限量豆 Limited / Pink Bourbon - El Triunfo

｜限量豆｜  Limited  Pink Bourbon - El Triunfo

來自 El Triunfo 莊園的每一顆咖啡豆，都蘊藏著對土地的熱愛、家族的傳承，以及對自然的敬重。

由 Martha Zúñiga、José Uribe Lasso 和 Jhonatan Delgado 用心栽種，

這支咖啡不只是一份收成，更是一段與土地連結的故事。

每一口，都能感受到他們對咖啡的熱情與堅持 —— 像是在品嚐一份來自產地的心意，也是在向傳統與品質致敬。

採收後清洗咖啡櫻桃由人工精選成熟果實，隨後進入 12 小時的氧化處理，溫度控制在 22 至 30°C 之間 。

接著進行 36 小時的厭氧發酵，使用密封桶將溫度控制在 16 至 18°C。

發酵後將咖啡櫻桃去除果皮，帶著果膠進行 6 小時的氧化處理，加入先前回收的滲濾液 （leachate）。

隨後將溫度控制在 32°C進行 24 小時的浸漬式發酵，期間持續回流浸出液，讓果膠保留在豆子表面。

接下來進入一個關鍵步驟，使用 65-70 度的熱衝擊，停止咖啡櫻桃繼續發酵。

最後乾燥階段則使用不鏽鋼除濕機進行乾燥直到水分控制在 10–11%，確保杯測穩定與儲存。

品種/ 粉紅波旁
產區/ 哥倫比亞・薇拉
處理法/ 厭氧蜜處理
風味敘述/ 小蒼蘭與野薑花，香水檸檬般的酸質，桃子與砂糖橘甜感，果汁般口感

From El Triunfo Estate, every coffee bean embodies a love for the land, a legacy of family tradition, and a deep respect for nature.

Carefully cultivated by Martha Zúñiga, José Uribe Lasso, and Jhonatan Delgado, this coffee is more than a harvest—it is a story of connection to the earth.

Each sip reveals their passion and dedication, as if tasting a heartfelt gift from origin, a tribute to heritage and quality.

After harvest, the cherries are washed and hand-selected for optimal ripeness, followed by a 12-hour oxidation stage at 22–30°C.

They then undergo 36 hours of anaerobic fermentation in sealed tanks, with temperatures maintained at 16–18°C.

Once fermented, the cherries are depulped and, with mucilage intact, enter a 6-hour oxidation phase,

enriched with previously collected leachate.

A 24-hour immersion fermentation follows at 32°C, with continuous recirculation to retain mucilage on the bean surface.

A crucial step comes next: a thermal shock at 65–70°C halts further fermentation.

Finally, the beans are dried using stainless steel dehumidification until moisture content reaches 10–11%,

ensuring stability in both storage and cup quality.

Varietal /PinkBourbon
Origin / Huila,Colombia
Process / Anaerobic Honey
Flavour Note/Freesia and Gingerlily, Fragrant Lemon acidity,  Sweet Mandarin and Peach sweetness,Juicy mouthfeel

咖啡熟豆

焙度/淺焙

重量/

225g (半磅)

115g（1/4磅）

常溫配送