先週のACID COFFEE TOKYOに続いて、igni Kamakura。
同じ豆の取り扱いがあったり、浅煎りだったりと共通点の多いお店で今回はコロンビアのアナエロビック。
アナエロビック特有/パッションフルーツとワイン酵母で発酵させたの芳醇な香りとコロンビアの柑橘系の酸味が合わさった味。冷えても酸味がくどくならず、飲みやすかったです。
【豆の詳細】
生産地 : Colombia
地域 : Quindio
農園 : Felipe Alkira
精製処理 : Infused Fermentation
品種 : Caturra
【お店】
ignis Kamakura
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