Category: コーヒー
品質への細部にわたるこだわりで知られるTuke Yuteは、チェリーフローテーション、嫌気性発酵、日陰乾燥といった高度な技術を採用しています。彼の専門知識と革新への取り組みは、ケラモのユニークなテロワールを反映した卓越したコーヒーを生み出しています。パイナップルと青リンゴのノート、そして白茶の柔らかなタンニンを感じられます。
The anaerobic fermentation really comes through in the cup—it’s fruity and vibrant but still clean, and the shade drying clearly preserves those delicate honey notes. I’ve brewed it both as a pour-over and in my French press, and it’s consistently one of the most interesting coffees I’ve had this mo
The cherry flotation step must make a difference—this cup is impossibly clean, with the honey processing adding a subtle sweetness that lingers nicely. I brewed a pour-over this morning and it was the smoothest Ethiopian I've had in months.
The anaerobic fermentation really shows through — the cup has this deep, honeyed sweetness that lingers long after the last sip. Shade drying must be doing something right too, because the beans came out impossibly clean and uniform. I’ve already ordered another bag.
