Category: 隆戈
黑蜜處理法的絕佳典範，展現出鮮明的甜感、帶有酒香的乾燥水果酸味，以及悠長的尾韻。
Finca Gascon 由 Felipe Contreras 經營，他從父親 Gildardo 手中繼承了這份責任。Gildardo 從小就接觸咖啡。他回憶起小時候幫忙父母從後院的波旁咖啡樹上採摘和處理咖啡豆。數十年的經驗，體現在這款咖啡所展現的高品質處理工藝上。蜜處理法常以顏色術語來描述乾燥過程中留在羊皮紙上的果膠層多寡；此處使用的黑蜜處理法，保留了最多的果膠層。
Took a chance on these based on the dried fruit note and I wasn’t disappointed—that boozy acidity lingers nicely for a good while after the last sip. The sweetness is genuinely pronounced, almost like a dessert coffee, and it’s become my go-to for slow mornings.
The black honey process really shines here—that boozy dried fruit sweetness carried through the entire cup and lingered long after I finished. I’m not usually one for lungo, but the finish alone makes this worth trying again.
Brewed a lungo this morning and the boozy dried fruit note carried through the whole cup, finishing clean and long. It's genuinely sweet without needing sugar, which I didn't expect from a black honey process.
