印尼,蘇拉威西島
愛它或恨它,印度尼西亞人對咖啡有一種非常獨特的體會。 這個蘇拉威西咖啡也不例外,其特有的印尼香料風味明亮而清晰。
- 鐵皮卡,卡蒂姆
- 印尼濕刨處理法(Giling Basah)
- 海拔 1100 - 1800米
烘焙程度
淺度烘焙
非常乾淨、帶有甜感且有清新的莓果和香料味。
烘焙師之選
非常柔滑和豐富,巧克力是主調,並帶有肉桂/小荳蔻的餘韻。
深度烘焙
黑巧克力的甜味主導了整杯咖啡,餘韻帶有香料味。
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.