展望紅寶石


產地:九十+巴拿馬瑰夏莊園
產季:2013~2014
品種:瑰夏
Level: 195
海拔:1250m-1650m
處理方法:九十+專利的“紅寶石處理”
風味:紅寶石處理後有濃烈白蘭地和蜂蜜熱帶水果味道。芒果、鳳梨類的熱帶水果口味變得奔放粗狂。香蕉、紅葡萄、蜂蜜、桃子帶有了一絲酒味。

Tasting Notes: Supercharged spiced plum, ripe peach, dark chocolate, brown sugar, dark cherry
The name Perci is derived in part from the word “perspective”, a single unified awareness from sensory processes while a stimulus is present. When we first evaluated these coffees blind, we were sure they were Ethiopian naturals (which in a sense they are). Our first thoughts were not of gesha at all. Gesha exhibits a basic nuance set of orange/tangerine and jasmine. With Perci, that set is just one component of a complex profile that includes mango, pineapple, carob, banana, plum, red grapes, honey, peach, Red Zinger and more Ruby processing maximizes spiced plum, chocolate, and peach attributes.