【標準運送】出貨時間:星期一 (4/7)
【週三郵政特惠】出貨時間:星期三 (6/7)

【冷萃取推廣】可享高達$80優惠

購買本品可賺取 118 P! 分

哥倫比亞 Finca Villarazo 白葡萄酒發酵日曬

地區: Quindio, Andean, Colombia
豆種: Tabi
處理法:白葡萄酒發酵日曬
風味:雲呢拿、提子、奇異果
咖啡豆簡介/烘焙方向:一款微批次(micro-lot)的特殊處理,精準地置豆於乾燥厭氧環境發酵 30 小時,再在高架床上作乾燥後再二次自然發酵,最後一輪乾燥會將水份控制到10.5% 。豆種是bourbon + typica的新品種 Tabi。中淺焙做,入口果香優秀,只帶平易近人的果酸。

出貨時間:星期一

$118100g/包

現貨

 

About the Processing

This micro-lot of Tabi beans comes from Jairo’s Finca Villarazo, in the Quindio region. They undergo a special type of processing invented by Jairo, called White Wine Extended Fermentation (WWEF) The beans are exposed to dry anaerobic fermentation for 30 hours, dried on raised beds, naturally fermented again, before undergoing one last round of drying until they reach exactly 10.5% moisture.

Tabi is a new varietal developed by “Federacion Nacional de Cafeteros”. This unique varietal is a cross between Timor hybrid, Bourbon and Typica. The word Tabi means good in the Guambiano dialect.

The result is a medium, juicy cup with distinct notes of berries, vanilla, cola and kiwi.

About Jairo Arcila

Jairo Arcila is a third generation coffee grower in Quindio, Colombia. Married to Luz Helena Salazar they had two children together: Carlos and Felipe Arcila, the co-founders of Cofinet. Jairo’s first job was at Colombia’s second-largest exporter as their Mill Manager. And continued to work there for over 40 years until his retirement in 2019.

Jairo bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee while also working full time for the local exporter. Using his savings Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires.

 

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【新功能推廣】第一位分享啡友,可穫 300P!分 回饋

建議內容:注水方式筆記、成功萃取風味、磨豆器材、上載乾粉圖

    請建議粉水比及水溫,謝謝。
  1. Q 請建議粉水比及水溫,謝謝。
    A

    1:14-15; 90-92度之間。

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