檸檬皮、水蜜桃軟糖、佛手柑、雞蛋花、伯爵紅茶、柚子、雞蛋花
Lemon Zest, Peach Fudge, Bergamot, Frangipani, Earl Grey, Grapefruit, frangipani

About this coffee :

乾香為檸檬皮、水蜜桃軟糖、佛手柑、雞蛋花與伯爵紅茶香氣。入口為甜蜜飽滿的水蜜桃汁、水蜜桃紅茶，隨後浮出檸檬皮、柚子、佛手柑與雞蛋花香，餘韻帶有伯爵茶香，水蜜桃與甜美花香交織綿延，線條鮮明且豐富多變。

Twakok 在衣索比亞的原文是 Tafac Kok。Tafac是甜蜜的意思，Kok則是水蜜桃，於杯測時驚豔於它的獨特調性命名特命名為 Twakok，中文譯名為桃可可，恰如其分的說明其酸甜細膩的蜜桃風味。

水洗桃可可是我們在2019年在杯中風味得到靈感而推出的姊妹作，2019年一共推出一個批次。與日曬桃可可相同，水蜜桃、杏桃風味是必須的存在，從乾香、品飲到餘韻，都可以明顯感受到這個指標風味，不同於日曬風味的濃郁調性，水洗桃可可以清新的檸檬、梔子花、佛手柑等等愉悅的水洗衣索比亞調性妝點味譜，襯托甜蜜美好的水蜜桃主調。

Twakok” comes from the words “tafac,” which means “sweet” and “kok,” which means “peach.” Southern Ethiopia coffees like this one are largely produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region。

Whole ripe cherries are hand sorted for unripe and overripe by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. It's then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables

Skin drying the first hours under shade. The parchments are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.

The dry fragrance is lemon peel, peach gum, bergamot, frangipani and earl grey tea. The entrance is sweet and full of peach juice, peach black tea, and then emerges the fragrance of lemon peel, grapefruit, bergamot and plumeria. The aftertaste has the fragrance of Earl Grey tea. The peach and sweet floral fragrance are intertwined and stretched, and the lines are bright and rich and changeable.

Brewing Recipe :