咖啡舖子

尼加拉瓜.米耶瑞詡家族.愉悅莊園.100%波旁.日曬
Nicaragua Mierisch Finca Las Placeres Bourbon Natural
□產區:Matagalpa
□生產者:米耶瑞詡家族/愉悅莊園
□海拔:1000M
□品種:波旁
□處理法:日曬
□風味敘述:乾香是酒香,草莓與葡萄.一入口為濃郁的酒香,黑莓,黑醋栗,芒果與葡萄,中段浮現蔓越莓乾與莓果,餘韻是葡萄乾與可可香氣,口感扎實,豐富的水果風味與酒香飽滿鮮明…
□尼加拉瓜米耶瑞詡(Mierisch)家族,從1908年開始栽種咖啡,至今已超過110年歷史,隨著精品咖啡市場結構的改變,消費市場對品質的要求愈來愈高,莊園近一二十年在機器設備,處理場環境,人員訓練方面投入相當的資金和精力,讓家族旗下所屬的莊園及微批次咖啡豆都有一定水準的品質表現.莊園主Dr. Erwin Mierisch是位婦科醫生,同時也是COE的資深評審,經常受邀在各地指導農家咖啡種植與處理技術,目前家族咖啡事業由新一代的Erwin Mierisch、Eleane Mierisch與Steve Mierisch負責實際的管理.
米耶瑞栩家族旗下共管理9個莊園,其中8個莊園分別位於尼加拉瓜San Jose、Limoncillo、Escondida、Milagros、Placeres、Los Altos、Mama Mina、Suspiro,最後一個莊園位於宏都拉斯的Cerro Azul.這款日曬波旁是來自其中位於尼加拉瓜北部 Matagalpa產區,種植面積大約241公頃的愉悅莊園所生產的優質咖啡豆.
   
□LOS PLACERES(http://fincasmierisch.com/cid-tolkien/)
Country: Nicaragua
Municipality: San Ramon
Departamento:Matagalpa
Farm Name:Los Placeres
Farm Manager:Oscar Guadalupe Ramos
Coffee Area:241 manzanas
Protected Area:40 manzanas
Elevation:750-970 meters
Harvest Months:October-January
Diurnal Temperature Cycle:Avg High 25C, Low 17C
Coffee Varieties: Java, Ethiosar, Yellow Pacamara, Red Pacamara, Red Bourbon, Caturra, Red Catuai. 
Processing Type: Washed, Pulped Natural (Honey), and Full Natural. 
Certifications: Rainforest Alliance
(圖文彙整/咖啡舖子Ryan Chien 2019/01/18)

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肯亞.冽里.歐薩亞合作社.加圖吉處理廠.珍珠圓豆
Kenya Nyeri Othaya FCS Gatugi Peaberry
□產區:涅里(Nyeri)
□生產者:歐薩雅合作社/加圖吉處理場
□海拔:1900M
□品種:SL28&SL34
□處理法:肯亞式水洗
□等級:PB
□風味敘述:乾香可感受到葡萄柚,黑莓,橘汁,萊姆.入口則是小紅莓,檸檬皮,蔓越莓,黑莓香氣,梅子綠茶酸甜感,多汁明亮…
□歐薩亞農民合作社(Othaya FCS)成立於1956年,是肯亞極具規模的咖啡農民合作組織,旗下會員人數超過14000人,並擁有19座咖啡處理廠,本款珍珠圓豆是來自其中的加圖吉(Gatugi)處理場.
(圖文彙整/咖啡舖子Ryan Chien 2019/01/16)
(圖片摘自:https://www.sweetmarias.com/kenya-nyeri-gatugi-peaberry.html)

