Category: 咖啡
來自哥倫比亞一系列果香爆發的咖啡中的又一力作，但這次是瑞士水處理法的低因咖啡！在哥倫比亞，接種發酵和共發酵的技術迅速流行起來，而Forest Coffee以這款哈密瓜共發酵咖啡引領潮流。帶有獨特的糖果般甜味，卻沒有發酵水果的怪味，這款微批次咖啡非常適合那些對這種後處理新趨勢感到好奇，但又不想攝取咖啡因的人。
The co-fermentation really comes through—it’s like a berry bomb in a cup, but without the caffeine jitters. I’ve been brewing it as a late-afternoon pour-over and it holds that fruity sweetness even as it cools.
I tried the Swiss-Water process expecting a mellow cup, but the fruit-forward kick from those co-fermentations genuinely threw me—it's wild and juicy. For a decaf, the body is surprisingly hefty and the finish lingers sweet without any of that "washed-out" decaf flatness.
Honestly shocked this is decaf — the co-ferment fruitiness is so bold I double-checked I'd grabbed the right bag. Swiss-water process keeps it smooth, though I do wish the body was a touch heavier for my morning pour-over.
