第四款豆子：Taplejung Washed Bourbon「喜馬拉雅高原的雲端仙境，譜寫一首純淨而優雅的咖啡詩篇」
- 咖啡 沖沖子
- 2025年10月23日
- 讀畢需時 4 分鐘
這是第四款瑰寶，誕生於尼泊爾塔普萊瓊（Taplejung）地區喜馬拉雅高原的雲端深處，採用經典水洗處理法，宛如一首純淨而優雅的咖啡詩篇。如果您鍾情於清透亮麗的咖啡，這款來自塔普萊瓊的水洗咖啡將帶您走進風味的仙境。
這款豆子的靈魂人物是Bibek Sitaula，一位來自塔普萊瓊的好奇與勇敢的農夫。他數季以來潛心研究發酵技術，勇於用創新挑戰傳統。他的咖啡櫻桃全由手工採摘，挑選最飽滿成熟的果實，與Home Beans團隊攜手進行數據驅動的發酵實驗。Bibek的特別之處在於他對精準的執著，以及為了風味突破而勇於嘗試的無畏精神。
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，宛如大自然的恩賜，讓咖啡櫻桃在悠長的成熟期中緩緩吸收養分，糖分濃縮，風味層次更加豐富。肥沃的土壤與多樣的植被交織出獨特的風土（terroir），為這款豆子賦予了無與倫比的明亮與深度。
處理工藝的魔法
這款豆子採用經典水洗法（標記為WASHED PROCESSING-TPJ），以精準的時間控制與純淨山泉水，勾勒出清晰與平衡的風味輪廓：
1. 精選收穫：只手工採摘完全熟透的紅櫻桃，透過浮選篩選，剔除未熟或瑕疵果實，確保品質純粹一致。
2. 去果肉：採收後立即剝去果皮與果肉層，讓豆子展露純淨本色。
3. 水浸發酵：將豆子浸入純淨水箱，靜置24–36小時，讓果膠層在自然發酵中溫柔分解。
4. 徹底清洗：發酵後以清泉反覆沖洗，去除殞地果膠，保留豆子的清新本質。
5. 日曬乾燥：洗淨的豆子被小心攤放在高架乾燥床上，分層排列，每日多次輕柔翻動，避開正午烈日。乾燥過程歷時18–22天，直至水分穩定在10–12%，封存最佳風味。
風味地圖
香氣：堅果與草本的溫潤芬芳，交織著高山清新的霧氣與微妙花香。
口感與酸度：明亮的酸度如漿果般鮮活，伴隨潔淨而振奮的結構，宛如山泉般澄澈流淌於舌尖。
這款豆子最適合濾泡式沖泡或經典杯測，完美展現其清晰而優雅的特質，彷彿帶您漫步在塔普萊瓊的喜馬拉雅雲霧山林間。
這是一款限量批次，承載著傳統工藝的精髓與農夫的創新精神。
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English Version
Chapter 4 : Taplejung Washed Bourbon
The fourth gem in our collection, this coffee is born in the cloud-draped depths of the Himalayan highlands in Nepal’s Taplejung region. Crafted through the classic washed process, it unfolds like a pure and elegant coffee poem. If you cherish bright, crystalline coffee, this Taplejung washed coffee will transport you to a realm of flavor enchantment.
The Soul of the Bean
At the heart of this coffee is Bibek Sitaula, a curious and courageous farmer from Taplejung. For seasons, he has delved into fermentation techniques, boldly challenging tradition with innovation. His coffee cherries are handpicked, selecting only the ripest, fullest fruit, and processed in collaboration with the Home Beans team through data-driven fermentation experiments. Bibek’s distinction lies in his obsession with precision and his fearless spirit in pushing the boundaries of flavor.
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 absorb nutrients during an extended ripening period, concentrating sugars and enriching flavor complexity. The fertile soil and diverse vegetation weave a unique terroir, endowing this bean with unparalleled brightness and depth.
The Magic of Processing
This bean undergoes the classic washed process (labeled WASHED PROCESSING-TPJ), using precise timing and pure mountain spring water to craft a clear and balanced flavor profile:
Selective Harvesting: Only fully ripened red cherries are handpicked and floated to eliminate unripe or defective fruit, ensuring pure, consistent quality.
Depulping: Immediately after harvest, the skin and pulp are removed, revealing the bean’s pristine core.
Water Fermentation: Beans are soaked in clean water tanks for 24–36 hours, allowing the mucilage to gently break down through natural fermentation.
Thorough Washing: Post-fermentation, beans are repeatedly rinsed with clear spring water to remove residual mucilage, preserving their fresh essence.
Sun-Drying: The washed beans are carefully spread on raised drying beds in thin layers, gently turned multiple times daily to avoid harsh midday sun. The drying process takes 18–22 days until moisture stabilizes at 10–12%, sealing in optimal flavor.
Flavor Map
Aroma: Warm notes of nuts and herbs, interwoven with the fresh mist of the highlands and subtle floral hints.
Taste & Acidity: Bright, berry-like acidity with a clean, uplifting structure, flowing across the palate like a clear mountain spring.
This bean shines in pour-over brewing or classic cupping, perfectly showcasing its clear and elegant qualities, as if guiding you through a stroll amidst Taplejung’s misty Himalayan forests.
This is a limited batch, embodying the essence of traditional craftsmanship and the farmer’s innovative spirit.
The Nepal series beans are coming soon—stay tuned!
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