強烈花香. 白花. 柑橘. 佛手柑. 焦糖蔗香.
White Floral. Bergamot. Caramel.

About this coffee :

黃卡杜艾是波旁一個單基因的變種，於 1937 年在巴西被人們發現，產能與抗病力均比波旁佳，且樹株較矮，方便採收。 此區為哥斯達黎加水果種植最密集的區域，莊園主以種植百香果為主，咖啡數量則較少，所以咖啡豆受到了良好的栽培與照顧，且只摘採成熟的紅櫻桃果實。

哥斯達黎加卡內特（Costa Rica Canet）以其音樂家系列而聞名，其咖啡以著名的古典作曲家的名字命名。每個音樂都有其個別鮮名果味的特徵。

在收穫之日，會將咖啡櫻桃浮起並在非洲的床上晾乾至少三天，然後在找到最佳時間之後，將櫻桃的皮去除，保留粘液，然後將櫻桃拿去曬乾。

這個曬乾的過程必須緩慢以確保咖啡櫻桃的每一個表面都經過發酵處理，卻不要太慢，否則可能會使咖啡過分發酵。在曬乾的過程中，必須快速翻轉櫻桃，以確保均勻發酵。

沖泡出來的咖啡整體上充滿了豐富的口味和變化，同時充滿了油脂，卻又不失其乾淨的口感。咖啡的甜度極佳！從莓果到柑橘酸度的酸性變化在不同的水平上提供了豐富而多樣的體驗。農場裡這獨特的處理方法以莫扎特，巴赫和貝多芬等著名音樂家來命名。

經過這種處理的咖啡舒緩，有花香。精緻的白色花香與清新的佛手柑和焦糖甜味相得益彰。是下午時分來一杯咖啡的不錯選擇。

Costa Rica Canet is well-known for its musician series with coffees named after famous classical composers. Each has a fruity profile and distinct character as the music itself.

On the day of harvesting, the coffee cherries are floated and sent to dry on African beds for at least three days, then after finding an optimal time, the skin of the cherries is removed, the mucilage is retained, and the cherries will be sent for drying.

There must be slowly dried to ensure the surface of the coffee has the fermentation processing, but not too slow that might risk the coffee to overferment. During the drying process, the cherries must be turned over and over at a fast frequency to allow for even dry.

The overall texture offers rich tastes and changes and saturated with oils while retaining a clean taste. The sweetness of the coffee is excellent! The acidic changes from berry to citrus acidity provide a rich and varied experience at different levels. The unique processes in the farm are named after the famous musicians like Mozart, J.S. Bach and Beethoven.

This washed coffee is soothing with pronouncing floral blossom. Delicate white floral qualities pair with refreshing bergamot & caramel sweetness. A nice pick for the evening cuppa. 

Brewing Recipe :