Category: 咖啡
| 生產者 | Andy Llanos Delgado |
| 品種 | Gesha |
| 處理法 | 日曬、酒石酸處理 |
| 產地 | Santa Rosa, Colasay |
| 海拔 | 1,820 公尺 |
| 採收期 | 八月至九月 |
風味預期：奶油蜜桃、檸檬、花香。
Andy Llanos Delgado 是來自秘魯北部 Colasay 區 Santa Rosa de Congona 小村莊的年輕咖啡農。他的小農場 Pluma Dorada 主要種植 Bourbon 和 Tabi 品種，但也有一小塊 Gesha 園區，這批咖啡正是來自此品種。Andy 採用有機農法，非常注重農場的生物多樣性。
我們選中這批咖啡，是因為它壓倒性的黃色水果風味——想像蜜桃、檸檬、鳳梨與細緻花香，交織成超級甜美又令人滿足的組合。Andy 以延長日曬/自然發酵法處理這批咖啡，但憑藉其精湛的處理技術，咖啡依然保持極度乾淨純淨。
The tartaric acid processing really lets the gesha's sweetness shine while keeping that creamy pea note surprisingly elegant. Brewed it in a V60 and got a silky, complex cup that lasted through every sip.
I was skeptical about "creamy pea" as a tasting note, but this Gesha from Colasay delivers it in the most elegant way—smooth, almost buttery, with a brightness that cuts through. The natural tartaric acid process really keeps things lively without any funky over-fermentation. At 1,820 masl, it's got
The tartaric acid natural process really lets the sweetness shine while keeping everything super clean. I brewed it as a pour-over and got that creamy pea note on the finish, which sounds odd but works beautifully. Already ordered another bag.
