綠葡萄、糖漬鳳梨、紅蘋果、杏桃
Green Grape. Candied Pineapple. Red Apple. Apricot.

About this coffee :

咖啡在採收完成後，先在莊園進行人工挑選後送往處理廠進行後製。首先，用大量的水沖洗果實上的異物，同時進行浮豆剔除。接著把咖啡果實曝曬在太陽底下2天，讓果實內的水活性降低。接著移至環境溫度較低的陰影下把果實堆疊至約5-7公分，並且維持約每3小時翻攪一次。最後乾燥約10天後，再放到機械式乾燥機內，維持恆溫的慢速乾燥約5天。

因為特殊的處理方式，使這支豆子的果香明顯，紅蘋果的香氣在嚥下後充滿於口腔中，果汁般體酯清爽中仍帶有一定份量，且甜感明顯。

After the coffee is harvested, it is manually selected on the farm and sent to the processing plant for processing. First of all, use a lot of water to rinse the foreign matter on the fruit and remove the floating beans at the same time. Then, the coffee fruit was exposed to the sun for 2 days to reduce the water activity in the fruit.

Next, the beans move to the shade of lower ambient temperature and stack the fruits to about 5-7 cm, and keep raking every 3 hours. After drying for about 10 days, put it in a mechanical dryer and dry at a constant temperature for about 5 days at a slow speed.

Because of the special processing method, the fruity aroma of this bean is obvious. The aroma of red apple fills the mouth after swallowing. The juice-like body ester still has a certain amount of refreshing and the sweetness is obvious.

Brewing Recipe :