作者：咖啡沙龍網 來源：咖啡豆: 咖啡知識 > 咖啡技術 > 2025-06-21 19:54:55
總體上說，大的咖啡豆能產出較好的咖啡。在咖啡豆的質量已經有十足的把握的情況下，首先要解決的技術問題是“拼配”。“拼配”是指選取不同產地和品質的咖啡豆以獲得希望的結果。“拼配技術派”相信：完美的Espresso有50%成功要素取決於拼配的組成與拼配的品質。沒有哪一種單一產地的咖啡能完全實現Espresso要求的口感。非洲和阿拉伯的咖啡樹結出的咖啡豆的特點是複雜、漿果量多、香氣浮動;拉丁美洲的咖啡特點則爲乾淨、濃烈、爽口;東南亞的咖啡特點是果實圓滿、有泥土氣息。很多咖啡是好幾種類型咖啡的混合體，口味也就更爲複雜。
理想水溫下煮出來的 Espresso 呈很深的紅棕色，表面的泡沫會有暗褐色斑點(意大利人把它稱爲“el tigre(老虎斑紋)”，而且泡沫厚度應該在4毫米以上。
完美的拼配並非隨便把幾種精品咖啡豆混合在一起。基本的拼配過程是，先決定基準豆，再加入可增加香味及特殊風味的咖啡豆，按照各種豆的混合比例、烘焙程度變化組成拼配咖啡。拼配用的原豆要求各具特性，避免風味相似。拼配咖啡豆種類的數量和比例依賴的是不斷地嘗試，所以拼配前多數採用數學上組合的方式擬定一個拼配計劃表，然後通過拼配品杯的過程來確定最佳方案。
先烘焙再拼配，還是先拼配再烘焙?這一直是烘焙師和拼配師爭論的話題。如同兌酒一樣，在烘焙前拼配，可以使香氣與品質更均勻一致，但必須考慮到烘焙的“折衰”，因爲不同產地的咖啡要求不同的烘焙時間和溫度。如果有確定的配方，可以先把不同的咖啡豆拼配起來，然後再一起烘焙。多數歷史悠久的咖啡廠家都有自己的保密配方。
與“拼配技術派”相對，“烘焙技術派”相信，咖啡的味道80%取決於烘焙。忽略百分比數據不論，對“烘焙”程度講究與否、是否自己動手烘焙，這確實已經成爲驗證一個咖啡老饕身份的重要指標。“烘焙”是指將生咖啡豆用專門機器烘焙，使咖啡豆呈現出獨特的咖啡色、香味與口感，要點在於將豆子的內、外側都均勻地“炒透”而不過焦。烘焙的過程中會產生一連串的化學變化：水分從10%降到1%，脂肪從12%增加到16%，糖分從10%降到2%，綠原酸從7%降到4%～5%，氮化物從12%增到14%。物理變化則是：水分損失，重量減輕10%～15%，體積增加60%。
一種形象的比喻是：“烘焙機是介於爆玉米花機和衣服烘乾機之間的一種機器。”大型工業烘焙桶裏的溫度可以達到288攝氏度，咖啡豆先變黃，並且散發出爆玉米花的味道。約8分鐘後開始啪啪作響並膨脹，當溫度達到了204攝氏度，咖啡豆開始變成棕色，裏面的油也開始溢出。溢出的油被稱爲“咖啡精”或“咖啡醇”，熱量和咖啡醇之間的化學反應被稱爲“熱解”，也正是這個過程會產生出香濃的咖啡味道。再過3至5分鐘，機器裏會再次發出啪啪的聲音，咖啡的顏色很快轉變成深色，說明已經烘焙完畢。當達到預設的烘焙溫度，可以用冷空氣來停止烘焙。烘焙完好的咖啡豆表面無皺紋、光澤勻稱，充分彰顯出其獨有的風味。如果烘焙初期過於急躁，豆子表皮就會出現斑點，味道也會變得苦澀嗆人。
1992年，意利公司第二代管理者委託建築大師Matteo Thun設計一套白色咖啡瓷杯，由此誕生了一系列風靡至今的意利咖啡典藏杯。每年意利公司會邀請現代藝術家合作設計年度典藏杯。儘管外飾千變萬化，杯子本身始終嚴格遵循意利家族對完美Espresso咖啡杯的定義：“容量不超過50毫升的小型厚壁瓷杯……容量小，以保證煮出的飲料更加集中;使用合成材料，以保證泡沫與液體部分同樣清晰可鑑”
一般烘焙分爲淺、中、深三種程度，烘焙時間長短也因所需要的咖啡種類而異。輕微烘焙的咖啡豆色淺多酸，中級烘焙中酸中苦，深度烘焙色濃味苦。烘焙程度越輕，咖啡豆酸味越強，烘焙程度越深，酸味漸失，苦味越重。專業的烘焙方式又通常分爲下列八個階段：極淺烘焙(Light Roast)、淺烘焙(Cinnamon Roast)、微中烘焙(Medium Roast)、中烘焙(High Roast)、中深烘焙(Cicty Roast)、深烘焙(Full-City Roast)、極深烘焙(French Roast)和極深烘焙(Italian Roast)。其中又名“意式烘焙”的極深烘焙主要流行於拉丁國家，被認爲最適合Espresso。極深烘焙的咖啡豆顏色爲黑色，油脂已經滲透至表面，故而帶有一種碳灰的苦味，醇度明顯降低。
對於某些嚴格的烘焙技術派來說，用於Espresso的烘焙咖啡也要講究新鮮，因此要求使用烘焙四天之內的咖啡。但這條規則恐怕只適用於自己用小型機器烘焙的老饕。大咖啡廠會有種種專利技術確保烘焙後的咖啡豆密封保存，其中較著名的有Illy自創建起就申請了專利的惰性氣體保鮮法，其原理是：將容器中的空氣抽除，再灌入加壓後的惰性氣體。在電子顯微鏡下觀察到的情況可以證實，咖啡細胞組織中原本零星散佈着咖啡油脂，在加壓後這些油脂會集中貼附在細胞壁四周，把細胞中一些富含香氣、揮發性極強的化學物質包裹起來，從而隔絕空氣接觸，避免發生氧化。這種技術據信可以將烘焙後咖啡豆的風味與鮮度完整保持長達三年。
前街咖啡已可在Tmall選購，60種來自世界各地咖啡豆，新鮮烘焙 24H發貨。
Tmall link：https://qianjieshipin.tmall.com
或直接在淘寶搜尋 「前街旗艦店」
2014-06-11 11:49:22 責任編輯：咖啡沙龍網
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| content | '<p><span style="font-size: 16px;"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749266596e88392.jpg" title="巴西咖啡3" alt="巴西咖啡3"/> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">十八世紀才開始種植咖啡樹的拉丁美洲，擁有陽光、高山、肥沃多雨濕潤土壊與自然多樣貌微環境優勢，目前已成為全球最重要的咖啡產區，前街咖啡口糧豆系列，巴西紅波旁就有可可風味，哥斯達黎加塔拉珠溫和柔順，富有堅果，甜美香氣。拉丁美洲咖啡豆特點一般而言，香氣宜人美好，有著非常平衡的風味展現，通常具有可可般的特殊風味同時又帶著清爽活潑的酸度。拉丁美洲咖啡還有極其出名的就是巴拿馬翡翠莊園的咖啡，前街咖啡提供的翡翠莊園的日曬紅標聞起來有姜花、柑橘香氣，入口有成熟水果，紅茶，柑橘，酸甜的水果茶風味，余韻有莓果的甜感，回甘較持久。</span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">拉丁美洲咖啡豆特點：均衡，酸味適中而香醇</span></strong></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">1721年法國海軍軍官德-克利（Gabriel Mathieu de Clieu）歷經艱難險阻將第一棵咖啡樹苗從非洲帶到拉丁美洲的馬提尼克島（Martinique），這一切就是拉丁美洲咖啡種植的起源。因為當時的法國處於波旁王朝統治時期，拉丁美洲所種植的阿拉比卡咖啡就有了另一個時至今日在咖啡行業中聲名遐邇的名字「波旁」。如今波旁已經是阿拉比卡中咖啡的重要分支。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492666250441d7.jpg" title="波旁5a235" alt="波旁5a235"/> </span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">拉丁美洲咖啡的整體風味以平衡而著稱，咖啡中所有的風味都可以在拉丁美洲咖啡中找到。普遍使用水法處理生豆也是拉丁美洲咖啡的特點之一，良好的加工過程也使得其豆型相較於非洲咖啡大而更加均勻，瑕疵率也更低。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">代表：</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">巴西：口感濃烈，有巧克力余味；</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">哥倫比亞：味道比較淡，平衡度好，堅果類風味，余味有果酸；</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">牙買加藍山：酸甜苦均衡、溫和、香醇、柔潤，黑巧克力風味。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> <img src="https://gafei.com/uploadfile/ueditor/image/202506/1749266657fdd5d7.jpg" title="倒咖啡杯" alt="倒咖啡杯"/></span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">巴西 （南美）</span></strong></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">咖啡產區 | 巴西咖啡分級製度和巴西常見四種處理方法</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">這個最大的咖啡生產地，各種等級，種類的咖啡占全球三分之一消費量，在全球的咖啡交易市場上占有一席之地，雖然巴西所面臨的天然災害比其它地區高上數倍，但其可種植的面積已經足以彌補。</span><span style="font-size: 16px;">這裏的咖啡種類繁多，但其工業政策為大量及廉價，因此特優等的咖啡並不多，但卻是用來混合其它咖啡的好選擇。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">其中最出名的就是山多斯咖啡，它的口感香醇，中性，它可以直接煮，或和其它種類的咖啡豆相混成綜合咖啡，也是很好的選擇。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> <img src="https://gafei.com/uploadfile/ueditor/image/202506/1749266676cd1c7b.jpg" title="巴西咖啡地图" alt="巴西咖啡地图"/></span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">南米納斯為海拔700m-1200m的丘林地是巴西咖啡最早期生產區、由於人力費用地的提升，現在大多以機械采收，其它種類的巴西咖啡如裏約，帕拉那等因不需過多的照顧，可以大量生產，雖然味道較為粗糙，但不失為是一種物美價廉的咖啡。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">由於分布於全國各地、固品質參差不其、而設有其獨自的標準（依參雜物的多寡分 NO.2 --NO.8，依豆的大小而有 NO.13--NO.19，依味分為六個等級）。幾乎所有的阿拉比卡種的品質良好，價格也很穩定，最有名者為「巴西·聖多斯」，自古以來，就是混合式咖啡的必需品、為大眾所熟悉。