FORMULA Coffee Roaster
Colombia Nariño
哥倫比亞 娜玲瓏
Finca El Paseo
漫步莊園

概述: El Paseo 莊園位於哥倫比亞的納里尼奧(娜玲瓏)，由具有農業工程學背景的第二代咖啡生產商Huber Castillo經營，位於5公頃土地上，種植了包括Caturra和Castillo在內的幾種哥倫比亞品種。 通過時間和溫度控制的發酵罐和乾燥架，Huber取得了優異的結果。

洗滌後，測量咖啡櫻桃的pH值和白利糖度(°Bx)，以決定正確的厭氧發酵時間。 厭氧發酵後，將櫻桃製成漿，並移至盛滿水的大桶中進行約60小時的厭氧發酵。

加入細菌培養物以產生乳酸，然後將製漿的咖啡發酵約60小時。 最後，咖啡在溫度控制的乾燥床上進行乾燥。

產區: 納里尼奧(娜玲瓏)

風味特色: 檸檬愛玉/水蜜桃/綠茶

海拔高度: 1900m

品種: 各種哥倫比亞豆，包括Caturra和Castillo

處理法: 乳酸水洗處理

烘焙度: 淺焙

General Description: Located in Nariño, Colombia, and run by Huber Castillo, a second generation coffee producer with a background in agronomic engineering, El Paseo farm is situated on 5 hectares of land planted with several Colombian varietals, including Caturra, and Castillo.

Huber has achieved superior results through time and temperature-controlled fermentation tanks and drying racks. After washing, the cherries are measured for pH and degrees Brix(°Bx) to determine the right anaerobic fermentation time.

After anaerobic fermentation the cherries are then pulped and moved to water-filled vats for about 60 hrs of aerobic fermentation. Bacteria cultures are added to produce lactic acid, and the pulped coffee is fermented for another 60 hours. Finally, the coffee is dried in the temperature controlled drying beds.

Region: San Jose, Nariño

Characteristics: Lemon Aiyu Jelly, Peach, Green Tea

Altitude: 1900m


Bean Type:  Colombia varietal beans, including Caturra and Castillo


Processing:  Lactic Fermentation / Washed

Roasting Level: Light roast