Category: 咖啡
由Jairo Arcila在Finca Santa Mónica生產，這款Pink Bourbon透過72小時厭氧發酵並加入乾燥玫瑰花瓣，凸顯了哥倫比亞咖啡的創新邊緣，增強了該品種天然的花香和甜感。去果皮後，咖啡以蜜處理方式乾燥，造就帶有香水般、茶感的杯測風味，具有卓越的清澈度和明亮感。細膩而沉穩，玫瑰茶在最後一口後仍久久縈繞。
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.