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瓜地馬拉.阿提特蘭.藍湖背影
Guatemala Atitlan Blue Lake SHB EP
□產區:阿提特蘭Atitlan
□生產者:區域小農
□海拔:1500 - 1800m
□品種:Bourbon, Caturra, Typica
□處理法:水洗
□等級:SHB
□風味敘述:奶油,甘蔗,巧克力,檸檬…
□阿提特蘭產區是瓜地馬拉重要且知名的火山咖啡產區之一,周圍環繞著三座火山（阿提特蘭火山Volcán Atitlán、聖佩德羅火山Volcán San Pedro、托利曼火山Volcán Tolimán）.阿提特蘭產區土壤當中含有最適合咖啡種植的有機物質,這得天獨厚的條件使得該產區的咖啡有著迷人的香濃氣味,且百分之九十的咖啡沿著陡峭的斜坡栽種,一直延伸至瓜地馬拉最知名的Atitlán阿提特蘭湖.( Atitlán意指「水的地方」.Atitlán湖隱藏在瓜地馬拉西南部群山中,有人說景色宛若仙境,距離首都瓜地馬拉市144公里,車程大約2.5小時,為瓜國最重要的觀光地區之一,也被譽為全世界最美的湖泊之一.該湖海拔高度1562公尺,長度18公里,寬度13公里,水深341公尺,總面積130平方公里,由Tolimán，Atitlán，San Pedro等三座火山所環繞…)
□Of Guatemala’s five volcanic coffee regions, Atitlán’s soil is the richest in organic matter. Ninety percent of Traditional Atitlán is cultivated along the slopes of the dramatic volcanoes that dominate the shores of Lake Atitlán, the largest and most famous of Guatemala’s many crater lakes. The daily winds (called Xocomil) that stir the cold lake water are an important influence on the microclimate.
The culture’s highly developed artisan tradition is reflected in the small producer’s skilled cultivation and processing. Although some take their coffee to nearby farms for milling, many belong to cooperatives with their own mill, or process their harvest at home.
(圖文彙整/咖啡舖子Ryan Chien 2019/01/03)

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瓜地馬拉.薇薇特南果.藍河莊園.水洗
Guatemala Huehuetenango Rio Azul Washed
□產區:薇薇特南果Huehuetenango
□生產者:藍河莊園Rio Azul
□海拔:1500~1800
□品種: Bourbon,Caturra,Catuai
□處理法:水洗
□風味敘述:焦糖腰果混合些許柑橘,甜橙,酸質細緻勻稱,乳脂感豐厚,清晰的巧克力餘韻,甜美悠長…

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瓜地馬拉.阿卡特南果.聖塔費麗莎莊園.蜜處理
Guatemala Acatenango Santa Felisa Red Bourbon Honey
□產區:阿卡特南果(Acatenango)
□生產者:聖塔費麗莎(Santa Felisa)莊園
□海拔:1550~1920M
□品種:紅波旁
□處理法:蜜處理
□風味敘述:烤堅果香氣,夾帶著柑橘調性清新香氣,太妃糖,榛果,可可尾韻,甜度高,整體風味乾淨…
 
□超過百年歷史的聖塔費麗莎莊園,由Trinidad E. Cruz於1904年在阿卡特南果產區創立,克魯茲家族也進入第4代了,目前莊園的經營者為Anabella and Antonio Meneses.阿卡特南果產區西側為阿提蘭產區(Atilan),東側則緊鄰知名的安提瓜產區(Antigua),鄰近區域有兩座火山,分別為阿卡特南果火山(Volcan Acatenango)及火之火山(Volcan de Fuego),聖塔費麗莎莊園的自有處理廠海拔約1550公尺,咖啡種植區域的海拔大約在1920m左右.該區域不管是氣候,土壤或海拔等等條件,就咖啡莊園而言都是最優秀最頂級的.
根據知名生豆貿易商Pebble Coffee的資料顯示,這些年來,聖塔費麗莎莊園除了不斷引進新品種栽植外,在後製處理法方面也有獨樹一格的發展.例如只選用糖度含量21 (Brix 21)的成熟櫻桃,並發展水洗,蜜處理,日曬及中美洲少見的肯亞式72小時發酵水洗處理法,廣為咖啡界所津津樂道.(肯亞式72小時發酵水洗處理法,是發源於肯亞,採取發酵後洗淨的循環重複處理法.採收當日後製,篩選最優質的櫻桃進行去皮,發酵,發酵時間為24小時, 24小時後使用乾淨的河水洗淨.接著,再次以乾淨河水發酵24小時,再洗淨,經過重複3次循環,整個過程72小時,因此稱為『肯亞式72小時發酵水洗處理法』,簡稱K72.)
聖塔費麗莎莊園除了採取友善環境的栽種概念進行園區管理之外,也非常重視與當地社區的平衡發展,莊園絕不使用童工,莊園內還設有一所小學,特別對在莊園內工作的夥伴提供子女從小到高中的教育補助,也參與例如提供兒童餐飲、教育、醫療的Las Nubes Daycares公益計畫.
2011開始,現任經營者安東尼(Antonio Meneses)決定辦理莊園優質微批次獨立競標模式(如同巴拿馬的翡翠莊園的作法),這模式在目前全球咖啡產業界仍僅有少數品質優良的莊園所採用的銷售模式.
 
