Category: 緬甸特選咖啡館 緬甸特選咖啡
Hervey 和 Rocio Cuellar 夫婦一生都在種植咖啡。他們從商業市場起步，種植了一塊 Catimor 咖啡田。在三十歲出頭時，Hervey 決定進軍精品咖啡市場，並與客戶建立更直接、更緊密的聯繫。他毅然投入，購買了 Gesha 咖啡種子，甚至說服他的兄弟也跟著做。然而，這段旅程並非一帆風順。最初的幾批收成缺乏 Gesha 應有的複雜風味。Hervey 開始嘗試不同的後製處理技術。在實驗了大約 30 種方法後，他終於達到了您現在品嚐到的成果。這是透過將咖啡櫻桃進行 50 小時的厭氧發酵，接著將去果皮的咖啡豆進行 60 小時的厭氧發酵來實現的。之後，咖啡豆經過水洗，並在遮蔭的高架床上乾燥。
The Catimor plot they started with must be something special because these beans have a depth I haven't found in other single-origin bags lately. I brewed a pour-over this morning and the aroma alone made me slow down and enjoy the whole cup. Sad they're sold out now, but I'll be watching for their
The story behind these beans really comes through in the cup—knowing Hervey and Rocio started with commercial Catimor before refining their craft makes each sip feel more meaningful. I brewed a pour-over and the sweetness was surprisingly clean, with a round body that lingered nicely. Wish I'd grabb
The fact that these beans come from growers who’ve spent their whole lives in coffee really comes through in the cup—there’s a depth and sweetness to the Catimor that I haven’t found in other specialty lots. I brewed it as a pour-over and the body turned out thick and syrupy, no bitterness at all. S
