Category: 商品
| 原産地: | コスタリカ、ウェストバレー |
| 焙煎度： | フィルター |
| 生産者: | アレホ・カストロ・カーレ |
| 標高: | 1550メートル |
| 品種: | H3 |
| プロセス: | 嫌気性発酵 |
コスタリカの名高いボルカン・アスール農園で、生産者のアレホ氏は、驚くべき風味プロファイルを生み出すために、現代的な発酵方法を取り入れています。今回初めて、エチオピアのヘリテージ種とカトゥーラ種の交配種であるH3をご紹介します。この「ウォーム嫌気性発酵」ロットでは、H3のチェリーが発酵中により高い温度にさらされます。その結果、ブルーベリーとイチジクの甘みが詰まった、楽しいほど個性的な風味が生まれました。
The anaerobic process really comes through in the cup—it's got this deep, wine-like sweetness that I haven't found in other Costa Rican filters. At 1550 meters, the acidity is bright but smooth, and it brews cleanly without any bitterness.
Brewed a V60 with this H3 varietal from Volcan Azul and the cup was absurdly sweet and clean for a filter roast. That 1550-meter altitude really shows in the complexity, and the anaerobic fermentation adds a tropical twist without going wild. Easily one of the most memorable bags I've had from Costa
The anaerobic process gives this coffee a surprisingly clean, almost wine-like sweetness that I didn’t expect from a filter roast. I’ve brewed it both as a pour-over and in my drip machine, and it holds its character either way—definitely one of the more interesting bags I’ve had this year.
