精品咖啡分享~~來蓋樓吧!!

最近看了一本書 - 新版 咖啡學,
對我來講算是好艱深的一本工具書,
但是裡面的內容真的很棒!!
裡面提到了何謂精品咖啡,
也同時上網查了SCAA 相關的說明:
What is Specialty Coffee?
The first key concept here and through the supply chain, is potential. Until the moment that the roasted coffee is brewed and transformed into a beverage, the concept of specialty coffee is locked up as a possibility, just a potentially wonderful gustatory experience. Starting at ground level, so to speak, we must limit specialty coffee to those that are drawn from the appropriate intersection of cultivar, microclimate, soil chemistry and husbandry. Plant a great variety of coffee at the wrong altitude or in the wrong soil and no specialty product can be produced or get the right combination of cultivar and chemistry, but the wrong climate and the potential for quality is destroyed. Ultimately, plant husbandry is essential to the preservation of potential.

The next key concept is preservation. A ripe coffee cherry on a healthy plant of suitable ancestry planted in the right soil, blessed with appropriate climatic conditions and cared for properly must be picked at the peak of ripeness in order to preserve the potential for greatness that it holds. Coffee buyers often tell coffee growers that the single most impactful thing that they can do for coffee quality is to harvest only ripe cherry.

但是看到好像大家比較沒有在討論這一塊,
剛好最近買了一款生平最貴的豆子 - 聖拉菲爾烏利亞,
我沒有辦法很感性地描述整個咖啡帶給我的衝擊,
也希望透過這樣的分享可以看看大家對於自己品嘗的豆子的想法.
謝謝~~


第一款拍賣豆 - 聖拉菲爾烏利亞
介紹：
咖啡名稱：San Rafael Urias 聖拉菲爾烏利亞咖啡
咖啡生豆：Finca San Rafael Urias 聖拉菲爾烏利亞莊園
位於安提瓜海拔近1700公尺的高地，
年均溫攝氏23，相對濕度60%，年雨量1000公釐，
安提瓜咖啡協會
咖啡產地：中美洲 瓜地馬拉(Guatemala) 安提瓜Antigua地區
咖啡物種：Coffee arabica 阿拉比卡咖啡
咖啡品種：波旁 Bourbon
後處理法：水洗法

萃取法：
以兩段法萃取
咖啡豆：15g
第一段加入120g水，第二段加入100g左右
水溫：88度

口感：
咖啡本體的醇度並不厚重
喝起來並不會有很濃厚的咖啡氣息衝擊味蕾
淡淡的微酸的感覺在舌尖打轉
口感雖不強烈但韻味卻相當持久
冷卻後, 口感依然順口, 韻味依然十足.


下一步希望能試試目前很夯的"藝妓", 還有"艾迪鐸的耶加雪菲"~~~