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國家 |
瓜地馬拉 | ![]() |
處理法 |
Washed, sun dried. Special preparation | |||||||
莊園 |
茵赫特莊園 |
採收期 |
18Jan/30 Jan/17 Feb - 2012 | ||||||||
產區 |
微微特南果 |
品種 |
Geisha Ethiopia | ||||||||
說明: 我們甜心屋今年鎖定第三批次,也讓我們成功的標得,這是一個相當特別的批次,它是"衣索比亞的藝妓品種 Ethiopia-Geisha",與多數中南美洲所栽種的Geisha品種有著極大的不同,豆型非常的小顆,幾乎成圓型,但它並不是圓豆(pea berry),而是貨真價實的扁豆,我稱它是”小辣椒”,別看它這個小顆,但它的味道,可是相當地猛爆,尤其是它的乾香氣,可真是令人印象深刻,風味是香甜又多汁,口感是細緻又甜蜜,與巴拿馬的Geisha有著極大的不同,在去年這個批次可是摽到了" 70/磅 美元" ,相較於今年"26.5/磅 美元" 划算許多,老饕們可千萬別錯過了ㄜ!!~ 下列是國際評審杯測後的評語:Cuppers stated this coffee had bright (4) intense (4) lemon (2) acidity. Fruit (2), floral (3) intense (5) aroma. A full (3) and consistent (3) body, with lingering aftertaste(5). Caramel (3), complex (4), species (2), floral (4), lemon (3), apricot (3), lemon tea (2) type of flavor. Other words used to describe Geisha Ethiopia: Peach, guava, different, perfumed, honey, eucalyptus, very sweet, rare, delicate, balm, jasmine. In parenthesis, the number of cuppers that used the attribute. Jury members: Eduardo Ambrocio, Carlos Mu�oz, Juan Silvestre, Luis Alvarado, from Anacafe; Jorge De Leon, consultant and Guatemalan Taster Champion 2011, Hector Gonzlez, consultant and World Taster Champion 2010 |
依序為:Pacamara.Typica.Ethiopia Geisha |
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杯測報告 |
分數 |
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乾/溼香氣 | Fragrance/Aroma |
9.00 |
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風味 | Flavor |
9.00 |
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餘韻 | Aftertaste |
8.75 |
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酸質 | Acidity |
8.75 |
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醇厚度 | Body |
8.00 |
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一致性 | Uniformity |
10.00 |
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平衡感 | Balance |
8.75 |
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乾淨度 | Clean Cup |
10.00 |
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甜度等級 | Sweetness |
10.00 |
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綜合考量 | Over all |
8.75 |
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缺點(扣分) |
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Taint瑕疵=2 | * = | ||||||||||
Fault 缺陷=4 | |||||||||||
總分 |
Total Score |
91 |
口感強度/風味走向: |
中等強度 /明亮、強烈的花香、荔枝、水果甜、柔和、細緻。 | ||||
建議烘焙度: |
淺焙 (city~city+) | ||||
售價: |
熟豆: |
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生豆 : | |||||
冰滴: |