12 葡萄狂潮 厭氧日曬 G1

Sin Gyaung Lay農場的五步驟厭氧工藝與Yae Chan Ooe走的是截然不同的路——Catimor品種在多層次發酵中將酒香推向極致。入口即是濃郁的紅酒與威士忌氣息，葡萄汁的飽滿甜感與熱帶水果交織其中，甜度極高。 喜愛挑戰邊界風味的烘豆師，這是一款不容錯過的咖啡豆。

Sin Gyaung Lay farm's five-step anaerobic protocol takes a bold different direction — Catimor pushed to its aromatic extremes through layered fermentation.

Red wine and whisky aromatics open the cup, followed by a surge of grape juice sweetness interwoven with tropical fruit. Exceptionally sweet and ferment-forward, with characteristic spice notes that define this style.

For roasters who want to work at the edge, this lot delivers.