Category: 咖啡
生長於薩拉多布蘭科的高海拔地區，這批帕卡馬拉批次來自里戈·庫埃亞爾，一位採用原生遮蔭、人工挑選和細心發酵的生產者。它反映了該地區的價值觀：家族經營的生產、傳統方法，以及對杯測品質的明確關注。
採收後，櫻桃在去果皮前經過控制氧化。接著，咖啡在密封槽中進行厭氧發酵，保留部分果膠，增添深度和醇厚度。它經過輕度水洗，然後在離地曬床上乾燥最多20天。結果：一款結構分明、表現力強的蜜處理咖啡，帶有清澈感和甜味。
First pour and I already noticed the difference — the selective picking and careful fermentation come through as a clean, bright cup without any of the muddiness you get from lower-grade beans. This Pacamara from Saladoblanco is easily the most balanced coffee I've had this month.
The high-altitude Pacamara really shines here—you can taste the care in the selective picking, with a clean, sweet cup that stays balanced even as it cools. It's become my weekend ritual, and I'm already planning to reorder.
I brewed this as a pour-over and the sweetness really came through, which isn't always the case with high-altitude beans. You can tell the selective picking and slow fermentation make a difference, it's a clean, delicate cup without any harsh edges. Going straight on my reorder list.
