Category: コーヒー
Jairo Arcila氏がFinca Santa Mónicaで生産したこのPink Bourbonは、72時間の嫌気性発酵と乾燥ローズペタルを経て、コロンビアコーヒーの革新的な一面を引き立て、品種本来の花のような風味と甘みを高めています。パルピング後、ハニープロセスで乾燥させ、香水のような紅茶を思わせる、並外れた透明感と明るさを持つカップに仕上がりました。繊細で落ち着いたRose Teaは、最後の一口まで長く余韻を残します。
I brewed this as a pour-over and the aroma reminded me of walking by a florist—that rose character carries through the cup without turning soapy. The fermentation gives it a juicy, almost wine-like finish that lingers nicely. It's definitely one of the more interesting coffees I've had this year.
The rose note is subtle, not overpowering, which I really appreciate—it comes through as a gentle floral sweetness after the sip. The 72-hour anaerobic fermentation gives it a smooth, almost creamy body that I haven't found in other Colombian beans. This is the first coffee that's made me pause and
That 72-hour anaerobic fermentation with the rose petals really comes through — it's floral and sweet without being perfumey. I've been brewing it in my pour-over and the pink bourbon beans are just incredibly smooth with a nice, delicate finish.
