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VWI by CHADWANG

Honduras El Naranjo 宏都拉斯 橘子莊園

蒔蘿與雪松、橙香巧克力尾韻、芭樂酸質、滑順體酯
Dill & Cadar, Orangette au Chocolat aftertaste, Guava acidity, Smooth body.

Variety 卡杜艾
Catuai
Processing Natural
Region 莫拉桑
FMO
Producer La Venus
Altitude 1500-1700masl
Roast Level Light Roast

About this coffee :

源自宏都拉斯小農莊園的卡杜艾,園內所生產的咖啡品種只有波旁跟卡杜艾。莊園測試過多種處理法後,發現傳統的日曬處理最能把咖啡甜感表現完全。

此款卡杜艾從研磨到沖煮所散發的香氣,帶有雨後大地的青草香甜,風味上酸甜巧妙融入。除了巧克力果汁甜感,輕柔果酸在入口後冉冉出沒,低調且優雅。靜心品嚐時,有種深夜獨自飲酒的浪漫,醉人的滋味,讓人上癮。

手中飲品的溫度變化,影響著風味表現。隨著季節轉換,卡杜艾的好滋味不論冰熱都讓人驚喜。帶有橙香巧克力的尾韻,配上微果酸,品嚐後回甘順口。

Originating from the small farm estate of Catuai in Honduras, the only coffee varieties produced in the garden are Bourbon and Catuai. After testing a variety of treatments, the estate found that the traditional sun-drying treatment can best express the sweetness of the coffee.

The aroma of this Catuai from grinding to brewing, with the sweetness of the grass after the rain, the taste is subtly blended with bright sweetness. In addition to the sweetness of chocolate juice, the soft fruit acid slowly appears after the entrance, low-key and elegant. When you taste it quietly, there is a romantic and intoxicating taste of drinking alone late at night, which is addictive.

The temperature change of the beverage in hand affects the flavour performance. As the seasons change, Catuai's good taste is always pleasant, hot or cold. It has an orange-flavoured chocolate finish and is accompanied by a slightly fruity acid, which makes it a sweet and smooth aftertaste.

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 85ºc
Brew time 1.30-1.40 minutes
Roast Date 26th of April 四月二十六號

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