Category: 咖啡
| 生產者 | Carlos Arcila |
| 農場/處理廠 | La Castellana |
| 品種 | 粉紅波旁 |
| 處理法 | 厭氧冰發酵 |
| 產地 | 金迪奧省，亞美尼亞城 |
| 海拔 | 1500 公尺 |
| 採收期 | 2024年10月 |
風味預期：康普茶、可可碎、紅甘草
這款獨特的咖啡由 Carlos Arcila 在位於亞美尼亞城金迪奧省的 La Castellana 農場種植，並經過實驗性的冰發酵處理。此處理法首先將咖啡櫻桃進行 24 小時的乾燥發酵，接著在穀物袋中以攝氏 20 度的控制溫度進行 50 小時發酵，最後將咖啡冷凍 72 小時。
冷凍階段會暫停發酵，但在解凍時會軟化咖啡櫻桃的果膠層，從而產生更強烈的發酵風味。預期會有大膽、狂野、複雜且帶有野性風味的風味輪廓，包含高酸度、康普茶的香氣、帶有野性的可可碎，以及甜美的紅甘草風味。
The anaerobic ice ferment really comes through—there’s a clean, almost fruity brightness that I haven’t tasted in other coffees this month. Brewed it as a pour-over at 1500 MASL vibes and it stayed sweet even when it cooled. Definitely reordering before this harvest batch runs out.
The anaerobic ice ferment really shines through in the cup—it's got this smooth, almost silky body that I haven't found in other Pink Bourbons. Brewing it as a pour-over at 1500 MASL, the sweetness comes out clean without any harsh acidity. This is my second bag and the flavor stays consistent, whic
First crack at this coffee and the Pink Bourbon really shines through the anaerobic ice process. Brewed it as a pour-over and the sweetness carried all the way through, even as it cooled. The 1500 MASL altitude definitely brings a cleaner, more refined cup than I'm used to.
