- 產地：Fraijanes 法拉漢尼斯
- 品種：Venecia 威尼斯雅豆
- 處理：花蜜浸漬後蜜熟成
- 海拔 1,500~1700公尺 年降雨: 1,800mm (75% RH)年產量: 60袋 (30 kg)產季12月~3月
- 風味: 除了誘人的色澤，venecia在香氣表現上亦相當豐富，包括各式花卉、草莓、覆盆莓、櫻桃等紅色漿果，以及些微的香草。風，羅勒,杏桃，青檸檬，柑橘， 醋栗，蔗糖，黑巧克力 日曬還帶出他獨特的尾韻小倉藍花香，跟白茶花的香味.此品種由杯測競賽~常勝軍莊園培育.
- Venecia Natural 是 100% 天然培育的，來自 Caturra 品種。它是在哥斯達黎加 Venecia de San Carlos 地區通過自然選擇培育出來的。這種植物看起來像矮小的 Caturra，需要很長時間才能成熟，這有助於產生非常高的糖度。它也以其類似熱帶水果茶的酸度而聞名。 這種咖啡被曬乾 14 到 18 天，每天下午 3 點左右用黑色防曬布覆蓋，從溫暖的下午開始一直到寒冷的晚上。當水分降到18% 到 20% 之間時，咖啡會在熟成6 天，然後再取出。 在乾燥過程結束時，再將咖啡放入滾筒乾燥機中約三個小時，創造更好的均勻度。溫度永遠不會超過 37.5 C (99.5 F)。 ：豐富而復雜。多汁的酸度和檸檬、花香和青蘋果的味道。
- Sonora’s Venecia Natural is 100% natural processed and comes from a Caturra varietal. It was developed through natural selection in the area of Venecia de San Carlos, Costa Rica. The plant looks like a dwarf Caturra and takes a very long time to ripen, which helps to create a very high Brix content. It’s also known for its rich acidity.This coffee is sun-dried for 14 to 18 days and covered with black plastic every day around 3 p.m., when the warm afternoons begin to transition into cold nights. When it’s between 18 and 20 percent moisture, the coffee is stored for 6 days and then brought back out. (This is one of Sonora’s special tricks for enhancing cup quality and uniformity!) Right at the end of the drying process, the coffee is put in a drum dryer for about three hours, to create even better uniformity in the cup. The mass temperature never exceeds 37.5 C (99.5 F).Cupping notes: Rich and complex. Juicy acidity and notes of Meyer lemon, florals and green apple.
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| Weight | N/A |
|---|---|
| 重量 | 1kg, 5kg, 15kg, 30kg |
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