澳門烘焙 Macau coffee roaster | 香港專享: 購物滿400g咖啡豆免郵, 2月2日已截單, 物流休息, 將於2月14日陸續發貨^_^

Myanmar Aromatic Cooperative Estate Anaerobic Natural

Myanmar Aromatic Cooperative Estate Anaerobic Natural

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Myanmar Aromatic Cooperative Estate Anaerobic Natural

 緬甸 阿洛莫合作社 厭氧日曬

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烘焙度 / 中烘焙 突出咖啡甜度及焦糖香氣,初接觸手沖人群亦易於沖煮,中烘焙單品豆也可用於製作富酸質的濃縮咖啡

風味 / 李子,檸檬草,順滑

酸度 / ●  ○ ○

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地域 / South Shan State

品種 / Catimor, Catuai, Cuturra, Bourbon

處理法 / 日麗處理

The producer cooperative responsible for this Anaerobic Natural lot are trying to add to the country’s rich tradition by diversifying the coop's processing methods. This innovative lot applies anaerobic natural processing for a boozy, fruity cup profile.

With this Anaerobic Natural lot, coffee is first floated and separated by density before being laid on raised beds where workers remove underripes, overripes and damaged cherry. Then, ripe cherry is collected again and sealed in airtight, 20kg plastic bags that are stored in a cool, dry location (with temperatures between 18 and 22 degrees Celsius) for 7 days.

After 7 days, cherry is again laid on raised beds to dry. The beds are located in domes that protect the coffee from rain or harsh sunlight. The parchment will dry here for around 20 to 23 days, or until it reaches approximately 12% moisture content. When dry, the coffee is milled and sorted by hand.