AASTA ‧Dawn Rawanda 晨曦
- aastacoffeehk
- 7月21日
- 讀畢需時 2 分鐘
※中深焙※
處理法│水洗
海拔│1,200 - 2,000米
風味│榛果，白巧克力，莓果
專業品評介紹: (稍後更新)
沖調建議: (稍後更新)
產地│盧旺達
產地獨特點介紹:
1. Rwandan coffee embodies volcanic lakes and female resilience
<盧旺達咖啡是火山湖光與女性韌性的結晶>
2. Red Bourbon
98% Red Bourbon varietal, elevated by altitude and volcanic soil, delivers sugarcane sweetness and a silky texture.
<98%為紅波旁（Red Bourbon），在高海拔與火山土催化下，呈現蔗糖般的甜感與絲綢質地。>
3. Process│Washed
- CPR(Cherry Pulping with Retained Mucilage)
- The retained-mucilage fermentation allows hydrophilic compounds (sugars, acids) and volatile aromatics to diffuse into the bean's endosperm through osmotic pressure and capillary action, ultimately defining the crystalline clarity and layered fruit-floral notes iconic to Rwandan specialty coffee.
<去皮保留果膠法，此流程確保果膠中的 糖分、果酸、芳香物質 充分滲入豆體，成就盧旺達咖啡標誌性的"純淨複雜感"。>
4. Land of a Thousand Hills
- 1,500-2,000m elevation with 15℃ diurnal shifts, concentrating flavors.
- Lake Kivu's microclimate acts as a climatic buffer—converting altitudinal challenges into sensory assets (vibrant acidity & prolonged sweetness) through heat-water synergy, a phenomenon we term the 'Rwandan Climate Shelter Effect'.
<"千丘之國"地形，海拔1,500-2,000米，晝夜溫差達15℃，凝聚風味；基伍湖微氣候通過水熱協同效應，將海拔劣勢轉化為感官優勢（明亮酸質與綿長甜感），此現象可稱為「盧旺達氣候屏障效應」。>
5. Volcanic Soil
Virunga's volcanic soil acts as Rwandan coffee's flavor decoder—its young basaltic matrix and unique microbiota transform Red Bourbon genetics into lavender-honey notes and champagne-like acidity, each bean encapsulating the geothermal energy of the Rift Valley
<維龍加火山土是盧旺達咖啡的風味解碼器-其年輕的玄武岩基質與獨特菌群，將紅波旁基因轉化為杯中跳躍的薰衣草蜂蜜與香檳酸質，每一顆豆都封印著大裂谷的地火能量。>
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