近來，「扥爾馬杯」的評價也很高。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749266733e004a4.jpg" title="巴西皇后庄园0ffe15" alt="巴西皇后庄园0ffe15"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【前街皇後莊園黃波旁咖啡豆】</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">國家：巴西</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">產區：聖保羅州摩吉安娜</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">海拔：1400-1950m</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">品種：黃波旁</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">處理法：日曬</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮參數：使用Kono濾杯、88℃水溫、15克粉量、1:15粉水比、中細研磨（BG#6W）</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮手法：采用分段式萃取，30克水進行悶蒸30秒，小水流繞圈註水至125克時分段，水位下降即將露出粉床時繼續註水至225克停止，（悶蒸開始計時）萃取時間為2分鐘。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">風味描述：口味中帶有明顯的甜味，附有淡淡的檸檬香氣，含有濃郁的堅果風味，後段表現有明顯的黑巧克力味，整體感受比較圓潤。</span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);"> 哥倫比亞（南美）</span></strong></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">哥倫比亞是全世界最大的優質咖啡生產國之一，是世界咖啡版圖上的一顆璀璨明珠，是上帝眷顧的咖啡之地。阿拉比卡種咖啡種植在山麓海拔800～900米的陡峭斜坡上，均為手工采摘和水洗加工。</span><span style="font-size: 16px;">哥倫比亞咖啡的風味平衡，有較順滑的口感，宛如咖啡中的紳士，中規中矩。他的產區很廣，以曼德林（Medellin）、阿曼吉亞（Armenia）與馬尼劄雷斯（Manizales）等產區最為知名，習慣上統稱為</span></p><p><span style="font-size: 16px;">【MAM】</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> <img src="https://gafei.com/uploadfile/ueditor/image/202506/17492667736731b8.jpg" title="哥伦产区2997" alt="哥伦产区2997"/></span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">哥倫比亞的精品豆產區以南部為主，海拔在1500米以上，包括慧蘭省的聖奧古斯丁（San Augustin, Huila）、考卡省的波帕揚（Popayan,Cauca）、納裏尼奧省，以及托利馬省，這些地方的產品都有精致的酸香和莓香，並有焦糖香氣，甜感十足。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492668048c4f91.jpg" title="IMG_惠兰口粮" alt="IMG_惠兰口粮"/></span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">前街哥倫比亞慧蘭</span></strong></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">產區：慧蘭</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">海拔：1500-1800m</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">品種：Caturra 卡杜拉</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">處理法：水洗</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮參數：使用KONO濾杯、90℃水溫、15克粉量、1:15粉水比、中細研磨（BG#6S）</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮手法：采用分段式萃取，30克水進行悶蒸30秒，小水流繞圈註水至125克時分段，水位下降即將露出粉床時繼續註水至225克停止，（悶蒸開始計時）萃取時間為2分鐘。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">風味描述：整體比較均衡，甜感明顯，入口有黑巧克力、堅果、焦糖，在溫度變化下有柔和的果酸感。</span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">洪都拉斯（中美）</span></strong></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749266852b19f02.jpg" title="洪都拉斯产区8" alt="洪都拉斯产区8"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">洪都拉斯位於中美洲北部，北臨加勒比海，南瀕太平洋的豐塞卡灣，東、南同尼加拉瓜和薩爾瓦多交界，西與危地馬拉接壤，多為山地和高原。它屬熱帶氣候，氣溫溫和，雨量充沛，是咖啡生長的理想之地。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">洪都拉斯出產兩種質量非常不錯的咖啡，備受咖啡愛好者的推崇的咖啡。一種是生長在海拔1000～1500邁克爾地的「高地咖啡」，另一種是生長在海拔1500～2000邁克爾地的代表洪都拉斯最高級別的「特選高地咖啡」。洪都拉斯咖啡大部分輸往美德兩國。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">二十年前的洪都拉斯，在處理細節的註意、處理場周邊環境維護、處理設備的投資、出口程序、生豆後勤運送等項目幾乎無一可以與鄰國競爭，一般生豆品質自然較粗而不細致，僅少數莊園或者CoE優勝批次可以稱得上是精品；2007年起，情況已有改善，在IHCAFE咖啡局與不少有遠見的幹處理場帶領下，洪都拉斯對於處理流程的改善與生豆處理設備的投資及運輸出口上的積極改善漸收成效，即使國際市場上的知名度仍較低，但動作積極的烘豆商已經投入宏國咖啡產區，企圖挖掘出精品。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> <img src="https://gafei.com/uploadfile/ueditor/image/202506/174926687222bc11.jpg" title="洪都拉斯咖啡产区73" alt="洪都拉斯咖啡产区73"/></span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">產量來說，2011-2012洪都拉斯國咖啡甚至居於中美洲產國的龍頭地位，每年約采收三百萬袋（46kg）的咖啡，除了量，IHCAFE聯合有誌一同的生產協會、處理場進行了一連串計畫，希望提供國際買家質優味美的洪都拉斯咖啡。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">洪都拉斯咖啡具有豐富醇厚的口感，味道不澀不酸，醇度和香度都很高，相當適合新手。洪都拉斯咖啡可以隨著烘焙程度的不同，引出多層次的風味。中度烘焙可以將豆子的甜味發揮到極致，而深度烘焙則使苦味增強，但甜味並不會消失。一般來說，中度烘焙口感最好，有豐富獨特的香氣，深受洪都拉斯咖啡愛好者的青睞。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749266904322d34.jpg" title="雪莉" alt="雪莉"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【洪都拉斯<span style="font-size: 16px; text-wrap-mode: wrap;">前街</span>雪莉咖啡豆】</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">產區：馬薩瓜拉</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">莊園：莫卡莊園</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">海拔：1500-1700m</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">品種：卡杜拉、卡杜艾、帕卡斯</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">處理法：精致水洗威士忌雪莉酒桶發酵</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮參數：使用Hario V60濾杯、90℃水溫、15克粉量、1:15粉水比、中細研磨（BG#6S）</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮手法：采用分段式萃取，30克水進行悶蒸30秒，小水流繞圈註水至125克時分段，水位下降即將露出粉床時繼續註水至225克停止，（悶蒸開始計時）萃取時間為2分鐘。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749266921c37a2b.jpg" title="v60水流65" alt="v60水流65"/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">風味描述：入口有香草、奶油的香氣，柑橘、莓果的酸調，中段有杏仁、黑巧克力風味，尾段有楓糖甜，余韻是香草香，風味分明，口感順滑。溫度從熱到冷的風味都比較穩定，也沒有其他雜味的出現。