Since Mr.Trinidad E. Cruz established Santa Felisa in 1904, we have come a long path keeping original funding values of integrity, quality, loyalty and justice. We are now the fourth generation of coffee growers administering and operating the farm: Anabella and Antonio Meneses. These values have led us through the always-changing trends of the market.
Together, we have created a concept of precise agriculture. Farming for us has a natural tune. We analyze every day’s work under the laws of nature and the needs of the community. We are not just coffee producers. We are specialty coffee growers.
聖塔費麗莎莊園網址: http://www.santafelisacoffee.com/
(圖文彙整/咖啡舖子Ryan Chien 2018/12/03)

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巴拿馬.聖塔克拉拉.聖特蕾莎莊園.蜜處理.
Panama Santa Clara FST Finca Santa Teresa Caturra/Catuai Honey
□產區: Santa Clara, Chiriqui Province
□生產者:聖特蕾莎莊園
□海拔:1500~1800M
□品種: Caturra/Catuai
□處理法:蜜處理
□等級:SHB
□風味敘述:入口可感受到橘皮,萊姆,柳橙,香草香氣,夾帶著奶茶風味,榛果尾韻,整體口感飽滿,甜感佳…
□聖特蕾莎莊園(Finca Santa Teresa;FST),Best of Panama的常勝軍,位於巴拿馬和哥斯大黎加邊界的聖塔克拉拉(Santa Clara)產區較高海拔的位置,擁有豐富的深色火山土壤,並同時接受太平洋和大西洋的氣候滋潤,這些獨特優勢造就了莊園每年生產出優質咖啡.
莊園擁有100公頃面積,其中保留大約25公頃原始森林作為動植物棲息處,採用友善環境的概念經營,生產過程產生相關的廢料會被回收做為肥料或燃料,水源則取自當地溪流.
聖特蕾莎莊園擁有全職員工20名,採收期間則會增加到100名,勞工相關權益完全符合巴拿馬國家的法規,此外,聖特蕾莎莊園為所有員工提供免費膳食,醫療,住宿…等,莊園內也設置一所員工子女的學校,師資來源則聘用與非政府組織所合作的合格教師.
THE FARM
Finca Santa Teresa is a boutique coffee farm and mill located high in the cloud forest of Panama. FST sits close to the border with Costa Rica and Panama’s highest peak, the Volcan Baru. Adjacent is La Amistad National Park, a UNESCO World Heritage Site.
FST produces coffees of singular quality. The key to this is terroir – rich volcanic soils, high altitude, weather systems driven by the Pacific and Atlantic and a series of ridges and valleys. The result is coffee redolent of honeysuckle, lychee and strawberries.
COFFEE
The coffee produced by FST is the antithesis of monolithic simplicity.
Between November and February, coffee is picked from the 20 different lots on the farm. Soon after picking, the coffee is processed using one of three main processing methods – washed, honey or natural. Depending on the method, this can see the coffee drying on raised beds (known as Camas Africanas) for up to a month.
(圖文彙整/咖啡舖子Ryan Chien 2018/12/03)

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咖啡樣品豆的烘焙指南
一直以來,市場上不斷的有業者(無論專業或業餘)都過度的強調杯測,討論杯測,甚至”賣”杯測.無意批判,否則必定惹人厭,絕對討人嫌.但還是會想說…,”杯測”其實不是小規模咖啡業者,更不是消費者需要去碰的”絕技”,『杯測』是整個咖啡產業發展過程中,大型咖啡公司的『尋豆師』或『國際採購人員』在產地”挑貨”,為了不踩到地雷,必須在很短的時間,用很方便的方式檢視咖啡生豆中是否帶著令人不愉悅的瑕疵風味,並判斷每一批次的生豆品質,用來作為採購數量的參考依據而發展出來的"絕技",一般而言,每一家大型咖啡生豆公司國際採購人員都必須身懷此絕技,因為這關係到下單採購後的市場反應以及公司的利潤…

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剛看到一篇有關咖啡杯與風味之間關係的文章…
是一篇”廠商贊助”的文章,所以似乎有些”置入性”的因素在裡面,但還是有些有趣的內容值得我們參考…
原文網址如下:
https://www.perfectdailygrind.com/2018/11/how-your-coffee-cup-makes-your-coffee-taste-better-or-worse/?utm_source=PDG+Subscribers&utm_campaign=661814d295-Jan_3_2017_COPY_01&utm_medium=email&utm_term=0_fc88ec65fb-661814d295-233367489
摘要部分內容如下:

