#19 瓜地馬拉安地瓜
$88 – $319 — or subscribe and save 15%
Roast Levels
淺烘焙: 檸檬皮、乾莓果、焦糖
中烘焙: 焦糖、堅果和黑巧克力
深烘焙: 堅果、黑巧克力、雪茄煙
瓜地馬拉安地瓜
咖啡風味圖譜
堅果黑朱古力和焦糖，隱隱地帶點煙草味道。
- 安地瓜，瓜地馬拉
- 全水洗
- 海拔 1,400 - 1,800米
烘焙程度
淺度烘焙
乾莓果的活潑、甜美的酸味。 冷卻至室溫時更強。 低醇厚度，帶甜的焦糖餘韻。
烘焙師之選
堅果和黑朱古力味主導着，整杯都非常順滑、低醇厚感的沖泡咖啡. 當咖啡放涼時，檸餘韻帶有淡淡檸檬味。
深度烘焙
非常滑，中度至輕盈口感。 獨特的雪茄煙味與濃郁的黑巧克力和烤堅果的餘味相結合。
安提瓜靜靜地坐落在危地馬拉南部海岸三座火山之間的山谷中。 長期以來，這裡不僅在危地馬拉，而且在整個南美洲都被認為是頂級咖啡產區之一。 他們製作優質咖啡的秘訣在於風土。
然被三座火山包圍聽起來像是一場災難等待發生，但這些山脈確實是溫和的巨人。 三重奏保護山谷免受惡劣天氣的影響，使田地保持在 18 至 21°C 的穩定溫度。 它們被困在雨雲中，但其位置卻使充足的陽光灑入山丘。 土壤是豐富的火山類型 (duh) 幾乎不可能種植任何東西，只能種植高檔豆類。
結果是一種具有南美咖啡獨特風味的咖啡。 大多數南美豆子都帶有堅果味，但這些豆子更複雜，在輕度烘烤時顯示出甜莓果和罕見的柑橘味。 提高烘烤等級會降低酸度，但檸檬皮仍能在鼻子中顯現，隨後是煙斗的香氣。 當你到達深烘焙時，甜美的雪茄煙味占主導地位，堅果味蒸發並變成黑巧克力。
帕卡亞火山，安提瓜島，危地馬拉
不飛濺
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
