紀錄一下今天喝的兩支豆子
1. El Salvador San Carlos -Greenstreet
Origin: Santa Ana Volcano (Apaneca-Ilamatepec)
Process: Semi-washed and then being dried on patios
Elevation: 1650- 1750 meters.
Brew tech: drip coffee
Official tasting Notes: mellow mouthfeel, honey aroma, sparkling clean profile buttery texture and savory finish.
不小心點成了預製好的drip coffee
所以呈現的味道可以視為最最最不完整的部分
反過來說
可以想像這支豆子如果好好處理，可以很精彩！
Aaron note:
Hot:
Bourbon ? clean~~~~!!!!!!
唔，什麼都沒有
Cool:
參了水的煙燻酸梅？？
搖頭，是參了煙燻烏梅的水，AHAHA
微微的甜，若隱若現的黑糖～
Cold:
酸更明顯～不過依然不強
煙燻烏梅！
越冷烏梅感覺越明顯
（印象中這個比較容易在肯亞找到，不過在這杯薩爾瓦多發現了這個味道）
2. Papua New Guinea AA Arokara -Square One Coffee
Origin: Eastern Highlands, Kainantu
Process: Washed
Elevation: 1300-1600 meters.
Variety: Typica, Bourbon, Arusha
Brew tech: Pour-over
Official tasting Notes: Plum, raisin, oolong tea
Aaron note:
Body: full
flavor: Burn wood, 柴魚粉
Aroma: 鳳仙花汁液 -> 生芭樂
“Processing of the harvested coffee cherry from these smaller patches is inconsistent, so there is a risk of off-tastes including a beef-broth taste, although a good batch can provide a delightfully complex coffee.” -Espresso & Coffee Guide
很認同這個評論，與其說是咖啡
這更像高湯
除了典型南亞海島豆得風味之外
聞著有一種植物草青味
思考很久
發現這很像把鳳仙花折斷之後會聞到的東東
降溫之後
這個味道有時候會轉得很接近青芭樂的味道
