瓜地馬拉安地瓜
咖啡風味
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
坐立於三座火山間的山谷中，位於瓜地馬拉南海岸的安地瓜：安地瓜被視爲是南美種植咖啡最佳發展地區之一。
在18~21℃的穩定溫度下，充足陽光和降雨量，可靠的氣候型態，能確保良好品質。
肥沃的火山土成就了咖啡的種植天堂，生產出比其他任何地方更具特殊風味的複合咖啡豆。
烘焙程度
淺度烘焙
當咖啡放涼至室溫時，生動的甜味酸度讓人想起被烤乾的漿果。 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
非常順滑，但其中度至低醇厚感仍保留着特有的甜乾草香味。 濃郁的黑朱克力餘韻帶有烤堅果味。
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.
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