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">巴拿馬（中美）</span></strong><span style="font-size: 16px;"> </span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">巴拿馬咖啡因瑰夏而馳名世界，究其原因，它與巴拿馬得天獨厚的自然地理條件密不可分。巴拿馬是中美洲最南部的國家，東臨加勒比海，西面太平洋，北鄰哥斯達黎加，南與哥倫比亞接壤……它是連接著南北美洲的重要地峽。在這樣的地理位置因素影響之下，巴拿馬具有復雜多變的微型氣候，也造就出風味獨特的巴拿馬咖啡。</span></p><p><span style="font-size: 16px;"><br/></span></p><p><span style="font-size: 16px;"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492669456f7bdc.jpg" title="巴拿马产区地图1" alt="巴拿马产区地图1"/> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">巴拿馬大致分為四個產區：</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">Boquete 波魁特產區 海拔1450米——</span><span style="font-size: 16px;">此產區所出產的咖啡為巴拿馬咖啡產量最多、品質最佳的地區。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">Volcan 沃肯火山產區 海拔2,000-3,000米</span><span style="font-size: 16px;">——此產區的咖啡特色為溫和均衡的風味，近日逐漸受國際行家與咖啡愛好者的註目。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">Santa Clara 聖塔克拉拉產區 海拔1500米——</span><span style="font-size: 16px;">此產區因有Chorerra瀑布的灌溉滋潤，加上鄰近的巴拿馬運河，使全巴拿馬的咖啡得以便利地輸往世界各地。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">Piedra de Candela 坎德拉產區 海拔1200米——</span><span style="font-size: 16px;">此產區為最被看好、具發展高品質特級咖啡的潛力產區。</span></p><p><span style="font-size: 16px;"><br/></span></p><p><span style="font-size: 16px;"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492669886f9923.jpg" title="巴拿马翡翠庄园波奎特70" alt="巴拿马翡翠庄园波奎特70"/> </span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">在巴拿馬咖啡史演繹的過程中，有個最突出的亮點，就是─ Geisha。比起其他巴拿馬咖啡的典型風味來說，Geisha獨具的鮮明特色更令人沈醉。在承擔眾人的期待之下，它的風險也特別的高，極高的死亡率、產量低、不易修枝外，還需要繁雜又高成本的處理方式，才能維持住它最原始的風味。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">Geisha獨具特色的明亮酸味。在《尋豆師》一書中，作者 ─許寶霖形容“平生不識瑰夏豆，就稱老饕也枉然”，可見其在咖啡圈無庸置疑的地位。瑰夏姓“貴”嗎？ 我不姓貴，我姓“瑰”！</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749267046534c16.jpg" title="哈特曼红酒日晒卡杜艾92" alt="哈特曼红酒日晒卡杜艾92"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【巴拿馬前街哈特曼<span style="font-size: 16px; text-wrap-mode: wrap;">莊園</span>咖啡】</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">產區：沃肯</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">莊園：哈特曼莊園</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">海拔：1250-1700m</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">品種：卡杜艾</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">處理法：紅酒處理法</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮參數：使用Hario V60濾杯、90℃水溫、15克粉量、1:15粉水比、中細研磨（BG#6S）</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮手法：采用分段式萃取，30克水進行悶蒸30秒，小水流註水至125克分段，繼續註水至225克停止，（悶蒸開始計時）萃取時間為2分鐘。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492670664566ad.jpg" title="咖啡杯114de" alt="咖啡杯114de"/></span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">風味描述：質感比較醇厚，酸甜感明顯，入口順滑有著很濃郁的紅酒口感，甜度高，酸味活潑明亮，層次豐富，熱帶水果、堅果、紅葡萄酒余韻、蜂蜜、蔗糖味道明顯，完全冷卻後，黃糖風味。</span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">哥斯達黎加</span></strong></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">哥斯達黎加的高緯度地方所生產的咖啡豆是世上赫赫有名的，濃郁，味道溫和，但極酸，這裏的咖啡豆都經過細心的處理，正因如此，才有高品質的咖啡。著名的咖啡是中部高原（Central Plateau）所出產的，這裏的土壤都是包括連續好幾層厚的火山灰和火山塵。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/174926708899d35c.jpg" title="哥斯达黎加产区2" alt="哥斯达黎加产区2"/></span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">優良的哥斯達黎加咖啡豆被稱為＂特硬豆＂，它的分類標準為：</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">特硬豆SHB（Strictly Hard Beans）海拔1200米（3900英尺）以上</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">好硬豆GHB（Good hard Beans）海拔1000～1200米（3300～3900英尺）</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">中硬豆MHB（Medium Hard Beans）海拔500～1000米（1600～3300英尺）</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">哥國最成熟的處理法【蜜處理】的咖啡一般會具有很棒的甜味及果酸味的平衡，風味一般會沒有日曬的咖啡濃烈，但卻更清新、香醇，這樣風味差異的關鍵來自於果膠層的糖分及酸質，在曝曬的期間，果膠層的糖分會越來越集中，而這些糖分會浸透到咖啡豆裏。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492671091ce9f8.jpg" title="蜜处理对比3406" alt="蜜处理对比3406"/></span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">其最有名的三大產地，一是位於哥斯達黎加首都聖何塞（SanJose）南部的塔拉蘇，以及中央山谷和西部山谷的產區。日曬是非常傳統的做法，所使用的資源最少，但是因為不可控製的因素太多，要做得好卻非常困難。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">哥斯達黎加種植的豆種有卡杜拉 （Caturra）、卡杜艾 （Catuai）、薇拉莎奇 （Villa Sarchi），也引進小量的肯尼亞種 SL28、Obata 等等。</span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">Villasarchi 薇拉沙奇 \\韋拉薩奇</span></strong></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">產生於哥斯達黎加，是蒂皮卡的變種，同蒂皮卡一樣樹枝與樹幹之間的角度為60度，葉子為青銅色。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/174926717010896b.jpg" title="莫扎特" alt="莫扎特"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【哥斯達黎加前街莫紮特咖啡豆】</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">產區：塔拉珠</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">莊園：卡內特莊園</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">海拔：1950m</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">品種：卡杜拉、卡杜艾</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">處理法：葡萄幹蜜處理法</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px;">沖煮參數：使用Hario V60濾杯、90℃水溫、15克粉量、1:15粉水比、中細研磨（BG#6S）</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮手法：采用分段式萃取，30克水進行悶蒸30秒，小水流繞圈註水至125克時分段，水位下降即將露出粉床時繼續註水至225克停止，（悶蒸開始計時）萃取時間為2分鐘。