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入口瞬間,就有一陣好似車厘子與熱帶水果般的豐富果汁感湧現,如糖漬蜜桃般溫潤且豐富的甜度,會隨溫度而有變化,亦會慢慢顯現出如薰衣草與覆盆子朱古力般的層次。
咖啡櫻桃在冷藏環境下進行為期 3 天(72 小時)的發酵,讓內部發酵在低溫中緩慢進行。這項技術能幾乎完整保留果膠,激發出咖啡本身豐富的風味,使杯測表現更顯鮮明。
烘焙日:2026年3月6日
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