AASTA ‧Rainforest 熱帶雨林
- aastacoffeehk
- 7月21日
- 讀畢需時 2 分鐘
※淺中焙※
處理法│日曬
海拔│1,950 - 2,200 米
風味│熱帶水果，柑橘，芒果，蜂蜜
專業品評介紹: (稍後更新)
沖調建議: (稍後更新)
產地│埃塞俄比亞
種類│耶加雪菲‧蟠桃紅
產地獨特點介紹:
1. Ethiopia
as the "gene bank of coffee"
Ethiopia is the birthplace of coffee, with legends tracing back to the 9th century when a goat herder named Kaldi discovered the energizing effect of coffee berries.
<埃塞俄比亞是咖啡的起源地，傳說公元9世紀牧羊人卡爾迪發現咖啡果提神效果。當地保留千年野生咖啡林，被譽為"咖啡基因庫"。>
2. Yirgacheffe coffees exhibit distinct jasmine florals and lemon-like acidity. Ethiopia boasts over 10,000 native coffee varieties, collectively termed "Heirloom". Unhybridized, these small-bean cultivars concentrate intense flavors, carrying unique terroir signatures per region.
<耶加雪菲（Yirgacheffe）產區的咖啡帶有鮮明茉莉花香、檸檬酸質。埃塞俄比亞擁有10,000+咖啡原生品種，統稱"傳家寶（Heirloom）"。未經基因改良，小顆粒果實凝聚高強度風味，每產區品種皆具不可複製的風土印記。>
3. Gedeo Zone
Situated in Gedeo Zone, Southern Ethiopia,one of Africa's highest coffee belts. Year-round mist, 1,400mm annual rainfall, volcanic soil rich in minerals & organic matter. The name of Yirgacheffe derives from "Yirga" (settle) + "Cheffe" (marshland).
<位於埃塞俄比亞南部Gedeo Zone，全非最高咖啡種植區之一；終年雲霧籠罩，火山土壤富含礦物質。耶加雪菲名稱源自"Yirga"（安定） + "Cheffe"（濕地）>
Process│Natural
Fruit sugars (fructose/glucose) penetrate beans, react with amino acids to form melanoidins. Daytime heat (35°C) triggers Maillard reaction, developing caramel compounds.
<果肉中果糖/葡萄糖隨水分滲入豆體，與氨基酸結合生成類黑精 (Melanoidins) ;日間高溫（35°C）催化豆表褐變，生成焦糖化合物>
4. High Complexity
Due to high altitude (1,500-2,200m), volcanic soil, and heirloom variety diversity, flavors range from citrus/bergamot to wine-like fermentation layers.
<因海拔（1,500-2,200米）、土壤火山質及原生種多樣性，風味從柑橘、佛手柑到紅酒酵感層層遞進，形成風味複雜度高。>
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