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">風味描述：入口是復雜的花香以及發酵醬香，帶著葡萄幹、果幹般的甜感，有著楊桃、莓果的酸調，蔗糖回甘。</span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">危地馬拉</span></strong></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></strong></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">味道的特征：苦而香濃、口感佳</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">危地馬拉的中央地區種植著世界知名，風味絕佳的好咖啡，這裏的咖啡豆多帶有炭燒味，可可香，唯其酸度稍強。微酸香醇且順口，是混合式咖啡的最佳材料。其分類依海拔標高分為七個等級。產地高地者越為香醇，而產地低地的咖啡豆，品質則較低落。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749267207b086be.jpg" title="危地马拉水洗10" alt="危地马拉水洗10"/></span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【帕卡馬拉】：咖啡一個品種，是1950年代在薩爾瓦多發現的帕卡斯Pacas（波本種的突然變異種）與巨型豆Maragogype（象豆）的雜交種。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【危地馬拉產區】</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">危地馬拉分為八大產區，五個火山產區和三個非火山產區，分別為安提瓜、傳統阿提特蘭、柯班雨林、新東方、聖馬可士火山、阿卡提蘭夠山谷、薇薇高原、法拉漢尼斯平原。</span><span style="font-size: 16px;">即便是同一產區，風味也未必相同，例如在薇薇高原，越過一個山頭，咖啡的風味馬上能感受到很大的改變，加上品種、處理法的日趨多樣，咖啡的風味呈現百家爭鳴的局面。</span></p><p><span style="font-size: 16px;"><br/></span></p><p><span style="font-size: 16px;"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749267229c8eacc.jpeg" title="危地马拉咖啡果" alt="危地马拉咖啡果"/> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【非火山產區】</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">薇薇高原產區，在危地馬拉三大非火山咖啡產區中，氣候最幹燥、海拔最高。咖啡豆風味特點是酸度高、苦而香濃、帶有葡萄酒余味，口感佳。</span><span style="font-size: 16px;">柯班雨林產區，該區域最大的特征即雨林，一年有兩季，大雨季和小雨季，這片區域的熱帶雨林伴隨而來的是高濕度與充足的養分，咖啡風味最大特色是水果香味比較濃烈，這與當地的濕度高有密切關系。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> <img src="https://gafei.com/uploadfile/ueditor/image/202506/17492672558216b2.jpg" title="危地马拉咖啡果1785" alt="危地马拉咖啡果1785"/></span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">新東方產區，位於危地馬拉最東部，咖啡種植業起步最晚，曾經是危地馬拉最偏遠最貧窮的地區。多雨、多霧的特征讓它有些接近於科班雨林，但濕氣和雨量稍少。土壤礦物質豐富，營養均衡。咖啡豆風味特點是口感均衡，醇厚度豐滿，帶有巧克力韻味，但果酸味是危地馬拉八個產區中最低的，巧克力香是新東方的主要特色。</span><span style="font-size: 16px;"> </span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【火山產區】</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">安堤瓜產區，危地馬拉名聲最為響亮的咖啡產區之一，獲獎頻率最高，被冠以“經典”之名，其產區最主要的特征為豐厚的火山土，較低的濕度，充足的陽光，晝夜溫差大。這一產區由三個火山包圍：阿瓜（Agua）、火地島（Fuego）和艾哢特喃果（Acatenango）。其中Fuego是危地馬拉最為活躍的三大活火山之一，由於當地火山頻發，火山浮石能保持濕度，可以為該區域的土壤提供源源不斷的火山灰與礦物質，克服安提瓜產區降雨量較少的缺憾，造就了當地咖啡酸甜苦辣香極均衡的風味特點。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">阿卡提蘭夠山谷產區，海拔高至2000米，樹蔭濃密，生態獨特，附近的火山不斷爆發，使土壤富含各肥沃的礦物質，成為當地的最佳天然肥料，咖啡處理主要以家庭式傳統方法加工。咖啡豆風味特點是近似安堤瓜，但果酸味稍低，幹濕香顯著、宜人，醇厚度飽滿，余韻清澈、香氣沁人心脾。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749267298f3afa1.jpg" title="危地马拉咖啡果9e0" alt="危地马拉咖啡果9e0"/> </span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">傳統阿提特蘭產區，在五大火山區域當中，其土壤中的有機成分是最為充沛的，該地區長期積累了優良的種植和加工技術，90%的咖啡，種植在阿提特蘭湖岸的劇烈火山坡上，海拔約在1300-2000米之間。咖啡豆風味特點是酸度溫和、帶有明亮的橘皮香、醇厚度佳。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">法拉漢尼斯平原產區，火山產區、海拔高，土壤內有豐富的礦物質，咖啡豆風味偏向均衡，但比起安提瓜有更為獨特的香氣與風味。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/174926734329877c.jpg" title="花神" alt="花神"/></span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【安提瓜前街花神咖啡豆】</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">產區：安提瓜</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">莊園：拉米妮塔莊園</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">海拔：1850m</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">品種：波旁、卡杜拉、卡杜艾</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">處理法：水洗處理法</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮參數：使用Hario V60濾杯、90℃水溫、15克粉量、1:15粉水比、中細研磨（BG#6S）</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮手法：采用分段式萃取，30克水進行悶蒸30秒，小水流繞圈註水至125克時分段，水位下降即將露出粉床時繼續註水至225克停止，（悶蒸開始計時）萃取時間為2分鐘。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492673605c6edb.jpg" title="咖啡液_1186" alt="咖啡液_1186"/></span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">風味描述：柑橘酸比較明顯，豐富的花香，宜人的甜度，中等醇度，後段有輕微的焦糖感，整體均衡幹凈、質感順滑。</span><span style="font-size: 16px;"> </span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">秘魯 Peru</span></strong></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">秘魯的咖啡會帶有明顯的巧克力，奶油和草本調性，主要豆種有鐵皮卡、波旁和卡杜艾。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/174926738870f6d9.png" title="秘鲁咖啡产区" alt="秘鲁咖啡产区"/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">秘魯主要產區</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">北部，秘魯有將近70％的咖啡來自這裏，以有機種植為主。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">中部，本地區地處高海拔（1200～2000m），所產咖啡大多也為有機種植，帶有優雅柔順的酸度以及層次分明的口感。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">秘魯種植咖啡采用的是有規劃的種植，使得咖啡產量大大得提升。它的豐富的酸度和醇厚滑順是它的最顯著特征。秘魯咖啡有柔和的酸味，中等的質感，滋味與香氣頗佳，是製作綜合咖啡不可或缺的成分。