Category: 咖啡
| 生產者 | Jairo Arcila |
| 農場/處理廠 | Santa Monica |
| 品種 | Chiroso |
| 處理法 | EF2 日曬 |
| 產地 | 哥倫比亞 金迪奧省 |
| 海拔 | 1400-1500 公尺 |
| 採收年份 | 2024 |
風味預期：黑加侖、血橙、無花果
Chiroso 品種最初發現於哥倫比亞安蒂奧基亞省的 Urrao 地區。過去被認為是當地常見的 Caturra 品種的突變種，但近期的基因檢測顯示其源自衣索比亞。
「Chiroso」這個名稱很可能來自一種名為「Achira」的哥倫比亞餅乾，因為咖啡豆的形狀與其相似，呈細長狀。
我們認為這批豆子充滿活力十足的果香與強烈的風味層次。預期帶有深色漿果、甜美的黑醋栗、柑橘與果乾風味。僅限線上販售，數量極為有限，請勿錯過！
Opened the bag and the berry-forward sweetness hit me right away—this EF2 natural process is doing something special with the Chiroso’s profile. Brewed it as a pour-over and got a juicy, almost wine-like cup that stayed clean down to the last drop. Jairo Arcila’s farm really delivered on those 2024
This Chiroso from Jairo Arcila at Santa Monica is exactly what I look for in a natural process, the EF2 fermentation really comes through in the cup. Brewed it as a pour-over and the body was surprisingly sweet and clean, even at 1500 masl you can feel that altitude brightness. Already ordered a sec
The first cup I brewed from this Chiroso was a total surprise — the natural process really pushes out a sweetness that lingers long after the sip. Jairo Arcila’s farming at that 1400-1500m altitude clearly shows in how clean and balanced the coffee tastes. I’ve already ordered a second bag.
