第二款豆子 – Rasuwa Washed Bourbon「喜馬拉雅的純淨，農民與林間的溫柔呢喃」
- 咖啡 沖沖子
- 2025年10月23日
- 讀畢需時 2 分鐘
已更新：2025年10月23日
從Ilam的果香發酵，我們來到尼泊爾Rasuwa區的Langtang村，這裡的海拔1,400-1,500米。採用傳統水洗處理，強調清晰、平衡與甜蜜，帶來清脆的亮度與乾淨尾韻，適合追求經典風味的你。
整體像一杯山泉般純淨，先是結構化的酸度，接著是優雅的甜感，尾韻乾爽持久。 這款豆子的故事，來自Langtang Growers——一群小農在Rasuwa的梯田坡地上耕種。他們的農園位於Langtang Himalayas附近，地形陡峭，農民需沿山徑勞作，面對不可預測的天氣，但與土地有深厚連結。農園周圍是涼爽的喜馬拉雅空氣，乾濕季分明，讓櫻桃緩慢成熟，產生密實豆子。
這些小農透過Home Beans合作，親手採收熟櫻桃，確保品質，讓這款豆子不僅有風味，還帶著社區的努力——從Bourbon品種的種植，到批次WP-RT-RSW-2510的2025年收成（濕度控制在10-12%）。 處理過程注重乾淨與精準：只選熟紅櫻桃，手採後浮選去除缺陷；立即去果肉，浸水24-36小時分解果膠；徹底清洗去除殘餘；之後在抬高床架上分層乾燥18-22天，每日多次翻動，避免直曬中午陽光，監測濕度一致；乾燥後儲存。這是限量批次，強調傳統工藝。
透過合作，Langtang農民獲得穩定收入，支持社區發展。在保育方面，農園依賴自然地形，水洗法使用潔淨水源，保護當地生態。持續發展上，精準處理確保品質並推動永續耕作，讓Rasuwa的山林與村落長存。
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English Version
Chapter 2: Rasuwa Washed Bourbon
From the fruity fermentation of Ilam, we journey to Langtang village in Nepal’s Rasuwa district, nestled at an elevation of 1,400–1,500 meters. Processed using traditional washed methods, this coffee emphasizes clarity, balance, and sweetness, delivering crisp brightness and a clean finish—perfect for those who cherish classic flavors.
It’s like a sip of pure mountain spring water: structured acidity upfront, followed by an elegant sweetness, with a crisp, lingering finish. The story of this bean comes from Langtang Growers, a group of smallholder farmers cultivating on terraced slopes in Rasuwa. Their farms, near the Langtang Himalayas, sit on steep terrain where farmers work along mountain paths, facing unpredictable weather but deeply connected to the land. Surrounded by cool Himalayan air with distinct dry and wet seasons, the coffee cherries ripen slowly, resulting in dense, flavorful beans.
Through collaboration with Home Beans, these farmers handpick ripe cherries to ensure quality, making this coffee a reflection of both flavor and community effort—from the cultivation of Bourbon varietals to the 2025 harvest of batch WP-RT-RSW-2510 (moisture controlled at 10–12%). The processing is meticulous and clean: only ripe red cherries are selected, handpicked, and floated to remove defects; the pulp is removed immediately, followed by 24–36 hours of soaking to break down mucilage; the beans are thoroughly washed to remove residue, then dried on raised beds for 18–22 days, turned multiple times daily to avoid direct midday sun and ensure consistent moisture levels; finally, they are carefully stored. This is a limited batch, showcasing traditional craftsmanship.
Through this partnership, Langtang farmers gain stable income, supporting community development. In terms of conservation, the farms rely on natural terrain, and the washed process uses clean water sources to protect the local ecosystem. For sustainability, precise processing ensures quality while promoting long-term farming practices, preserving Rasuwa’s forests and villages.
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