品質出眾的秘魯咖啡，有濃郁的香氣，口感滑順、層次分明，濃郁甘甜，並有著柔和的果酸以及濃郁的高級黑巧克力調性的豆子。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492674089b97fe.jpg" title="秘鲁瑰夏5180" alt="秘鲁瑰夏5180"/></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">厄瓜多爾Ecuador</span></strong></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">多變的生態系統造就了厄瓜多爾爾爾豐富的咖啡風味，但大多仍展現經典的南美特性，如中等的醇厚度，有層次的酸度和較高的甜度。大部分咖啡都是有機種植，在高海拔地區的咖啡有著不錯的咖啡品質。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749267472fbbefe.jpg" title="厄瓜多尔48d" alt="厄瓜多尔48d"/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">厄瓜多爾主要產區</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">馬納比省（Manabi），此地幹燥臨海，海拔介於緩和的300～700m，是厄瓜多爾爾爾最大的咖啡產區，其阿拉比卡的產量占全國的一般。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">薩莫拉欽其佩省（Zamora chinchipe），位於厄瓜多爾爾爾的東南部處在1000～;1800m的高海拔，主要生產水洗阿拉比卡，風味鮮明甘甜帶有莓果氣息。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">洛哈省（Loja），艾雨奧羅省（El oro），全國20％的阿拉比卡來自此區域，由於氣候幹燥，咖啡豆幾乎都是日曬處理。</span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">牙買加藍山</span></strong><span style="font-size: 16px;"> </span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">提起喝咖啡，很多朋友第一時間會說，「給我一杯藍山吧」。牙買加藍山咖啡的名氣高，產量少，而且歷史悠久，可以說就算沒喝過精品咖啡，也聽過藍山咖啡。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">藍山咖啡的三大產區</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">藍山地區是一個僅有6000公頃種植面積的小地方，不可能所有標有「藍山」字樣的咖啡都在那裏種植。另外的12000公頃土地用於種植其他兩種類型的咖啡（非藍山咖啡）：高山頂級咖啡和牙買加咖啡。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492680963bce28.jpg" title="牙买加蓝山地图" alt="牙买加蓝山地图"/> </span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">其等級按照豆型大小劃分為NO.1、NO.2、NO.3以及手工特選出來的PB，其中NO.1的藍山生豆基本標準是17目以上的豆子、瑕疵率低於3%、含水率13%左右等。另外，至今為止，藍山咖啡生豆處理方式只有水洗一種，沒有日曬及其他處理方式。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">牙買加藍山咖啡豆處理法</span></strong></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">牙買加藍山咖啡豆主要采用水洗法。這是為了保證藍山咖啡的標準風味，不過今年大家也有口福了，藍山咖啡的日曬版本已經順利出產。這次日曬處理藍山咖啡可以說是史無前例的創新嘗試，研發團隊也是歷盡千辛，不僅要經過牙買加農業部的允許才能出口非水洗處理生豆，還要多次考察借鑒優秀莊園的經驗，調整處理方案。</span></p><p><span style="font-size: 16px;"><br/></span></p><p><span style="font-size: 16px;"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749268027878dbc.png" title="蓝山水洗516" alt="蓝山水洗516"/> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">牙買加藍山咖啡豆分級</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">牙買加藍山地區的咖啡有三個等級：藍山咖啡（Blue Mountain Coffee）、高山咖啡（Jamaica High Mountasin Supreme Coffee Beans）和牙買加咖啡（Jamaica Prime Coffee Beans）。</span><span style="font-size: 16px;">其中的藍山咖啡下面又有分等級。由高到低依次為：藍山一號，藍山二號，藍山三號，PB（也稱公豆、圓豆）。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">藍山一號（No.1）：96%生豆是17/18目的豆子，瑕疵率低於2%。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">藍山二號（No.2）：96%生豆是16/17目的豆子，瑕疵率低於2%。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">藍山三號（No.3）：96%生豆是15/16目的豆子，瑕疵率低於2%。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">PB：96%生豆是PB，瑕疵率低於2%。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749268075baf811.jpg" title="蓝山一号b8844" alt="蓝山一号b8844"/></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【牙買加前街藍山<span style="font-size: 16px; text-wrap-mode: wrap;">一號</span>咖啡豆】</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">產區：藍山</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">莊園：克裏夫頓莊園</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">海拔：1310m</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">品種：鐵皮卡</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">處理法：水法</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮參數：使用Kono濾杯、88℃水溫、15克粉量、1:15粉水比、中細研磨（BG#6W）</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮手法：采用分段式萃取，30克水進行悶蒸30秒，小水流繞圈註水至125克時分段，水位下降即將露出粉床時繼續註水至225克停止，（悶蒸開始計時）萃取時間為2分鐘。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/1749268126f360b5.jpg" title="kono滤杯b37efb177" alt="kono滤杯b37efb177"/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">風味描述：口感幹凈溫和，濃郁香醇，黑巧克力、堅果、奶油、酸甜苦均衡。</span></p><p><br/></p><p><strong><span style="font-size: 16px; color: rgb(0, 0, 0);">玻利維亞（Bolivia）</span></strong></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">玻利維亞， 由於交通運輸困難限製了其咖啡發展的速度，但是質量卻一點不差，玻利維亞的豆子，質量都很不錯，都帶有明顯的水果調性，有時還帶有花香。</span></p><p><br/></p><p><span style="font-size: 16px;"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492681446a4a2c.jpg" title="WechatIMG2168玻利维亚" alt="WechatIMG2168玻利维亚"/> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">特別是2017年在首爾舉辦的WBC（世界咖啡師大賽）日本選手Miki Suzuki憑借玻利維亞的geisha拿到世界亞軍時，玻利維亞這個咖啡產國更進一步為人所知。玻利維亞豆種大部分為鐵皮卡，卡杜拉，卡杜艾，幾乎到處都是有機種植。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">玻利維亞擁有多樣的地形；而她的首都拉巴斯，則位於該國西部海拔3500米之高。高海拔為咖啡種植帶來了極大的優勢，但玻利維亞咖啡產業卻依舊薄弱，年產量僅150,000麻袋。</span><span style="font-size: 16px;">玻利維亞的農民主要采用水洗法處理生豆，有些偶爾也會使用日曬或蜜處理的方式。值得一提的是，由於玻利維亞比其他的咖啡原產國氣候還要寒冷，所以很多農民都會采用機器幹燥而非日曬幹燥。