AASTA ‧Kenya Dance 豐收舞曲

※中深焙※

處理法│水洗

海拔│1,850 - 1,880米

風味│莓果，堅果，巧克力，黑糖，果酸柔和

專業品評介紹:  (稍後更新)

沖調建議:  (稍後更新)

產地│肯尼亞‧穆昆加

產地獨特點介紹:

1. Mukunga, Kenya

Blackberry PB ※ 'Elephant's Tears' (Machozi ya Ndovu in Kikuyu)

When wild African elephants traverse the coffee forests, their eyes are often scratched by branches, causing tears to fall. These teardrops mix with resin and drop onto the soil. The elliptical, single-lobed form of peaberries (PB) strikingly resembles solidified resin teardrops.

<黑莓PB圓豆 ※“大象的眼淚”

當野生非洲象穿越咖啡林時，眼部常被樹枝劃傷流淚，淚滴混入樹脂落於土壤, 圓豆（PB）的橢圓單瓣形態酷似凝固的樹脂淚珠。>

2. Kenya's legendary ‧ Mukunga Blackberry PB

refers to top-tier peaberry lots from Kenya's legendary SL28/SL34 in Mukunga, delivers vibrant blackcurrant acidity & boasts heavy body and wine-like finish.

<肯尼亞傳奇 ‧ 穆昆加黑莓PB圓豆

穆昆加產區 SL28/SL34 品種的圓豆（Peaberry）中的頂級批次，具鮮明黑醋栗酸質和飽滿稠密與葡萄酒餘韻。>

3. Process│Washed

Double Fermentation Washed Process

Beans undergo 72-hour double fermentation: whole cherry fermentation first, then mucilage fermentation after pulping. This amplifies Mukunga's signature "tomato soup" tangy acidity.

<雙重發酵水洗法

咖啡果經 72小時雙重發酵：先帶果肉發酵，去果肉後再黏液發酵。此工藝放大「穆昆加風味標誌」, 有如番茄湯般濃鬱酸質。>

4. High-Altitude Microclimate

Located in Nyeri County (Central Kenya), Mukunga's elevation (1,700-1,900m) creates drastic day-night temperature swings, slowing cherry ripening and intensifying sugar and acid development.

<高海拔微型氣候

穆昆加位於肯尼亞中部的涅裡（Nyeri）產區，海拔 1,700-1,900米，晝夜溫差大，延緩咖啡果成熟，累積更複雜的糖分與酸質。>

5. Volcanic red soil

Mineral-rich volcanic red soil (Murram) nourishes coffee trees; native forest shade regulates sunlight, imparting "wild" notes like forest berries and wood.

<火山紅土富含礦物質的火山紅土（Murram） 提供充足養分；原生樹林遮蔭調節光照，賦予咖啡「野性風味」，如漿果、木質調。>

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