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'什麼是ASD，你知道什麼是單層日曬慢速發酵法嗎？'

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'知道,什麼,單層,日曬,慢速,發酵法'

'專業咖啡知識交流更多咖啡豆資訊請關注咖啡工房（微信公衆號cafe_style）埃塞俄比亞罕貝拉莊園，位在新興咖啡產區-古吉區(Guji)，海拔也是動不動就上到2000公尺，甚至在部分上山的路上，已經高'

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'113.66.114.139-59710'

'2018-05-13 14:17:30'

'2023-08-02 16:32:56'

'116628'

'咖啡網'

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'<p>&nbsp; &nbsp; &nbsp; &nbsp; 埃塞俄比亞罕貝拉產區，位於埃塞新興咖啡產區古吉(Guji)，海拔也是動不動就上到2000米，部分甚至高達近3000米，可以說是近年被開發到的高品質咖啡豆的產區，例如鼎鼎大名的90+的花語、夏奇索就是來自於這個產區。</p><p>
		　　</p><p>
		　　一般的日曬法，是將成熟的咖啡櫻桃整顆在太陽底下曝曬（最傳統的還是直接鋪在地上曬&amp;hellip;），咖啡種子會在日曬乾燥過程中不斷髮酵和乾燥，整個過程大約會落在一個月左右。</p><p>
		　　</p><p>
		　　而罕貝拉的日曬法較一般的日曬有其特殊之處。他的日曬處理法，採用最嚴格的精緻作業，採用的作業手法是將棚架上的咖啡櫻桃，只鋪了一層的厚度，平放日曬發酵。不用堆疊，當然每顆的品質就更容易兼顧，品質更佳！　一層的堆疊手法提供咖啡櫻桃最完美的對流與乾燥環境，適當的慢速乾燥能讓咖啡櫻桃在乾燥過程適當的發展出最佳的活性，不僅讓咖啡豆的風味發展佳，也讓生豆在產季循環的儲存可以維持得更久。乾燥日程嚴格的控制在18天左右。這種處理法非常新穎，部分咖啡前輩稱這個處理法叫做SLD &amp;ndash; Single Layer Drying/Slow Drying，中文的意思是單層慢速乾燥。</p><p>
		　　</p><p>
		　　咖農Aman對此的的付出是常人無法想像的。因爲雖然這樣的處理法能夠保證咖啡豆的完美品質，但卻也是最佔空間也對產能最不利的生產方式，這樣的方式延長了每一批次生產所需要的時間，採用這樣的乾燥工藝，不僅靠天喫飯需要氣候配合，也要生產者願意投入。Aman的努力在罕貝拉的品質上有了保證，細心的處理法及合適的環境氣候造就了崇高的咖啡品質。</p><p>
		　　</p><p>
		　　那麼古吉產區在風味上與耶加雪菲有何差異呢？雖然都是埃塞俄比亞產出的咖啡豆，但兩者品嚐起來的風味卻有些許的不同。耶加雪菲和夏奇索都具有水果茶的柑橘檸檬味，但在酸味上耶加雪菲較突出，而在甜味及厚實感卻是夏奇索更勝一籌。尤其，在罕貝拉莊園以單層慢速的日曬發酵，讓咖啡櫻桃的果肉，能夠完整的發酵，使得咖啡豆甜度更圓滿了，酸甜的熱帶水果風味，甜味豐富，味道厚實，是非常容易懂的風味。溫潤的口感滑入口中，彷佛像溫潤的水果茶，帶有水蜜桃的酸甜滋味。</p><p><br/></p>'

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'什麼是ASD，你知道什麼是單層日曬慢速發酵法嗎？_咖啡處理法_咖啡知識_中國咖啡網'

'知道,什麼,單層,日曬,慢速,發酵法'

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