Datura · Paris
Finca Deborah Terroir
黛博拉莊園 · 風土
NT$2,330 / 100g
僅剩 2 包 / Only 2 left精選成熟度 20–22° Brix 的果實，短時間發酵，三層非洲棚架漸進乾燥，靜置 90 天。乾淨、透亮、茶感十足。
Selectively harvested at 20–22° Brix. Brief fermentation, graduated raised-bed drying, 90 days resting in parchment. Clean, translucent, deeply tea-like.
果實於成熟度達 20–22° Brix 時精選採收，隨即機械去果皮。採用完整水洗處理，發酵時間刻意縮短並嚴格控制，避免處理法主導風味。
乾燥於恆溫恆濕的乾燥室中，以三層非洲棚架緩慢進行。帶殼豆先置於上層去除表面水分，再逐步移至下層較陰涼的位置均勻完成乾燥。全程管控氣流、溫度、濕度、鋪層厚度及翻動頻率。
乾燥至含水率 10.5–11% 後，帶殼豆靜置長達 90 天使其充分穩定，再經密度、大小及色選分級。最後以輕度真空包裝，保存風味與結構完整性。
Cherries are selectively harvested at advanced ripeness, measuring 20–22° Brix, then mechanically depulped shortly after picking. The coffee undergoes a complete washed process, with fermentation kept intentionally short and tightly controlled to avoid any process-driven flavor dominance.
Drying is carried out slowly on three-level African raised beds within a climate-controlled drying room. The parchment is first placed on the upper beds to remove surface moisture, then progressively moved to lower, more shaded and cooler levels to complete drying evenly.
Drying continues until the coffee reaches a final moisture content of 10.5–11%. The coffee is then rested in parchment for up to 90 days, allowing full stabilization before undergoing density, size, and color sorting. Final preparation includes careful packing under light vacuum to preserve freshness and structure.
私訊 Instagram 或 LINE 訂購，全台 7-11 交貨便寄送。
DM us on Instagram or LINE to order. Island-wide shipping via 7-11 store-to-store delivery.
收到咖啡後，加入 Discord 一起聊養豆、沖煮、水質配方、風味筆記。每次 Drop 都有專屬討論串。
After your coffee arrives, join our Discord to discuss resting, brewing, water recipes, and tasting notes. Each drop has a dedicated thread.