第五款豆子 – Taplejung Thermal Shock Bourbon豆「喜馬拉雅的實驗，農民的創新」
- 咖啡 沖沖子
- 10月23日
- 讀畢需時 4 分鐘
最後，我們來到尼泊爾Taplejung區的高地，海拔1,400-1,500米。這是最後一款豆子：Taplejung Thermal Shock Bourbon豆，採用熱衝擊發酵處理，透過快速溫度變化喚醒豆子結構，讓酵母與糖分更深入互動，風味芳香帶有李子、青蘋果、洛神花與熱帶水果，口感與酸度如梨子、檸檬皮、杏子、明亮的鳳梨與蔓越莓，是一款充滿深度與亮度的實驗性咖啡，適合濾泡或杯測。
這款豆子的故事，來自農民Sunita Tamang。她在Taplejung高地耕種咖啡多年，農園位於陡峭多霧的坡地，周圍森林環繞，潔淨空氣與肥沃土壤讓櫻桃緩慢成熟，帶來濃郁糖分與豐富風味。Sunita以溫柔堅定的方式，結合傳統與創新，願意嘗試如熱衝擊的新方法，讓這款豆子不僅有獨特風味，還帶著成長的故事——從Bourbon品種的種植，到批次TSP-TPJ-LL-2510的2025年收成（村子Fikkal，濕度控制在10-12%）。
處理過程強調精密控制：手採熟櫻桃，用Brix儀檢查糖度並手選；立即交替熱冷水浴衝擊咖啡豆外層與果膠，促進酶活性；整顆櫻桃直接與酵母和潔淨水混合，密封無氧發酵3-5天；之後在抬高床架上自然乾燥，定期翻轉監測濕度一致。這是小規模實驗批次，僅30kg生豆供應，可追溯全過程。
農場掠影
* 地區：尼泊爾塔普萊瓊，喜馬拉雅高原
* 海拔：1,400–1,500米
* 氣候：涼爽多霧，冬季乾冷、夏季溫潤多雨 塔普萊瓊的高海拔與純淨空氣，宛如上天賜予的禮物，讓咖啡櫻桃在悠緩的成熟過程中，緩緩積蓄糖分與豐富風味。這片土地的風土（terroir）結合肥沃土壤與多樣植被，為豆子注入獨特的明亮與深度，讓每顆豆子都彷彿在訴說山林的祕密與自然的恩惠。
處理工藝的魔法
這款豆子經歷精心控制的熱衝擊發酵過程，融合溫度震撼與厭氧魔力，打造出大膽而深刻的風味：
1. 精選收穫：手工採摘成熟櫻桃，並仔細手選，透過Brix儀測量糖度，確保每顆果實都達到完美狀態。
2. 熱衝擊前處理：櫻桃立即浸入交替的熱水與冷水浴中，這急速的溫度對比震撼果皮與果膠層，激發發酵時更深刻的酶活性。
3. 厭氧發酵：整顆櫻桃直接混入自製發酵基底，包括酵母與純淨水，讓風味在無氧環境中醞釀出奇妙的變化。
4. 發酵時間：混合物密封於氣密容器中，監控條件下靜置3–5天，讓酵母與糖分深度互動，釋放層層驚喜。
5. 日曬乾燥：發酵後，整顆櫻桃置於高架乾燥床上自然乾燥，每日多次翻動，嚴格監測直至水分含量達10–12%，鎖住所有風味精華。
風味地圖
* 香氣：李子、青蘋果、洛神花、熱帶水果的誘人芬芳，彷彿置身果園的熱情擁抱。
* 口感與酸度：梨子、檸檬皮、杏桃的細膩口感，伴隨明亮的鳳梨與蔓越莓酸度，帶來活潑而多汁的層次。 這款豆子最適合冒險沖泡者，無論濾泡式還是競賽杯測，都能綻放出令人驚豔的風采，宛如一場舌尖上的熱帶狂歡。
English Version
Chapter 5:Taplejung Thermal Shock Bourbon
Our final journey takes us to the highlands of Nepal’s Taplejung district, at an elevation of 1,400–1,500 meters. This is our last offering: the Taplejung Thermal Shock Bourbon bean, crafted through a thermal shock fermentation process. By using rapid temperature changes to awaken the bean’s structure, this method enhances yeast-sugar interactions, resulting in aromatic notes of plum, green apple, hibiscus, and tropical fruits. The palate bursts with pear, lemon zest, apricot, vibrant pineapple, and cranberry acidity—an experimental coffee brimming with depth and brightness, ideal for pour-over or cupping.
The Soul of the Bean
The story of this coffee centers on Sunita Tamang, a dedicated farmer in Taplejung’s highlands. Her farm, perched on steep, misty slopes surrounded by forests, benefits from clean air and fertile soil, allowing coffee cherries to ripen slowly and develop rich sugars and complex flavors. Sunita blends gentle resolve with innovation, embracing techniques like thermal shock fermentation. Her work transforms this bean into a tale of growth, from the cultivation of Bourbon varietals to the 2025 harvest of batch TSP-TPJ-LL-2510 (from Fikkal village, moisture controlled at 10–12%).
Farm Snapshot
Region: Taplejung, Nepal, Himalayan Highlands
Elevation: 1,400–1,500 meters
Climate: Cool and misty, with dry, cold winters and warm, rainy summers
Taplejung’s high elevation and pristine air are nature’s gifts, allowing coffee cherries to slowly accumulate sugars and rich flavors during an extended ripening period. The terroir, blending fertile soil with diverse vegetation, infuses the beans with unique brightness and depth, as if each bean whispers the secrets of the mountains and the grace of nature.
The Magic of Processing
This bean undergoes a meticulously controlled thermal shock fermentation process, merging temperature shocks with anaerobic magic to create bold, profound flavors:
Selective Harvesting: Ripe cherries are handpicked and carefully sorted, with sugar content measured using a Brix meter to ensure each fruit is at its peak.
Thermal Shock Pre-Treatment: Cherries are immediately subjected to alternating hot and cold water baths, shocking the skin and mucilage to boost enzymatic activity during fermentation.
Anaerobic Fermentation: Whole cherries are mixed with a custom fermentation base, including yeast and pure water, and sealed in an oxygen-free environment to develop intriguing flavor transformations.
Fermentation Timing: The mixture is sealed in airtight containers and monitored for 3–5 days, allowing yeast and sugars to interact deeply, unlocking layers of complexity.
Sun-Drying: Post-fermentation, whole cherries are naturally dried on raised beds, turned multiple times daily and closely monitored until moisture reaches 10–12%, preserving all flavor essence.
The process emphasizes precision: handpicked cherries are checked for sugar content, subjected to hot-cold water baths to enhance enzyme activity, mixed with yeast and pure water for 3–5 days of anaerobic fermentation in sealed containers, then naturally dried on raised beds with regular turning to ensure consistent moisture. This is a small-scale experimental batch, with only 30kg of green beans available, fully traceable.
Flavor Map
Aroma: Enticing notes of plum, green apple, hibiscus, and tropical fruits, like an embrace from a vibrant orchard.
Taste & Acidity: Delicate notes of pear, lemon zest, and apricot, paired with bright pineapple and cranberry acidity, delivering lively, juicy layers.
This bean is perfect for adventurous brewers, shining in pour-over or competition-style cupping, bursting with stunning vibrancy like a tropical celebration on the palate.
This is a limited batch, embodying the essence of traditional craftsmanship and the farmer’s innovative spirit.
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