這款來自巴拿馬波魁特（Boquete）地區的 Pebble Butterfly Geisha 咖啡，採用了厭氧慢乾處理法（Anaerobic Slow Dry, ASD）。此方法將成熟的咖啡櫻桃置於密封無氧的容器中發酵數天，然後在棚架上日曬乾燥約35天，最後經過數週的穩定期，以確保風味的穩定性。
風味特徵包括：
百香果,鳳梨,葡萄,草莓,桃子,蘭姆酒香
這些風味使咖啡呈現出濃郁的熟成果香，並帶有令人神往的微酒氣息。
This Panama Pebble Butterfly Geisha coffee originates from the Boquete region and undergoes the Anaerobic Slow Dry (ASD) processing method. Ripe coffee cherries are placed in sealed, oxygen-free containers for several days of fermentation, then sun-dried on racks for approximately 35 days, followed by several weeks of stabilization to ensure flavor consistency.
Flavor notes include:
Passion fruit、Pineapple
Grape、Strawberry、Peach、Rum aroma
These characteristics contribute to a rich profile of ripe fruit flavors accompanied by an enticing hint of alcohol.