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哥倫比亞.考卡省.波帕揚小農特選
Colombia Cauca Popayan Supremo
產區:Cauca.Popayan
海拔:1500-1800 meters
品種: Castillo, Colombia, Caturra
採收期:April-December
處理法:Fully Washed, Sundried
風味敘述:莓果,焦糖,水果糖,巧克力,杏仁,圓潤口感…
The city of Popayan is the capital of the state of Cauca, lying on the southern portion of Colombia. The surrounding coffee region is on the plateau where the Andes mountain range reaches southern Colombia from Ecuador. The Andes from there on breaks into the 3 separate mountain ranges (cordilleras) that cross the country from south to north. The Cauca and Popayan plateau is at an average of 1600 meters above sea level, and includes neighboring Purace volcano which has over time produced a rich volcanic soil.
Coffee farms in the region are mostly of less than 5 hectares, and there are also several indigenous population groups growing coffee since several decades. There are two rainy seasons which produce a main crop and a mid crop, guaranteeing fresh coffee all year round. The main crop is between April and December and the somewhat smaller mid crop is between Dec and January. All cherries are handpicked and then pulped and washed in the farms. The dry parchment is then sold to a dry mill who arranges selection and export.
The cup resulting from the soil conditions, altitude and washed processing has a very good aroma, medium acidity, medium body, which combine to present a pleasant, sweet, chocolate aftertaste.
(圖文彙整/咖啡舖子 Ryan Chien 2015/10/27)

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厄瓜多.欽博拉索省.露格瑪帕達莊園
Ecuador Chimborazo Finca Lugmapata
□2018 厄瓜多金盃冠軍莊園
□產區:中部產區. 欽博拉索省(Chimborazo)
□生產者:露格瑪帕達莊園(Finca Lugmapata Enrique Merino)
□海拔:1700M
□品種: Sarchimor(Villa Sarchi與Timor的混種)
□處理法:水洗
□等級:SHB
□風味敘述:紅肉李,酸質活潑,棉花糖香甜,奶油,蜂蜜混合香料尾韻…
□咖啡,可可和香蕉為厄瓜多三大傳統農作物,是多數農民主要收入的來源,也為國家帶來穩定的外匯.厄瓜多咖啡種植面積達305000公頃,其中阿拉比卡（Arabigo）佔68%,羅布斯塔（Robusta）佔32%.厄瓜多咖啡種植仍是以小農為主,種植面積普遍不大,約80%咖啡農種植面積低於5公頃,13%介於5到10公頃之間,種植面積超過10公頃以上的只佔7%.特別值得一提的是,在全國約三十萬公頃種植面積中,有百分之二十的咖啡園土地為非法佔用…
此批次露格瑪帕達莊園(Finca Lugmapata)為Enrique Merino家族所有,種植咖啡已超過100年,從目前莊園主的祖父開始種植,傳到第二代時,切割分配繼承,只有現任莊園主Enrique的爸爸沒有把土地賣掉,一直繼續種植咖啡,現在的Enrique Merino已經是第三代,2018年時種植土地面積已經增加至222公頃,算是厄瓜多較大型的咖啡莊園.特別值得一提的是,2018年露格瑪帕達莊園榮獲2018 Taza Dorada(Golden Cup)厄瓜多金盃比賽第1名的殊榮.
(圖文彙整/咖啡舖子Ryan Chien 2018/10/13)

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尼加拉瓜.米耶瑞詡家族.足跡莊園
Nicaragua Mierisch La Huella Caturra

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尼加拉瓜.迪皮多.磐石莊園.珍珠圓豆
Nicaragua Dipilto Highland La Roca PB
□產區:Dipilto
□生產者: La Roca
□海拔: 1250~1500 meters
□品種: Caturra/ Bourbon/ Paca
□處理法:水洗
□等級:SHG
□風味敘述:乾香為柑橘,橘皮,焦糖,杏仁,太妃糖.入口可感受到焦糖,烏梅,黑李,葡萄柚,柑橘,整體表現明亮,扎實…
□About La roca
La roca is produced by 65 small-scale coffee growers settled in la Cordillera of Dipilto, a Natural Reserve with a beautiful biodiversity of flora and fauna, located very close to the frontier with Honduras. The region is popular for the annual celebration of the Guadalupe Virgin feasts, which they often call the Virgen de la Piedra as she is looking after them in a sacred monument above a big rock in Dipilto. This is where La Roca, got its name from.
Specialty coffee is what makes Dipilto such a well-known area. Conditions such as elevation, soils, and microclimates make this community ideal exceptional coffees. Caravela Nicaragua began to work with the small growers in this area in 2012. It was until end of 2013 when we decided to install a cupping lab in Ocotal in order to be closer to the producers and help them produce better quality coffees.
“La Roca” is a floral coffee with notes of brown sugar, milk chocolate, and silky body, making and amazing combination between sweet and juicy flavors”
(圖文彙整/咖啡舖子Ryan Chien 2018/09/01)

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