聖塔費麗莎莊園 (Santa Felisa)
聖塔費麗莎莊園 (Santa Felisa) 是1904年創立於瓜地馬拉 (Guatemala) 的百年優秀莊園,四周有阿卡特南果火山(Volcan Acatenango)肥沃的土壤,座落於1500-1920m的海拔高度 ,年降水量1200-1500mm,平均氣溫17.7-22.7度,合宜的微型氣候,有助於咖啡豆的緩慢熟成,吸收足夠的養分。
Founded in 1904, Santa Felisa Estate is a century-old gem nestled in the fertile soils surrounded by the fertile soil from Volcan Acatenango in Guatemala. Situated at elevations ranging from 1500 to 1920 meters, the estate benefits from an average annual precipitation of 1200-1500mm and an average temperature range of 17.7-22.7℃. This favorable microclimate facilitates the slow maturation of coffee beans, allowing them to absorb ample nutrients.
避免使用人造化學農藥,藉由整枝、除草與清除採收後的殘果以避免蟲害及病害。並以有機肥料的方式種植咖啡豆,同時栽種遮蔭樹,此舉相當有助於土壤的保護,預防土壤的耗竭。從不雇用童工、改善莊園內農民的居住品質、在農場設立小學教育機構與日間托兒所提供給農友,並維持馬雅文化的豐富性。
The estate avoids the use of synthetic chemical pesticides, relying on pruning, weeding, and the removal of post-harvest residues to prevent pests and diseases. Coffee beans are grown using organic fertilizers, and shade trees are planted, contributing significantly to soil preservation and preventing soil depletion. The estate is committed to not employing child labor, improving the living conditions of the farmers on-site, establishing a primary school and daycare center on the premises, and preserving the richness of Maya culture.
2011年,聖塔費莉莎莊園開始獨立的競標活動,以其對咖啡品質極致的堅持,持續受到國際買家高度關注。
In 2011, Santa Felisa Estate initiated independent auction events, garnering significant international buyer attention due to their unwavering commitment to the utmost coffee quality.
【日曬固態發酵法】Natural Solid State Fermentation
在乾燥前,咖啡櫻桃會經過96小時有氧發酵,並在不超過40度的陽光下曝曬15天,再經過10天的遮陰乾燥(溫度約在20度),以達到乾燥目標。
Before drying, coffee cherries undergo a 96-hour aerobic fermentation process and are then sun-dried for 15 days at temperatures not exceeding 40℃. Following this, they undergo 10 days of shaded drying at approximately 20℃ to achieve the desired level of dryness.
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