Directly imported from Colombia and exclusively available by us in Japan.
La Victoria is a group lot from the foothills of the Santa Maria and Palermo
regions of Colombia. For this special variety of spicy bourbon, coffee
cherries are picked and selected by hand, with unripe and green beans removed
for the washed process. After this, the cherries are left in airtight bags for
2 days to collect the lixiviate, which is full of microorganisms native to the
area. The coffee is then pulped and fermented for 48 hours in tanks with the
lixiviate. It is washed with spring water, taken to African beds, and dried
for 13-15 days.
Flavour
風味 |
Melon, Prune, Lychee
メロン、プルーン、ライチ |
Origin
生産国 |
Colombia
コロンビア |
Region
地域 |
Palermo, Huila
パレルモ、ウイラ |
Farm
農園 |
La Victoria
ラ ビクトリア |
Variety
品種 |
Spicy Bourbon
スパイシーブルボン |
Altitude
標高 |
1,750m |
Process
精製方法 |
Anaerobic Washed
アナエロビック ウォッシュド |
Roast
焙煎度 |
Light
ライト |
Coffee Review レビュー（公式ページ）
Blind Assessment
Delicately fruit-toned, richly bittersweet. Lychee, raspberry, cocoa nib, sassafras, hop flowers in aroma and cup. Brisk, sweet acidity; lightly syrupy, quite viscous mouthfeel. Cocoa-toned finish supported by lychee and sassafras.
Bottom Line
A fruity washed-anaerobic Colombia complicated by bittersweet floral notes (think hop flowers) throughout the profile.
