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尼加拉瓜 米耶瑞詡家族 愉悅莊園 波旁種 日曬放奇高度酒香處理法

尼加拉瓜 米耶瑞詡家族 愉悅莊園 波旁種 日曬放奇高度酒香處理法

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商品描述

Nicaragua Los Placeras Mierisch Funky Natural
Region: Matagalpa, San Ramon
Country:
Nicaragua
Farm:
Los Placeres
Process: Natural
Variety: Bourbon
Altitude: 800-1000 meters

A little bit about this special processing from the Mierisch Family – “Funky Natural”:
The Funky is a process of allowing a certain degree of controlled fermentation.
We pick the cherries at their optimal ripeness and we then immediately transport the intact cherry to the dry mill. At the dry mill, we lay out the cherries as a thick layer on a plastic tarp. We also do not move the coffee as often (usually we move the coffee 3 to 4 times a day). A thicker layer and not moving the coffee as often will allow the initiation of some degree of fermentation. Sometimes we spray some water on the cherries to help boost the fermentation process.
We maintain the coffee covered on the patio between 24 to 36 hours, always monitoring that the cherries do not ferment completely. One way we monitor it is to taste the cherry/mucilage. We aim to never let it taste like vinegar, which will mean over fermentation. Following the controlled fermentation stage, the coffee is spread out as a thin layer and is moved more often. It will sundry on the patio for 8 days, and then an additional 20-30 days on the African beds until it reaches 12% humidity. The coffee is then moved into our well ventilated warehouse and allowed to rest for 30 days before it is milled. After milling, the coffee is allowed to rest for an additional 30 days before exportation.

尼加拉瓜 米耶瑞詡家族 愉悅莊園 波旁種 日曬高度酒香處理法 特殊發酵製程
風味: 磨開為濃郁酒香、黑莓、葡萄乾與巧克力香氣。入口同樣以醇厚酒香、黑莓、百香果與芒果等熟果風味為主調, 中後段啜飲入口帶有酒釀櫻桃強勁的熱帶水果酒、葡萄乾與可可風味緊接著李子及蜂蜜香氣,帶有酒漬櫻桃餘韻,層次變化豐富,風味乾淨且扎實 強勁奔放的日曬酒香作品。




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