</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"> </span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://www.gafei.com/uploads/allimg/210301/14-210301152240101.jpg"/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">【玻利維亞前街瓦利基莊園可可日曬爪哇】</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">咖啡產區：拉巴斯La Paz</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">種植海拔：1600米</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">咖啡品種：爪哇 Java</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">處理方式：可可日曬處理 Coco natural</span><span style="font-size: 16px;"> </span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮參數：使用Kono濾杯、88℃水溫、15克粉量、1:15粉水比、中細研磨（BG#6W）</span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17492682119eeac2.jpg" title="15克咖啡粉0" alt="15克咖啡粉0"/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">沖煮手法：采用分段式萃取，30克水進行悶蒸30秒，小水流繞圈註水至125克時分段，水位下降即將露出粉床時繼續註水至225克停止，（悶蒸開始計時）萃取時間為2分鐘。</span></p><p><br/></p><p><span style="font-size: 16px; color: rgb(0, 0, 0);">風味描述：輕微發酵感、葡萄、輕微堅果、花香、中等的酸度、果汁口感</span></p><p><br/></p>' |
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'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '馬達加斯加咖啡',
'list_keywords' => '',
'list_description' => '',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '0',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '7',
'domain' => '',
'catids' =>
array (
0 => '607',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-madajiasijiakafei.html',
'total' => 0,
'field' =>
array (
),
),
611 =>
array (
'id' => '611',
'pid' => '7',
'pids' => '0,7',
'name' => '興隆咖啡',
'dirname' => 'xinglongkafei',
'pdirname' => 'kafeidou/',
'child' => 0,
'childids' => 611,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '興隆咖啡_海南興隆咖啡_正宗興隆咖啡',
'list_keywords' => '',
'list_description' => '興隆咖啡，是由興隆的歸國華僑們於1953年從海外引進咖啡種植的，雖然該品種種植歷史短，但曾備受周恩來、朱德等人好評。興隆咖啡位於海南興隆華僑旅遊經濟區興隆華僑農場，是在1953年，當時海南興隆華僑農場剛剛成立不久，爲了實現“以短養長”的做法，也就是用咖啡、香茅、水稻等短期作物收入來彌補橡膠等長期作物',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '38',
'namerule' => '{typedir}/{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '7',
'domain' => '',
'catids' =>
array (
0 => '611',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-xinglongkafei.html',
'total' => 38,
'field' =>
array (
),
),
) |
| urlrule | '/views-133522-[page].html' |
| fix_html_now_url | '' |
| my_web_url | 'https://test.gafei.com/views-133522' |
| get | array ( 's' => 'article', 'c' => 'show', 'id' => '133522', 'm' => 'index', ) |
| App.php | FCPATH/Fcms/Config/App.php |
| Autoload.php | FCPATH/Fcms/Config/Autoload.php |
| Cache.php | FCPATH/Fcms/Config/Cache.php |
| Cache.php | FCPATH/Fcms/Library/Cache.php |
| CodeIgniter.php | FCPATH/Fcms/Extend/CodeIgniter.php |
| Constants.php | FCPATH/Fcms/Config/Constants.php |
| Content.php | FCPATH/Fcms/Model/Content.php |
| ContentSecurityPolicy.php | FCPATH/Fcms/Config/ContentSecurityPolicy.php |
| Cookie.php | FCPATH/Fcms/Config/Cookie.php |
| Database.php | FCPATH/Fcms/Config/Database.php |
| Date.php | FCPATH/Fcms/Field/Date.php |
| Exceptions.php | FCPATH/Fcms/Config/Exceptions.php |
| Exceptions.php | FCPATH/Fcms/Extend/Exceptions.php |
| Field.php | FCPATH/Fcms/Library/Field.php |
| File.php | FCPATH/Fcms/Field/File.php |
| Filters.php | FCPATH/Fcms/Config/Filters.php |
| Helper.php | FCPATH/Fcms/Core/Helper.php |
| Hooks.php | FCPATH/App/Bdts/Config/Hooks.php |
| Hooks.php | FCPATH/Fcms/Core/Hooks.php |
| Init.php | FCPATH/Fcms/Init.php |
| Input.php | FCPATH/Fcms/Library/Input.php |
| Kint.php | FCPATH/Fcms/Config/Kint.php |
| Lang.php | FCPATH/Fcms/Library/Lang.php |
| Logger.php | FCPATH/Fcms/Config/Logger.php |
| Member.php | FCPATH/Fcms/Model/Member.php |
| Model.php | FCPATH/Fcms/Core/Model.php |
| Module.php | FCPATH/Fcms/Extend/Home/Module.php |
| Modules.php | FCPATH/Fcms/Config/Modules.php |
| Paths.php | FCPATH/Fcms/Config/Paths.php |
| Phpcmf.php | FCPATH/Fcms/Core/Phpcmf.php |
| Request.php | FCPATH/Fcms/Extend/Request.php |
| Router.php | FCPATH/Fcms/Library/Router.php |
| Router.php | FCPATH/My/Library/Router.php |
| Routes.php | APPPATH/Config/Routes.php |
| Routes.php | FCPATH/Fcms/Config/Routes.php |
| Security.php | FCPATH/Fcms/Library/Security.php |
| Seo.php | FCPATH/Fcms/Library/Seo.php |
| Service.php | FCPATH/Fcms/Core/Service.php |
| Services.php | FCPATH/Fcms/Config/Services.php |
| Show.php | APPPATH/Controllers/Show.php |
| Text.php | FCPATH/Fcms/Field/Text.php |
| Textarea.php | FCPATH/Fcms/Field/Textarea.php |
| Toolbar.php | FCPATH/Fcms/Config/Toolbar.php |
| Ueditor.php | FCPATH/Fcms/Field/Ueditor.php |
| UserAgents.php | FCPATH/Fcms/Config/UserAgents.php |
| Version.php | FCPATH/My/Config/Version.php |
| View.php | FCPATH/Fcms/Config/View.php |
| View.php | FCPATH/Fcms/Core/View.php |
| View.php | FCPATH/Fcms/Extend/View.php |
| _data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_1.htm.cache.php | /data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_1.htm.cache.php |
