Costa Rica San Romon Humminbird Black Honey
哥斯大黎加 聖蘿蔓處理廠 蜂鳥 黑蜜處理
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Roast level / Light roast, suitable for pour over, highlighting the diverse flavours and layers of the coffee beans
Tasting Notes / Waxberries, dried grapes, black currants
Acidity / ● ● ○ ○
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Region / Tarrazu
Variety / Caturra
Process / Black Honey
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The Tarrazu region is located in southwestern Costa Rica, near the Boas volcano, facing the Pacific Ocean. It boasts unique microclimates, including fertile volcanic soil and ideal climate, sunshine, and humidity, all conducive to producing perfect red cherry coffee. The entire production process utilizes hand-weeding and nature-friendly cultivation methods, completely avoiding the use of chemical fertilisers and pesticides. This approach results in coffee with a full range of characteristic regional flavors: a sweet, moist aroma, a full-bodied body, medium acidity, and a delicate, clean finish with notes of stone fruit, spices, and sweetness. All beans are hand-picked ripe red berries, and the entire processing is strictly controlled. They are washed, fermented, and sun-dried in the processing plant. The processed beans in their shells are then sent to racks for sun-drying until the moisture content of the coffee beans is uniform before they are hulled and exported. This is the latest dry-washed processing method, which retains about 0-10% of the coffee pulp and mucilage. Through a little fermentation, followed by up to 25 days of natural drying, the meticulous craftsmanship and terroir of the Costa Rican microprocessor plant are highlighted. The perfect degree of fermentation achieves an excellent balance between the clarity and complexity of the coffee.
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烘焙度 / 淺烘焙 適合手沖，突出咖啡多變的風味與層次
風味 / 楊梅，葡萄乾，黑加侖
酸度 / ● ● ○ ○
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地域 / Tarrazu
品種 / Caturra
處理法 / 黑蜜處理法
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塔拉珠產區是在哥斯大黎加西南，附近有博阿斯火山 (Volcan Poas)，面向太平洋，擁有獨特的微型氣候條件，包括肥沃的火山質土壤，以及理想的氣候、日照以及濕度，都有利於生產出完美的紅櫻桃。生產過程中全部使用手工除草以及親善自然的種植流程，完全不使用化學肥料及殺蟲劑，以此方式製作出的咖啡具備十分全面的產區代表性風味，香甜的濕香氣、飽滿的醇厚度、中等酸度、帶有核果、香料及甘甜味的細緻乾淨後韻。一律以手工選採熟透的紅色漿果並嚴密控制整個處理過程，在處理場中去進行洗淨、發酵、與曝曬，處理好的帶殼豆，再送到棚架做日曬乾燥，一直到整體咖啡豆的含水量一致，才進行脫殼出口，是最新式的乾式水洗處理，也就是保留住0-10%左右的咖啡果肉與黏膜，透過些許的發酵，而後再有長達25天的自然乾燥，凸顯了哥斯大黎加微型處理廠的細緻工法與風土條件，不多不少的發酵程度讓咖啡的清澈度與複雜度獲得絕佳的平衡。 脫殼出口，是最新式的乾式水洗處理，也就是保留住0-10%左右的咖啡果肉與黏膜，透過些許的發酵，而後再有長達25天的自然乾燥，凸顯了哥斯大黎加微型處理廠的細緻工法與風土條件，不多不少的發酵程度讓咖啡的清澈度與複雜度獲得絕佳的平衡。
