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Moonshine Coffee Roasters 私釀咖啡商行

MSC FINEST 極致系列禮盒

MSC FINEST 極致系列禮盒

定價 680TWD
定價 售價 680TWD
特價 售罄
內含稅金。
樣式

※週五前下單→週末現烘→隔週二出貨

2入組

ETHIOPIA ALO 74158 JH NATURAL(TBrC 2023 CHAMPION) 衣索比亞 COE冠軍 塔米魯 74158 JH日曬

MANGO / PASSIONFRUIT / PINEAPPLE / BANANA / GRAPEFRUIT
芒果/百香果/鳳梨/香蕉/葡萄柚

風味強烈/口感飽滿/甜感厚實/熱帶水果調性

COLOMBIA MIKAVA GEISHA 1603 DOUBLE WASHED 哥倫比亞 米卡瓦莊園 藝伎 1603 雙重水洗

GARDENIA / JASMINE / GINGER LILY / APRICOT / PEACH / MANDARIN / BERGAMOT
梔子花/茉莉花/薑百合/柑橘/杏桃/ 佛手柑

黃色水果的酸質


3入組

ETHIOPIA ALO 74158 JH NATURAL(TBrC 2023 CHAMPION) 衣索比亞 COE冠軍 塔米魯 74158 JH日曬

MANGO / PASSIONFRUIT / PINEAPPLE / BANANA / GRAPEFRUIT
芒果/百香果/鳳梨/香蕉/葡萄柚

風味強烈/口感飽滿/甜感厚實/熱帶水果調性

COLOMBIA MIKAVA GEISHA 1603 DOUBLE WASHED 哥倫比亞 米卡瓦莊園 藝伎 1603 雙重水洗

GARDENIA / JASMINE / GINGER LILY / APRICOT / PEACH / MANDARIN / BERGAMOT
梔子花/茉莉花/薑百合/柑橘/杏桃/ 佛手柑

黃色水果的酸質

PANAMA ABU GN-12 GEISHA NATURAL(COMPETITION LOT)巴拿馬阿布莊園GN-12藝伎

HIBISCUS / MUSCAT GRAPE / CHERRY / MANDARIN / YOGURT
扶桑花/麝香葡萄/櫻桃/柑橘/優格

豐富變化性大/紅色水果酸質


MSC FINEST 系列 - 沖煮參數(參考)

∙濾杯:v60
∙咖啡:18克
熱水:290克

研磨:C40 26格 (800毫米)
水溫:92度

▪︎分四段注水
① 0:00 - 50g
⓶ 0:30 - 110g
⓷ 1:00 - 200g
⓸ 1:40 - 290g
- 結束時間約2:30 -
▪️包裝豆袋上的日期為「烘豆日」
▪️養豆期:至少7天
▪️最佳賞味期:密封放置於陰涼處,可維持最佳風味約3個月.

說明:
新鮮剛烘焙好的咖啡豆內部會產生大量的二氧化碳及氣體,這些氣體在沖煮時,會導致萃取不均,影響咖啡的風味。

建議至少7天的「養豆期」待氣體排出後,咖啡豆中的芳香物質更容易被萃取出來。此時為咖啡香氣表現最佳、富有層次,為最好喝的時期。

如果想讓咖啡盡快達到最巔峰的狀態,建議可以每天搖晃一下咖啡袋,縮短養豆期。

Mikava 1603 

Coffee and wine connoisseur Paul Doyle and his son Kevin found themselves steeped in inspiration and passion during a small trip to Colombia where they decided to buy a farm to grow and produce the most complex and flavorful coffee the world has ever known.

Paul and his son Kevin only select and pick from the top 1% of coffee cherries from Bourbon, Typica, Ethiopian Heirlooms, Dwarf Gesha, and Sudan Rume trees grown on a whopping 14 acre(6 hectare) farm located just outside and overlooking the town of Marsella, Risaralda in the center of the Colombian Andes

For over 35 years the Doyle family have been dedicated to crafting the perfect cup of coffee. This endeavor shapes every step of their process, from multi-tiered raised drying beds known as a Marquesina where temperature and humidity are carefully controlled – to carbonic maceration, typically done with red wine, to bring out the complexity, sweetness and florality in the roast so you can drink the best, freshest and most flavor-enhanced coffee. Knowing...that it’s from a family that cares about every sip you take of a lucious, elegant and full body coffee beverage.