| _data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_2.htm.cache.php | /data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_new_recommend_2.htm.cache.php |
| _data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_show.html.cache.php | /data/web/hk.gafei.com/xunruicms/cache/template/_data_web_hk.gafei.com_xunruicms_template_pc_hk_gafei_home_show.html.cache.php |
| cache.php | /data/web/hk.gafei.com/xunruicms/cache/config/cache.php |
| custom.php | /data/web/hk.gafei.com/xunruicms/config/custom.php |
| database.php | /data/web/hk.gafei.com/xunruicms/config/database.php |
| domain_app.php | /data/web/hk.gafei.com/xunruicms/cache/config/domain_app.php |
| domain_client.php | /data/web/hk.gafei.com/xunruicms/cache/config/domain_client.php |
| hooks.php | /data/web/hk.gafei.com/xunruicms/config/hooks.php |
| index.php | /data/web/hk.gafei.com/hk/index.php |
| lang.php | /data/web/hk.gafei.com/hk/api/language/zh-cn/lang.php |
| memcached.php | /data/web/hk.gafei.com/xunruicms/config/memcached.php |
| redis.php | /data/web/hk.gafei.com/xunruicms/config/redis.php |
| rewrite.php | /data/web/hk.gafei.com/xunruicms/config/rewrite.php |
| site.php | /data/web/hk.gafei.com/xunruicms/cache/config/site.php |
| system.php | /data/web/hk.gafei.com/xunruicms/cache/config/system.php |
| AutoloadConfig.php | SYSTEMPATH/Config/AutoloadConfig.php |
| Autoloader.php | SYSTEMPATH/Autoloader/Autoloader.php |
| BaseBuilder.php | SYSTEMPATH/Database/BaseBuilder.php |
| BaseCollector.php | SYSTEMPATH/Debug/Toolbar/Collectors/BaseCollector.php |
| BaseConfig.php | SYSTEMPATH/Config/BaseConfig.php |
| BaseConnection.php | SYSTEMPATH/Database/BaseConnection.php |
| BaseHandler.php | SYSTEMPATH/Cache/Handlers/BaseHandler.php |
| BaseResult.php | SYSTEMPATH/Database/BaseResult.php |
| BaseService.php | SYSTEMPATH/Config/BaseService.php |
| Builder.php | SYSTEMPATH/Database/MySQLi/Builder.php |
| CacheFactory.php | SYSTEMPATH/Cache/CacheFactory.php |
| CacheInterface.php | SYSTEMPATH/Cache/CacheInterface.php |
| CliRenderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/CliRenderer.php |
| CloneableCookieInterface.php | SYSTEMPATH/Cookie/CloneableCookieInterface.php |
| CodeIgniter.php | SYSTEMPATH/CodeIgniter.php |
| Common.php | SYSTEMPATH/Common.php |
| Config.php | SYSTEMPATH/Config/Config.php |
| Config.php | SYSTEMPATH/Database/Config.php |
| Connection.php | SYSTEMPATH/Database/MySQLi/Connection.php |
| ConnectionInterface.php | SYSTEMPATH/Database/ConnectionInterface.php |
| ContentSecurityPolicy.php | SYSTEMPATH/HTTP/ContentSecurityPolicy.php |
| Controller.php | SYSTEMPATH/Controller.php |
| Cookie.php | SYSTEMPATH/Cookie/Cookie.php |
| CookieInterface.php | SYSTEMPATH/Cookie/CookieInterface.php |
| CookieStore.php | SYSTEMPATH/Cookie/CookieStore.php |
| Database.php | SYSTEMPATH/Database/Database.php |
| Database.php | SYSTEMPATH/Debug/Toolbar/Collectors/Database.php |
| DebugToolbar.php | SYSTEMPATH/Filters/DebugToolbar.php |
| DotEnv.php | SYSTEMPATH/Config/DotEnv.php |
| Escaper.php | SYSTEMPATH/ThirdParty/Escaper/Escaper.php |
| Events.php | SYSTEMPATH/Debug/Toolbar/Collectors/Events.php |
| Events.php | SYSTEMPATH/Events/Events.php |
| Exceptions.php | SYSTEMPATH/Debug/Exceptions.php |
| Factories.php | SYSTEMPATH/Config/Factories.php |
| Factory.php | SYSTEMPATH/Config/Factory.php |
| FileLocator.php | SYSTEMPATH/Autoloader/FileLocator.php |
| Files.php | SYSTEMPATH/Debug/Toolbar/Collectors/Files.php |
| FilterInterface.php | SYSTEMPATH/Filters/FilterInterface.php |
| Filters.php | SYSTEMPATH/Filters/Filters.php |
| Header.php | SYSTEMPATH/HTTP/Header.php |
| IncomingRequest.php | SYSTEMPATH/HTTP/IncomingRequest.php |
| Kint.php | SYSTEMPATH/ThirdParty/Kint/Kint.php |
| Logger.php | SYSTEMPATH/Log/Logger.php |
| LoggerInterface.php | SYSTEMPATH/ThirdParty/PSR/Log/LoggerInterface.php |
| Logs.php | SYSTEMPATH/Debug/Toolbar/Collectors/Logs.php |
| Message.php | SYSTEMPATH/HTTP/Message.php |
| MessageInterface.php | SYSTEMPATH/HTTP/MessageInterface.php |
| MessageTrait.php | SYSTEMPATH/HTTP/MessageTrait.php |
| Modules.php | SYSTEMPATH/Modules/Modules.php |
| Query.php | SYSTEMPATH/Database/Query.php |
| QueryInterface.php | SYSTEMPATH/Database/QueryInterface.php |
| RedisHandler.php | SYSTEMPATH/Cache/Handlers/RedisHandler.php |
| Renderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/Renderer.php |
| RendererInterface.php | SYSTEMPATH/View/RendererInterface.php |
| Request.php | SYSTEMPATH/HTTP/Request.php |
| RequestInterface.php | SYSTEMPATH/HTTP/RequestInterface.php |
| RequestTrait.php | SYSTEMPATH/HTTP/RequestTrait.php |
| Response.php | SYSTEMPATH/HTTP/Response.php |
| ResponseInterface.php | SYSTEMPATH/HTTP/ResponseInterface.php |
| ResponseTrait.php | SYSTEMPATH/API/ResponseTrait.php |
| ResponseTrait.php | SYSTEMPATH/HTTP/ResponseTrait.php |
| Result.php | SYSTEMPATH/Database/MySQLi/Result.php |
