Category: 濃縮咖啡
一杯明亮柔和、帶有奶油般口感與果香芬芳的咖啡，蘊藏著牛奶巧克力的甜味。
Diofanor Ruiz 一生大多投入於咖啡產業，成長於金迪奧省布埃納維斯塔的一個傳統農耕家庭。2005年，他購入 La Divisa 農場時，當地對咖啡的觀念仍以產量為重，而非品質。Diofanor 常回憶起當時農民甚至從不品嚐自家咖啡的時代。就在他購入 La Divisa 的同一年，他首次品嚐了自己的收成，並開始質疑周遭的慣行做法。從那一刻起，他決心轉向更為審慎、以品質為核心的種植方式。
這項轉變後來透過他與 Cofinet 的合作而更加深化，該團隊的技術指導與處理流程為這批咖啡奠定了基礎。這批咖啡經歷了30小時的水下控制發酵，在保留清晰度的同時增添了複雜風味。去果皮後，經過完整水洗處理，並將水回收用於後續批次的浮選，最後在拋物線型乾燥機中緩慢乾燥至9.5%至11%的含水量。
That fruity aromatic kick is exactly what I've been chasing in a morning espresso—it hits bright and floral upfront, then settles into that milk chocolate sweetness. The crema is surprisingly thick for a capsule, too.
The creamy mouthfeel really stands out—it’s like velvet on the tongue, and the milk chocolate sweetness lingers just long enough. I’ve had bright espressos that turn sour, but this one stays balanced and soft, almost floral in the best way. Perfect for a lazy afternoon cup.
That fruity aromatic note comes through beautifully without ever turning sour, and the milk chocolate sweetness lingers just long enough after each sip. I've tried a lot of espresso capsules and this one's creamy mouthfeel makes it feel closer to something from a proper cafe than a machine.
