Category: 커피
후안 페냐의 이 무산소 자연 발효 커피는 우리가 제한된 산소 발효에서 좋아하는 모든 요소를 충족합니다. 체리를 연상시키는 와인 향과 과일 향이 나는 컵을 기대할 수 있으며, 꿀과 핵과일의 복합적인 마무리가 특징입니다. 라 파파야는 농업 혁신의 빛나는 예가 되었으며, 이 제품은 놓치고 싶지 않은 하나의 제안입니다.
The cherry note is unmistakable right as it cools, and that honey finish lingers just long enough to make the next sip feel exciting. My first anaerobic natural, and the winey complexity is exactly what I hoped for.
The anaerobic fermentation really shows here—I get that winey, almost boozy depth up front and the honey sweetness lingers way past the last sip. Took a moment to dial in my pour-over, but once I hit the right grind, every cup had that complex cherry-tart finish without turning sour.
The cherry note is so bright and jammy it almost tastes like a dessert, but that honey finish keeps it grounded and complex. I brewed it as a pour-over and the winey edge came through exactly as promised. Probably the most interesting bag I’ve had in months.
