巴拿馬 – 黛博拉莊園 (二氧化碳浸漬厭氧日曬) – 瑰夏/波旁
HK$ 368 起
產區： 奇里基火山, 黛博拉莊園
烘焙度： 淺度烘焙 (如需特定烘焙度，請下單時備注)
In the Carbonic Maceration (CM) process, coffee cherries are picked perfectly ripe, hand sorted & floated to remove unripe and overripe cherries.
Natural CM Selection coffees are placed in the tanks still in the cherry. After fermentation, the coffee is dried on African beds for 30 or more days before being stored and milled.
Picking of only dark red cherries, separated by sections of the farm. Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out. Controlled yeast activity, temperature & humidity of tanks.Extended coffee-skin contact and anaerobic fermentation time intensifies fruit characters bringing deep fruit flavours and rich mouthfeel and length to the cup.
Removed from tank and rinsed, then laid on raised beds. Drying takes typically 20-25 days.
Washed CM Selection coffees are pulped before being placed in temperature and humidity controlled tanks flushed with Carbon Dioxide (CO2) to remove oxygen from the tank. After fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.
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