#25 坦桑尼亞 乞力馬扎羅 AA
$88 – $319 — or subscribe and save 15%
Roast Levels
淺焙 紅葡萄酸度, 淡巧克力味
烘焙者之選 奶油狀的, 紅酒酸度, 牛奶巧克力
黑烘焙 苦巧克力, 奶油狀的
坦桑尼亞 乞力馬扎羅 AA
這個咖啡在烘焙範圍是很奇妙的, 由開心的果味到花味淺焙到有趣的奶油黑巧克力及紅酒。
- SL28, SL7
- 全水洗
- 1050 - 1400米
烘焙程度
淺度烘焙
亮紅葡萄酸度及淡巧克力甜度。 一點點花香在收尾。
烘焙師之選
奶油狀的, 滑的, 有甜紅酒般酸度及牛奶巧克力結尾的身體。
深度烘焙
在黑烘焙下, 當苦甜味巧克力味以奶油狀完整身體表露出來時, 易分辨的葡萄酸度轉為黑葡萄皮酸。
紅酒在你的咖啡杯 – 乞力馬扎羅山
由坦桑尼亞來的咖啡是種在肯亞邊境, 就在神聖的乞力馬扎羅山的另一邊。 你會不生氣去認為坦桑尼亞咖啡味道會像肯亞, 但你可能錯了。 當有2者皆有的明顯可分辨味道時, 坦桑尼亞咖啡神奇地有低很多的酸度及甜味。
在種植這些咖啡的高海拔提供了乞力馬扎羅山咖啡豆豐滿的身體及高等級的天然糖份。 那些糖, 當烘焙後, 轉為深巧克力味道。 這令乞力馬扎羅山咖啡在烘焙時非常彈性。 淺焙會增加明顯酸度及果度。 當烘焙得更黑, 糖會焦糖化及酸會蒸發, 產生完全不同的像黑巧克力咖啡及紅酒般的酸度。
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.
