Origin
Country
Myanmar
Farm
阿洛莫合作社
Altitude
1700 m.s.a.l
Region
South Shan State
阿洛莫合作社
處理廠向周邊咖啡農蒐購咖啡，手選咖啡果實後進袋子進行72小時的厭氧處理，完成後於架高的棚子自然曬乾，而非直接曝曬於地表上，隨後再進行日曬、水洗，或蜜處理等後製，嚴格而統一的後處理方式讓咖啡在風味上的表現十分乾淨，今年的厭氧水洗更是表現非凡。
Processing
Anaerobica Nutral
Variety
Catimor, Catuai, Caturra, Bourbon
Description Process
Aromatic Cooperative Estate purchases coffee from the surrounding coffee farmers selects the coffee fruit by hand and then left the coffee cheery in the bag for 72 hours of anaerobic treatment. After completion, it is naturally dried in an elevated shed instead of directly exposed to the ground, followed by Natural, Washed or Honey process.All these strict standards and unified process methods make a clean cup coffee and full of flavour.
Tasting note
Floral, Apple, Carambola, Red Heart Guava
