1,630masl from Xishuangbanna, the altitude really gives it a nice balance that works great as a pour-over too.
The honey process really shines here—I can taste the sweetness in the cup without any added sugar, and the Catimor beans hold up beautifully with a thick body. I've been brewing it as a pour-over every morning since it arrived, and the 1,400-1,630masl altitude comes through as a clean, bright finish
Brewed my first cup from the Banka honey process and the sweetness hit right away—way more balanced than I expected from Catimor at this altitude. The Xishuangbanna terroir comes through clean with no harsh edges, even as it cools. Already planning my next bag.
