Category: 咖啡
| 生產者 | Emerson Felipe Narváez Díaz |
| 農場/處理廠 | Finca El Turpial |
| 品種 | Caturra x Gesha |
| 處理法 | 厭氧水洗 |
| 產區 | 納里尼奧 |
| 海拔 | 2700 公尺 |
| 採收年份 | 2024 |
風味預期：覆盆子、萊姆、太妃糖
這批咖啡豆由 Emerson Felipe Narváez Díaz 在哥倫比亞納里尼奧偏遠高海拔地區種植，生長於極端的 2,700 公尺高度。採用傳統水洗處理法，咖啡櫻桃在經過 72 小時的初始發酵後，於高架床上日曬乾燥，造就了充滿活力的風味，帶有覆盆子、萊姆和太妃糖的香氣。
這個品種是我們前所未見的獨特雜交種。它源自傳統的卡杜拉，但 Turpial 從葡萄酒世界汲取靈感，將藝伎嫁接在卡杜拉的根砧上。結果是，這款咖啡既擁有卡杜拉強健的根系、抗病性和產量，又具備藝伎般的杯測品質——這是一項創新且令人振奮的發展。
I’ve brewed a lot of high-altitude coffees, but this Caturra x Gesha cross at 2700 masl is something else entirely. The anaerobic washed process gives it this wild, clean sweetness that makes every sip feel like a discovery. It’s hands-down my favorite cup this year.
Brewed my first cup this morning and the Caturra x Gesha cross at 2700 masl gives it this incredibly clean, bright acidity that I wasn't expecting from an anaerobic process. Took a little fiddling with the grind size since it's dense, but once dialed in, the cup is sweet and complex. Definitely the
The anaerobic wash really lets the Caturra x Gesha shine through—each cup has this layered sweetness that lingers long after. At 2700 masl, the altitude shows in how dense and complex the brew feels, and I’ve already ordered another bag.
