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'日曬法是種傳統的咖啡豆初加工方法，目前埃塞俄比亞和也門這樣古老的咖啡豆種植國依然幾乎全採用日曬法處理生豆。 日曬法處理首先會將水槽鑑別的沉豆，即成熟的或半熟的豆子鋪在曬豆場進行自然乾燥。具體時間視當地的氣候條件而定，一般需要兩週到四周的時間'

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'2016-04-25 15:24:54'

'2016-04-25 15:24:53'

'52530'

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NULL

'<div>
	　　日曬法是種傳統的咖啡豆初加工方法，目前埃塞俄比亞和也門這樣古老的咖啡豆種植國依然幾乎全採用日曬法處理生豆。</div>
<div>
	&nbsp;</div>
<div>
	　　日曬法處理首先會將水槽鑑別的沉豆，即成熟的或半熟的豆子鋪在曬豆場進行自然乾燥。具體時間視當地的氣候條件而定，一般需要兩週到四周的時間。當咖啡豆的水分降低到12%時，然後用去殼機打磨掉乾硬的果肉和銀皮就大功告成了。</div>
<div>
	&nbsp;</div>
<div>
	　　咖啡豆生豆處理法簡介&mdash;&mdash;日曬法</div>
<div>
	&nbsp;</div>
<div>
	　　日曬法處理對氣候的要求非常高，如果在日曬過程中遇到雨天，就會讓豆子回潮發黴。日曬豆生豆時的顏色偏黃，烘焙後中鋒會呈棕色，而不是水洗豆的白色。日曬豆相對而言擁有更好的甘味和醇厚度，同時酸味也會較少，但是品質較不穩定，會有較大的起伏。由於日曬法處理的成本較低，所以不僅在埃塞俄比亞和也門被廣泛使用，在非洲和印尼種植的羅百斯特種的咖啡一般也採用日曬法處理。</div>
<div>
	&nbsp;</div>
<div>
	　　蜜處理，其實是果子把表面掛掉表皮留下果膠在晾曬，又按颳去的成度分黃蜜（颳去60%）和紅蜜（30%）還有一種黑蜜其實就是全日曬。介於水洗全日曬之間的味道</div>
<div>
	&nbsp;</div>
<div>
	　　水洗髮酵時間長全靠水洗髮酵去皮然後晾曬酸味清爽風味乾淨優雅突出花香</div>
<div>
	&nbsp;</div>
<div>
	　　半水洗，先用機器颳去果膠果皮再水洗髮酵</div>
<div>
	&nbsp;</div>
<div>
	　　半水洗其實是比蜜處理颳去更多的果膠，僅留非常少的果膠在進行日曬，曬三天用烘乾機脫水直到10%</div>
<div>
	&nbsp;</div>
<div>
	　　72小時雙水洗肯尼亞的水洗法一般水洗髮酵24~32小時肯尼亞需要發酵兩次一共72小時</div>
<div>
	&nbsp;</div>
<div>
	　　國家：埃塞俄比亞</div>
<div>
	&nbsp;</div>
<div>
	　　等級：G1</div>
<div>
	&nbsp;</div>
<div>
	　　產區：耶加雪菲Gediyo</div>
<div>
	&nbsp;</div>
<div>
	　　海拔：1900-2100公尺</div>
<div>
	&nbsp;</div>
<div>
	　　處理方式：日曬</div>
<div>
	&nbsp;</div>
<div>
	　　品種：原生種</div>
<div>
	&nbsp;</div>
<div>
	　　生產者：KebelAricha</div>
<div>
	&nbsp;</div>
<div>
	　　風味：淡發酵酒香，甜橘，香料，蜜糖甜</div>
<div>
	&nbsp;</div>
<div>
	　　本批次耶加雪菲生產於KebelAricha處理廠，附近約有650-700個咖啡小農，農民會將成熟的咖啡漿果送到這裏作處理並換取現金。處理廠篩選可用的漿果後，直接放置棚架上曝曬，剛曬的前幾天每2-3小時就會翻動一次以防過度發酵。經過四到六星期的日曬，工人會視天氣及溫度情況，用機器刮除外層果肉後，運送至addis存放。通常日曬處理的豆子都是以帶殼豆的形式倉儲，直到出口前纔會去殼，確保生豆品質。本批日曬艾瑞加是經由ECX評定爲G1的最高等級，從生豆相貌、一致性、新鮮度到幹香氣與風味都相當優秀，喜歡明亮酸度和濃厚莓果風味的你絕對不能錯過！</div>
<div>
	&nbsp;</div>
<div>
	　　風味敘述：淡發酵酒香、核棗、甜橘類調性、深色莓果、荔枝、楊桃、桃子、水蜜桃、龍眼紅棗香、蜜糖甜、可可韻帶些許香料，body厚實且餘韻持久</div>
<div>
	&nbsp;</div>
<div>
	　　<br />
	<img alt="" src="/uploads/allimg/160425/7-16042515244N38.jpg" style="width: 665px; height: 665px;" /></div>
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