AASTA ‧Andean Dawn 安第斯晨光

※中淺焙※

處理法│水洗

海拔│1,600-1,800 米

風味│核桃，巧克力，焦糖，紅蘋果酸，平衡

專業品評介紹:  (稍後更新)

沖調建議:  (稍後更新)

產地│哥倫比亞

產地獨特點介紹:

1. Colombia ※ Nariño Los Andes

Nariño Los Andes coffee embodies Colombia's "high-altitude flavor textbook" – its extreme terrain, volcanic soil, and diurnal shifts yield a sweet, vibrant, and nuanced profile through artisan smallholder cultivation

<納裡尼奧洛斯安第斯咖啡以極高山地形、火山土、劇烈晝夜溫差為核心風土條件，在小農精耕下產出甜感突出、酸質明亮、層次精緻的精品咖啡，被譽為哥倫比亞的"高海拔風味教科書"。>

2. Balanced & Smooth

- Smooth with a velvety mouthfeel

- Foundational notes of nuts, caramel, and chocolate, complemented by mild fruit acidity (citrus, red apple)

<平衡順滑的風味基調，口感圓潤如天鵝絨。以堅果、焦糖、巧克力為基底，伴隨柔和果酸（柑橘、紅蘋果）>

3. Process│Washed

Widespread use of eco-pulping (controlled enzymatic fermentation) enhances clarity and preserves bright acidity.

<酵素水洗法（Eco-pulping）普及，通過可控發酵提升乾淨度，保留明亮酸質。>

4. High Altitude Cultivation

Los Andes coffee grows on steep slopes of the Andes at 1,800~2,300 meters above sea level, making it one of Colombia's highest-altitude regions. High elevation slows bean maturation, developing more complex flavors.

<洛斯安第斯咖啡生長在海拔1,800~2,300米的安第斯山脈陡坡上，是哥倫比亞海拔最高的咖啡產區之一。高海拔延緩咖啡果成熟期，積累更複雜的風味。>

5. Volcanic Soil

Nariño's mineral-rich volcanic soil, intense equatorial sunlight, and drastic diurnal temperature swings (up to 20°C) create high sweetness and vibrant acidity in the beans.

<納裡尼奧省擁有肥沃的火山土壤，富含礦物質。結合赤道附近的強烈日照與晝夜溫差（最高達20°C），賦予咖啡高甜度與明亮酸質。>

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