innovative approach

ERGO Coffee upholds the spirit of constantly looking for the possibility of Guatemalan coffee, and actively cooperates with the farm to try different green bean processing methods, such as half-washed and half-sun-dried, and anaerobic processing that has become popular in recent years, so what you can see here The items are all unique and unique coffees in the market at present. We sincerely hope to convey our enthusiasm for Guatemala coffee to everyone through these coffees!

In 2020, ERGOS broke through itself and invited professional baristas from Taiwan to Guatemala to personally teach and share professional knowledge with local estate owners, and produced multiple batches of micro-batch innovative processing methods in the estates that ERGOS cooperates with in Guatemala. And named after the theme of "Magician Series", amazing coffee lovers in Taiwan!

【ERGOS Magician Series】

Production area: Guatemala Manor: Ergos wet mill
Variety: Caturra, Typica Drying method: Sunlight on African scaffolding Altitude: 1500m
Processing method: double fermentation anaerobic washing/sun drying/honey processing

The Magician range is the result of as many as 75 different batches made by ERGOS in the Farhannes appellation.

We buy ripe coffee cherries from small local farmers who produce high-quality coffee, and then transport them as far as 100 kilometers every day to the cooperative processing plant in Ergos, where we make various experimental treatments. During the processing, we have carried out traditional sun drying, honey processing, and water washing processing, in addition to double and triple processing; we have also tried different fermentation methods, such as: anaerobic or aerobic fermentation, high temperature or low temperature For fermentation, some local fruits were also added to ferment with coffee cherries, and finally the difference between drying with pulp and drying without pulp was tested.

After four months of meticulous finishing in the processing plant, the results were revealed in the cupping lab: we got a rainbow of coffee flavors! First, we sorted them according to the cupping score, and then blended them according to the flavor profile. Except for some micro-batches with higher scores, we did not mix them together, but separated them one by one.

2020 has been a very interesting year in which we were able to put all the theories and ideas of coffee finishing into practice and achieve different results. We hope to continue to support these small coffee farmers, who are happy to be able to sell their coffee cherries at a higher price, and to support the ERGOS cooperative processors who are as passionate about coffee finishing as we are, and finally be able to produce these unique melons. Demara coffee continues to be introduced to Taiwan and delivered to you.

快速瀏覽

187.206B 魔法師系列 - 煉金術士Alchemist・安娜14・厭氧日曬・法漢尼斯

從 TWD 581.00

187.206B 魔法師系列 - 煉金術士Alchemist・安娜14・厭氧日曬・法漢尼斯

TWD 581.00

咖啡簡介魔法師系列是ERGOS在法漢尼斯產區製作的多達75個不同批次的結果。我們從當地生產高品質咖啡的小農那裏購買成熟的咖啡櫻桃，接著每天將其運送遠至100公里外的Ergos合作處理廠，在此我們製作了各種不同的實驗處理。處理過程中，我們進行了傳統的日曬、蜜處理，及水洗處理，此外還有雙重及三重處理；我們也嘗試了不同的發酵方式，像是：厭氧或者有氧發酵，以高溫或者低溫發酵，也有添加了一些當地水果與咖啡果實一同發酵，最後再測試帶果肉乾燥跟去果肉乾燥的差別。在處理廠中進行了四個月的精心後製工作後，成果在杯測實驗室中呈現出來：我們得到了如彩虹般多樣風味的咖啡！首先我們根據杯測分數對它們進行了分類，再根據風味特徵將他們進行混合，除了一些分數較高的微批次，我們沒有混合在一起，而是將其一個個批次獨立出來。咖啡簡介－品名：煉金術士 Alchemist－產區：法漢尼斯 Fraijanes－種植海拔：1400-1800m－平均降雨量：1500-3000mm－平均年均溫：12-26°C－土壤：火山土壤－處理法：厭氧日曬處理（我們以較高價格向小農收取完全成熟和低度欠熟/過熟的咖啡櫻桃，以確保了採購到的生豆品質，也讓小農提高意願努力採收。接著揀選糖度介於20-22 的咖啡櫻桃，經過水洗挑除浮豆，帶果肉放置於發酵桶內，並將發酵桶放於溫度設定為24℃的庫房內發酵5天，發酵完後，將咖啡果實倒出置於非洲棚架上乾燥25天。在乾燥的階段，確認咖啡溫度不超過35℃。大約中午時段將遮陽布蓋在咖啡上，在下午3點或5點時，將其移除，讓咖啡保持通風狀態，避免咖啡果實反潮。）－品種：安娜14 Anacafe 14－產季：2022-23 Crop－含水量：11.7 %－密度：855 g/L－風味：口感圓潤，紅葡萄酒，乾淨。

查看完整資訊

包裝大小

1KG 包裝出貨

5KG 真空裝

30KG 麻布袋裝

庫存量

快速瀏覽

187.206 魔法師系列 - 煉金術士Alchemist・安娜14・厭氧日曬・法漢尼斯

從 TWD 581.00

187.206 魔法師系列 - 煉金術士Alchemist・安娜14・厭氧日曬・法漢尼斯

TWD 581.00

咖啡簡介魔法師系列是ERGOS在法漢尼斯產區製作的多達75個不同批次的結果。我們從當地生產高品質咖啡的小農那裏購買成熟的咖啡櫻桃，接著每天將其運送遠至100公里外的Ergos合作處理廠，在此我們製作了各種不同的實驗處理。處理過程中，我們進行了傳統的日曬、蜜處理，及水洗處理，此外還有雙重及三重處理；我們也嘗試了不同的發酵方式，像是：厭氧或者有氧發酵，以高溫或者低溫發酵，也有添加了一些當地水果與咖啡果實一同發酵，最後再測試帶果肉乾燥跟去果肉乾燥的差別。在處理廠中進行了四個月的精心後製工作後，成果在杯測實驗室中呈現出來：我們得到了如彩虹般多樣風味的咖啡！首先我們根據杯測分數對它們進行了分類，再根據風味特徵將他們進行混合，除了一些分數較高的微批次，我們沒有混合在一起，而是將其一個個批次獨立出來。咖啡簡介－品名：煉金術士 Alchemist－產區：法漢尼斯 Fraijanes－種植海拔：1400-1800m－平均降雨量：1500-3000mm－平均年均溫：12-26°C－土壤：火山土壤－處理法：厭氧日曬處理（我們以較高價格向小農收取完全成熟和低度欠熟/過熟的咖啡櫻桃，以確保了採購到的生豆品質，也讓小農提高意願努力採收。接著揀選糖度介於20-22 的咖啡櫻桃，經過水洗挑除浮豆，帶果肉放置於發酵桶內，並將發酵桶放於溫度設定為24℃的庫房內發酵5天，發酵完後，將咖啡果實倒出置於非洲棚架上乾燥25天。在乾燥的階段，確認咖啡溫度不超過35℃。大約中午時段將遮陽布蓋在咖啡上，在下午3點或5點時，將其移除，讓咖啡保持通風狀態，避免咖啡果實反潮。）－品種：安娜14 Anacafe 14－產季：2022-23 Crop－含水量：11.6 %－密度：862 g/L－風味：葡萄，楊桃，白糖甜，紅烏龍。...

查看完整資訊

包裝大小

1KG 包裝出貨

5KG 真空裝

30KG 麻布袋裝

庫存量