Category: 미얀마 스페셜 커피 전문점 미얀마 스페셜 커피
Aleta Wendo 세척장을 이용하는 농부들은 일반적으로 0.1~2헥타르의 소규모 농지를 보유하고 있습니다. 농부들이 체리를 수확하면 세척장으로 가져와서 선별, 탈과, 발효 과정을 거친 후, 15~20일 동안 높은 건조대에서 고르게 건조되도록 주기적으로 긁어주며 말립니다.
이 로트는 살구와 산딸기의 향과 함께 과일의 상큼함이 느껴지며, 계피의 따뜻한 스파이스가 더해집니다.
The fact that it’s sourced from farmers with plots as small as 0.1 hectares tells me this is about real people, not just commodity beans. I brewed a pour-over this morning and the clarity was remarkable. Wish I’d grabbed a second bag before it sold out.
The cherry sorting at that small washing station is clearly meticulous, because every cup has been absurdly clean and sweet. I’ve brewed it three ways already and the clarity of the peach-like acidity just keeps impressing me. Wish I’d grabbed more before it sold out.
The washed process really lets the cherry's sweetness come through cleanly, and knowing it comes from those small 0.1-to-2-hectare farms adds a lot of charm. I brewed it as a pour-over and the cup was bright and balanced, exactly what I hoped for from a station like Aleta Wendo.
