第一款豆子 – Ilam Carbonic Maceration Natural豆「喜馬拉雅的果香，農民的用心」
- 咖啡 沖沖子
- 10月21日
- 讀畢需時 3 分鐘
已更新：10月23日
從喜馬拉雅的雲端出發，來到尼泊爾Ilam區的高地，海拔1,200-1,500米。這是第一款豆子：Ilam Carbonic Maceration Natural豆，採用5天無氧發酵與自然乾燥處理，風味帶有核果、漿果、成熟蘋果與花香，口感甜美多汁，伴隨瓜類、蘋果與青檸的令人眼前一亮的果酸，是一款平衡且引人入勝的咖啡。整體像一杯充滿花香的活力飲品，先是紅漿果的爆發，接著是蜂蜜般的甜蜜，尾韻乾淨清脆。
這款豆子的故事，來自農民Dipak Dahal。他在Ilam高地耕種咖啡超過10年，農場位於Fikkal村，坐落於喜馬拉雅森林間，展現耐心與韌性。農園周圍被寧靜的森林包圍，潔淨山泉滋養，微氣候涼爽多霧（冬季乾冷、夏季多雨），讓櫻桃緩慢成熟，集中甜度和香氣。Dipak認為咖啡是連接社區與消費者的橋樑，每顆櫻桃都由他親手挑選並用Brix儀測量糖度，確保品質。他的家人共同努力，讓這款豆子不僅有獨特風味，還帶著真緻熱誠的故事——從Bourbon品種的種植，到批次CMN-PL-ILL-2510的2025年收成（處理於1月，濕度控制在10-12%）。
處理過程強調科學與自然結合：熟紅櫻桃手採後，手選浮選去除缺陷；整顆置入密封槽，注入CO₂創造無氧環境，發酵5天深化風味層次；之後在抬高床架上日曬乾燥，監測濕度一致；乾燥後脫殼儲存。這批豆子僅20kg生豆供應，可追溯從櫻桃到杯子。
這款豆子體現推動社會發展的齒輪：透過Home Beans的合作，Dipak獲得穩定收入，幫助社區發展。在保育方面，農園依賴自然環境，無氧發酵避免化學使用，保護了當地生態。持續發展上，科學處理法確保品質並支持永續耕作，讓Ilam的森林與水源永續。
試試這款豆子，感受Dipak的用心與喜馬拉雅的風味。預告，第二款豆子：Hillside的溫柔味道。
(故事對話，純屬虛構:內容卻是真實的，我們正在一起一點一滴改善尼泊爾農民和社區的生活。）
English Version
First Bean – Ilam Carbonic Maceration Natural: “Himalayan Fruit Notes, Farmer’s Dedication”
From the Himalayan clouds, we arrive at the highlands of Nepal’s Ilam district, at an elevation of 1,200–1,500 meters. This is our first bean: Ilam Carbonic Maceration Natural, processed with a 5-day anaerobic fermentation and natural drying. It bursts with flavors of stone fruit, berries, ripe apple, and floral notes, offering a sweet, juicy mouthfeel. Vibrant fruit acidity reminiscent of melon, apple, and lime creates a balanced and captivating coffee. It’s like a lively floral drink—starting with an explosion of red berries, followed by honey-like sweetness, and finishing with a clean, crisp aftertaste.
This bean tells the story of farmer Dipak Dahal. For over a decade, he has cultivated coffee in Ilam’s Fikkal village, nestled among Himalayan forests, embodying patience and resilience. Surrounded by serene forests and nourished by pristine mountain springs, the farm thrives in a cool, misty microclimate (dry winters, rainy summers), allowing cherries to ripen slowly, concentrating their sweetness and aroma. Dipak sees coffee as a bridge connecting his community to consumers. Every cherry is handpicked by him and measured for sugar content with a Brix meter to ensure quality. His family works together, infusing this bean with a story of genuine passion—from planting Bourbon variety to the 2025 harvest of batch CMN-PL-ILL-2510 (processed in January, humidity controlled at 10–12%).
The processing blends science and nature: ripe red cherries are handpicked and sorted by flotation to remove defects. Whole cherries are placed in sealed tanks, injected with CO₂ to create an anaerobic environment, and fermented for 5 days to deepen flavor complexity. They are then sun-dried on raised beds with consistent humidity monitoring. After drying, the cherries are hulled and stored. This batch yields only 20kg of green beans, fully traceable from cherry to cup.
This bean drives the gears of social progress: through the Home Beans partnership, Dipak earns a stable income, supporting community development. Environmentally, the farm relies on natural methods, with anaerobic fermentation avoiding chemicals, protecting local ecosystems. For sustainability, scientific processing ensures quality while supporting eco-friendly farming, preserving Ilam’s forests and water sources.
Try this bean to experience Dipak’s dedication and the Himalayan flavor. Stay tuned for the second bean: the gentle taste of Hillside.
(This story is fictional, but its essence is real: together, we’re improving the lives of Nepalese farmers and their communities, step by step.)
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