【莓果柑橘】肯亞 抹茶山 60小時肯亞式水洗 – 掛耳包

〘咖啡豆資料 - DETAILS〙
Country：肯亞 Kenya
Region：抹茶山 Machakos
Process：60小時肯亞式水洗 60hrs Kenya Washed
Altitude：1900 masl
Variety：SL28, SL34
Roast level：淺焙 Light
Aging Period：10 Days

〘風味 - TASTING NOTE〙
深色莓果｜柑橘｜杏仁｜蔗糖
Dark Berries | Citrus | Almond | Cane Sugar

〘龜仔分享 - MR. TURTLE's SHARING〙
種植於肯亞抹茶山海拔1900公尺的高地，這支咖啡體現了肯亞水洗工藝的極致演繹。本批次採用延長至60小時的肯亞式水洗處理，其工序較一般水洗更為繁複且精細：在去除果皮與果肉後，咖啡豆先於水中進行長時間發酵並清洗果膠，隨後再次回到水槽進行第二次發酵與清洗，最終才進入日曬乾燥階段。這樣的雙重發酵與水洗過程，使風味結構更加純淨穩定，並顯著提升整體的清晰度與層次表現。 透過60小時的延長處理，咖啡展現出極高的潔淨度與精緻酸質，並帶有更加立體且延展的甜感。入口首先綻放出深色莓果的濃郁果香，隨後轉為明亮活潑的柑橘調性，尾韻則浮現杏仁與蔗糖般的細緻甜感。淺焙手法進一步放大其風味輪廓與酸質張力，整體口感乾淨俐落、結構分明，餘韻優雅且悠長。 Grown at 1,900 meters in Machakos, Kenya, this lot exemplifies a refined expression of Kenya’s iconic washed processing. It undergoes an extended 60-hour double washed method — after depulping, the beans are first fermented and washed to remove mucilage, then returned to water for a second controlled fermentation before final drying on raised beds. This layered process enhances clarity, stabilizes the cup profile, and brings greater precision to the overall structure. The extended processing develops remarkable clarity, articulate acidity, and a more dimensional sweetness. The cup opens with rich dark berry notes, evolving into vibrant citrus brightness, and finishing with smooth hints of almond and cane sugar. A light roast amplifies its definition and acidity, resulting in a clean, structured, and elegant cup with a long, refined finish.

〘掛耳包沖煮方法〙
① 沿著封口撕開濾紙上方
② 拉開耳朵掛在杯上
③ 注入約180ML熱水 (約90-93度)
④ 提出掛耳包
⑤ ENJOY

⏳ 沖煮時間約1分鐘至1.5分鐘