For this lot 1603, Paul did a two phased carbonic macerated washed, putting whole cherry in a sealed tank for carbonic macerated fermentation for 48 hours, then depulped and did another fermentation for 32 hours. The coffee is full of gardenia and citrus notes.

Taste: Coffee Blossom / Gardenia / Apricot / Peach / Kumquat / Earl Grey

 

Abu GN12

A great natural Geisha from Abu Coffee, also known as Hacienda Cañas Verdes, in Panama.

This coffee grows in the Cañas Verdes region, Boquete, in a humid and rainy microclimate typical of the tropical forest. The coffee farms lie on the slopes of the Barú Volcano National Park on fertile, deep soils of volcanic origin, rich in organic content and excellent drainage, minimizing erosion.

The average altitude is 1550 meters above sea level. The shade that protects the farm is given by native trees that grow in harmony with the abundant local flora and fauna, respecting the environment and biodiversity. Given its strategic geographic location, sunlight is a key element in the entire process. The farm receives powerful solar radiation, interrupted in the mornings and sunsets by a soft tropical mist known locally as Bajareque and caressed by a thick fog. As a result, the cherries develop their full potential and intensify the sugars optimally, enriching the flavor of the grain.

What this essentially means, is that the virgin forests in which Abu Coffee is located, makes its climate an extraordinary condition to achieve a unique combination of characteristics. These characteristics make this Geisha from Abu Coffee in Panama, a distinctive specialty coffee with body and personality, with an intense juicy flavor and floral notes aromatic.

Abu coffee was named to honor the memory of José Guillermo Luttrell Tedman, the third generation of coffee producers. His grandchildren are trying to continue his dream of achieving what he considered the best-balanced coffee cup. A Geisha raised with the highest standards of quality. That is why “ABU” (short for Abuelo, grandfather in Spanish), as his grandchildren used to call him, represents the legacy of this visionary and passionate lover of Boquete and specialty coffee that the farm wants to preserve for the generations to come.

José Luttrell, is the current producer of Abu Coffee. Hacienda Cañas Verdes is today the reflection and result of the work of José and Bibiana Luttrell. Since 2017, the aspiring work has rendered ambitious efforts with results being a world renowned and respected sensory experience. And although Jose is a relatively young producer, he has built a sterling reputation for Abu Coffee with multiple places in the Best of Panama Coffee auction.

Taste:  Hibiscus / Muscat Grape / Cherry / Mandarin / Yogurt

〈 Alo JH 

Tamiru Tadesse, 1st Place 2021 Ethiopian Cup of Excellence Winner and Presidential Awardee, founded Alo Coffee to translate the exceptional cup quality potential of his hometown Sidama Bensa’s coffees into greater rewards for his countrymen.  Ethiopia is a country composed of various ethnic groups, and due to its diverse ethnicities and strong cultural identities, the intricate relationships between different ethnic groups are a significant factor in the country's political landscape. In Ethiopia, Sidama not only refers to a coffee-producing region but is also the name of an administrative region in the country. Additionally, it represents the Sidama people, who have their own language known as Sidama language.

About JH Process:

The core framework behind the development of the JH post-processing method for select coffee involves designing specific nutritional and environmental conditions tailored to the microbial needs at different stages. This is done to control the proliferation of different microorganisms and their physiological functions. The aim is to prevent excessive depletion of sugars in the coffee beans during the fermentation process, ensuring successful fermentation while avoiding negative impacts associated with prolonged fermentation.

The JH post-processing method does not involve the addition of external flavor substances. Instead, it leverages the complementary relationship between the local environment and strains of microorganisms. This approach allows the coffee to naturally express its own flavor, incorporating the unique characteristics of the natural environment of the origin and the meticulous care provided by farmers at every stage. The result is a sensory experience that brings out the inherent excellence of the coffee's essence.

For this batch, only coffee cherries with a sugar content of 23 Brix are selectively harvested. After removing impurities, the harvested cherries are placed in a plastic bucket for JH post-processing. The environmental temperature is controlled at 9-11 degrees Celsius, and anaerobic fermentation is carried out for five days. After fermentation is complete, the processed coffee cherries undergo washing and are then placed on a single-layer raised bed in a shaded area for drying over five weeks.

This coffee is also the winning coffee of Thailand Barista Champion 2023 and Taiwan Brewers Cup Champion 2023.

Taste: Geranium / Mango / Passionfruit / Pineapple / Banana / Grapefruit

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