山竹。麝香葡萄。普洱茶。
Mangosteen. Muscat. Pu'er Tea.

About this coffee :

克菈菈莊園位於哥倫比亞海拔1500公尺的安地斯山脈上。厭氧日曬先將生豆在水槽清洗後挑出異物及未熟果，再將果實放入密封袋灌入二氧化碳，形成無氧的發酵持續44小時。完成後生豆平鋪在非洲棚架上日曬乾燥20至25天，使其有著特殊的香氣及豐富的層次。這款咖啡將一個大量種植的品種透過發酵提升風味，對我們而言像是一個有趣的範本應用實例。

本次的卡杜拉，挑選的是較少出現在 VWI 的厭氧日曬處理，除了厭氧特有的發酵風味，前段淡雅的山竹香氣及綿延不絕的麝香葡萄，楊桃的酸質深沈但不失清爽，尾巴帶出普洱茶的餘韻，讓這支南美洲的豆子增添了些許東方風味。

Colombia Santa Clara is 1500m above sea level on Cordillera de Los Andes. This special lot had undergone anaerobic fermentation before drying. It was floated to remove debris and unripe fruits before being flushed with CO2 to create an anaerobic environment. it was left to ferment for 44 hours before drying on one layer for 20-25 days.

For us, this is a great opportunity to showcase the potential of using fermentation to enhance the aroma and complexity of a somewhat humble variety.

Brewing Recipe :