本次肯亞日曬批次，因重視所有流程，品質做了嚴格的控管。最常見的人工採摘之外，工人也需要接受相關咖啡果實的知識培訓，以便有效辨別成熟咖啡果實最佳採摘的時機，以機器去除果皮前，進行第二次人工挑選，確保只有成熟鮮果得以做後續處理。接著放入水槽進行清洗及18小時的發酵後，靜置棚架上晾乾及日曬乾燥，到達含水率11%左右，最後進到實驗室進行品質評估核准後，才進行包裝出口。

品種- SL28, SL34
產區- 祈安布，肯亞
處理法- 厭氧日曬
風味描述-
情人果與葡萄
李子酸質
棕梠糖甜感
果汁般口感

By taking the process seriously, the quality of this batch is strictly controlled. Harvested by hand, the farm workers need to learn knowledge about coffee cherry in order to tell the best timing for harvesting cherries. They hand pick the freshest cherries before being pulped. Therefore, only the good ones will go on for processing - being washed, fermented for 18 hours, then left on the scaffold to dry until it reaches 11% of water content. Lastly, being sent to the lab for quality evaluation before be packed and export.

Varietal - SL28, SL34
Origin - Kiambu, Kenya
Process - Anaerobic Natural
Taste Note - 
Green mango and Grape
Plum acidity
Palm Sugar sweetness
Juicy mouthfeel

咖啡熟豆

焙度/淺焙

重量/

225g (半磅)

常溫配送