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巴西黄色 Catucai 62 圣莫尼卡批次 8
巴西黄色 Catucai 62 圣莫尼卡批次 8
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品种:黄色 Catucai 62
地区:伊比拉奇、米纳斯吉拉斯州
工艺:厌氧发酵
MASL: 1240
烘焙:过滤烘焙
规格: 200克
品鉴笔记:血橙、核果、花生酱、菠萝
这座非凡的农场坐落在风景如画的 Alta Mogiana 地区,横跨三个城市:伊比拉奇、卡西亚和卡佩廷加。
在伊比拉奇王国,Jean Vilhena 全心全意致力于培育卓越的精品咖啡。在这里,他倾向于小批量生产,专门为这些咖啡使用单独的干燥机,而 6000 平方米的高架床证明了他的承诺。
在制作这批特殊批次的过程中,Jean Vilhena 开始了发酵之旅,将咖啡豆委托给精心挑选的酵母菌株并放入精心布置的桶中。这种受控的环境孕育了一种精致的炼金术,为咖啡注入了诱人的酒味,使这款咖啡闪闪发光。
这款味道浓郁的咖啡具有丰富的复杂果香和菠萝酸度,带有血橙、核果、花生酱和菠萝的味道。
IT STARTS WITH THE BEANS
No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.
COMMON COFFEE PROCESSES
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WASHED PROCESS
TRY A WASHED COFFEEWashed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.
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NATURAL PROCESS
TRY A NATURAL COFFEENatural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,
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FERMENTED
TRY A FERMENTED COFFEEThere are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
Expect funky fruity notes and an intense alcohol / boozey taste