Category: 咖啡
Aquiares莊園坐落於哥斯大黎加隱藏的咖啡產區圖里亞爾瓦火山的肥沃山坡上。這批咖啡結合了H17（一種現代阿拉比卡雜交品種）與厭氧日曬處理法，打造出以水果風味、甜感和結構為特色的杯中體驗。
整顆櫻桃先經浮選、清洗，並在不鏽鋼槽中進行發酵，槽體配備單向排氣閥。在厭氧環境中經過24小時後，櫻桃再次清洗，接著先在陶瓷曬場上乾燥，最後在太陽能乾燥機中的多層架上完成乾燥。這是一個精確的製程，以產出更具表現力的手沖咖啡。
Cracked the bag open and the aroma alone told me this anaerobic natural was something special—deep, fruity, almost wine-like. Brewed it in my pour-over and got a rich, syrupy cup that lasted through every sip. The volcanic soil really comes through in that H17 hybrid's complexity.
This bag’s from the Turrialba slopes and the H17 hybrid really holds its own—the anaerobic natural processing gives it a deep, almost fruity finish that I keep coming back to. I’ve brewed it as a pour-over and it’s been smooth every single time.
The anaerobic natural process really shines through—that volcanic terroir gives it a depth I haven't found in other Costa Rican beans. Ground it this morning and the cup was smooth, with a lingering sweetness that kept me going back for more. Definitely my new weekend ritual.
