Category: 商品
| 產地： | 西部山谷，哥斯大黎加 |
| 烘焙度： | 濾掛 |
| 生產者： | Alejo Castro Kahle |
| 海拔： | 1550 公尺 |
| 品種： | H3 |
| 處理法： | 厭氧 |
著名的火山阿祖爾莊園（Volcan Azul）位於哥斯大黎加，生產者Alejo引入了現代發酵方法，以實現非凡的風味。我們首次推出H3品種，這是衣索比亞原生種與卡圖拉（Caturra）的雜交品種。在這批「溫控厭氧」處理中，H3咖啡櫻桃在發酵過程中暴露於較高溫度。結果呈現出獨特奔放的風味，充滿藍莓與無花果的甜感。
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.
