AASTA ‧Cerrado Gold 黃金喜拉多
- aastacoffeehk
- 7月21日
- 讀畢需時 2 分鐘
※中深焙※
處理法│日曬
海拔│1,100米
風味│焦糖，巧克力，麥芽甜感
專業品評介紹: (稍後更新)
沖調建議: (稍後更新)
產地│巴西‧喜拉朵
產地獨特點介紹:
1. Brazilian coffee defines the commodity market with mass production, nutty-chocolate notes, and low-acidity body, while its specialty movement is reshaping its flavor frontiers.
<巴西咖啡以規模量產、堅果巧克力基調、低酸醇厚口感定義了大宗咖啡市場，同時精品化轉型正重塑其風味疆界。>
2. Cerrado redefines Brazilian specialty coffee through tech-driven scale, leveraging volcanic soil and climatic extremes to produce "sugar bombs" with velvety body, challenging manual production norms.
<火山紅壤與極端氣候淬煉出「甜感怪獸」與天鵝絨醇厚度，重新定義巴西咖啡高度。>
3. Ideal as a base for espresso blends
Cerrado coffee's volcanic soil-forced caramel sweetness, velvety body, and climactic-concentration consistency make it the ultimate espresso blend base for sugar backbone and crema sustainment.
<醇厚低酸特性使其成為意式拼配（espresso blends）的理想基豆。>
4. Process│Natuarl
Pioneered "Pulped Natural" processing: Removing the skin and drying beans with mucilage, balancing sweetness and clarity. Traditional Natural (Dry) Process adds fruity intensity.
< "半日曬法" 去除果皮後帶果膠晾曬，平衡甜感與乾淨度。傳統日曬法賦予濃郁果香。>
5. Legally restricted to 800-1,300m plateaus produce high-altitude specialty coffees with bright acidity and citrus notes. With minimal diurnal temperature shifts slow sugar breakdown, enhances caramelization and Strecker degradation during roasting, amplifying nutty/chocolate notes.
<海拔800-1,300米的高原，產出高海拔精品豆，具明亮酸度與柑橘調性。配合晝夜溫差，減緩糖分分解，烘焙時產生焦糖化與斯特雷克降解，強化堅果/巧克力調性。>
6. Brazilian beans' medium-high body structurally stabilizes milk foam, while their inherent low acidity prevents milk fat-induced astringency. Adding 10-15% compensates for body deficiencies in African coffees and neutralizes pungent earthiness in Indonesian Mandheling.
<作為意式濃縮基底，巴西豆的中高醇厚度能穩固支撐奶泡結構，其天然低酸特性有效避免與牛奶脂肪結合產生的澀味；添加10-15%巴西豆可彌補非洲豆醇厚度不足，同時中和印尼曼特寧的強烈土腥味。>
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