Category: 咖啡
| 生產者 | Felipe Arcila |
| 品種 | 紅瑰夏 |
| 處理法 | 二氧化碳浸漬 |
| 產地 | 金迪奧 |
| 海拔 | 1800-1900 公尺 |
| 採收期 | 11月 - 12月 |
風味預期：草莓、柳橙、玫瑰
Felipe Arcila 是第四代咖啡農，也是哥倫比亞咖啡生產與出口商 Cofinet 的共同創辦人。Jardines del Edén 是 Cofinet 的旗艦莊園，專注於種植稀有咖啡品種與實驗性處理法。
這批紅瑰夏批次採用源自葡萄酒釀造的二氧化碳浸漬法處理。將完整咖啡櫻桃密封於充滿二氧化碳氣體的密閉容器中，創造無氧環境，讓天然酵母驅動發酵。此過程分解細胞壁，萃取出強烈而複雜的風味。
成果是一杯層次豐富、甜感極佳的咖啡，帶有鮮明的草莓、柳橙與玫瑰風味。
That carbonic maceration really comes through — the strawberry note is vivid but the orange zest keeps it bright instead of syrupy. Brewed it as a pour-over and the Gesha's florality lingered even as the cup cooled. Wish I'd bought more than one bag.
The first sip hit me with strawberry and orange so clearly it felt like fruit juice, not coffee. The carbonic maceration process really shows—it's sweet and juicy with zero bitterness, even as it cools. This red gesha from Quindio is the most distinctive cup I've brewed all year.
I was skeptical about the hype around carbonic maceration, but the strawberry note is honestly so pronounced it feels like the beans were soaked in jam, and the orange acidity keeps it from getting too sweet. Brewed it as a pour-over and the aroma alone made the whole kitchen smell incredible. Just