| ResultInterface.php | SYSTEMPATH/Database/ResultInterface.php |
| RichRenderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/RichRenderer.php |
| RouteCollection.php | SYSTEMPATH/Router/RouteCollection.php |
| RouteCollectionInterface.php | SYSTEMPATH/Router/RouteCollectionInterface.php |
| Router.php | SYSTEMPATH/Router/Router.php |
| RouterInterface.php | SYSTEMPATH/Router/RouterInterface.php |
| Routes.php | SYSTEMPATH/Config/Routes.php |
| Routes.php | SYSTEMPATH/Debug/Toolbar/Collectors/Routes.php |
| Services.php | SYSTEMPATH/Config/Services.php |
| TextRenderer.php | SYSTEMPATH/ThirdParty/Kint/Renderer/TextRenderer.php |
| Timer.php | SYSTEMPATH/Debug/Timer.php |
| Timers.php | SYSTEMPATH/Debug/Toolbar/Collectors/Timers.php |
| Toolbar.php | SYSTEMPATH/Debug/Toolbar.php |
| URI.php | SYSTEMPATH/HTTP/URI.php |
| UserAgent.php | SYSTEMPATH/HTTP/UserAgent.php |
| Utils.php | SYSTEMPATH/ThirdParty/Kint/Utils.php |
| View.php | SYSTEMPATH/Config/View.php |
| View.php | SYSTEMPATH/View/View.php |
| Views.php | SYSTEMPATH/Debug/Toolbar/Collectors/Views.php |
| init.php | SYSTEMPATH/ThirdParty/Kint/init.php |
| init_helpers.php | SYSTEMPATH/ThirdParty/Kint/init_helpers.php |
| url_helper.php | SYSTEMPATH/Helpers/url_helper.php |
| Directory: | |
| Controller: | \Phpcmf\Controllers\Show |
| Method: | index |
| Params: | 0 / 0 |
| Method | Route | Handler |
|---|---|---|
| GET | / | \Phpcmf\Controllers\Show::index |
| HEAD | / | \Phpcmf\Controllers\Show::index |
| POST | / | \Phpcmf\Controllers\Show::index |
| PUT | / | \Phpcmf\Controllers\Show::index |
| DELETE | / | \Phpcmf\Controllers\Show::index |
| OPTIONS | / | \Phpcmf\Controllers\Show::index |
| TRACE | / | \Phpcmf\Controllers\Show::index |
| CONNECT | / | \Phpcmf\Controllers\Show::index |
| CLI | migrations/([^/]+)/([^/]+) | \CodeIgniter\Commands\MigrationsCommand::$1/$2 |
| CLI | migrations/([^/]+) | \CodeIgniter\Commands\MigrationsCommand::$1 |
| CLI | migrations | \CodeIgniter\Commands\MigrationsCommand::index |
| CLI | ci(.*) | \CodeIgniter\CLI\CommandRunner::index/$1 |
| CLI | / | \Phpcmf\Controllers\Show::index |
| Time | Event Name | Times Called |
|---|---|---|
| 6.61 ms | pre_system | 1 |
| 0.11 ms | dbquery | 9 |
| Action | Datetime | Status | Method | URL | Content-Type | Is AJAX? |
|---|---|---|---|---|---|---|
| 2025-06-21 19:54:57 | 200 | GET | https://252fm.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:56 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:55 | 200 | GET | https://test.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:54 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:53 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:52 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:51 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:50 | 200 | GET | https://252fm.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:49 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:48 | 200 | GET | https://112006111.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:46 | 200 | GET | https://112006111.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:45 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:44 | 200 | GET | https://288.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:43 | 200 | GET | https://cdn.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:42 | 200 | GET | https://madmin.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:40 | 200 | GET | https://w.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:39 | 200 | GET | https://288.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:38 | 200 | GET | https://ww.gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:37 | 200 | GET | https://gafei.com/index.php/ | text/html; charset=UTF-8 | No | |
| 2025-06-21 19:54:36 | 200 | GET | https://288.gafei.com/index.php/ | text/html; charset=UTF-8 | No |
Session doesn't seem to be active.
| s | article |
| c | show |
| id | 133522 |
| m | index |
| Priority | u=0, i |
| Accept-Encoding | gzip, deflate, br, zstd |
| Sec-Fetch-Dest | document |
| Sec-Fetch-User | ?1 |
| Sec-Fetch-Mode | navigate |
| Sec-Fetch-Site | none |
| Accept | text/html,application/xhtml+xml,application/xml;q=0.9,image/avif,image/webp,image/apng,*/*;q=0.8,application/signed-exchange;v=b3;q=0.7 |
| User-Agent | Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com) |
| Upgrade-Insecure-Requests | 1 |
| Sec-Ch-Ua-Platform | "Windows" |
| Sec-Ch-Ua-Mobile | ?0 |
| Sec-Ch-Ua | "Chromium";v="130", "HeadlessChrome";v="130", "Not?A_Brand";v="99" |
| Cache-Control | no-cache |
| Pragma | no-cache |
| Host | test.gafei.com |
| Priority | u=0, i |
| Accept-Encoding | gzip, deflate, br, zstd |
| Sec-Fetch-Dest | document |
| Sec-Fetch-User | ?1 |
| Sec-Fetch-Mode | navigate |
| Sec-Fetch-Site | none |
| Accept | text/html,application/xhtml+xml,application/xml;q=0.9,image/avif,image/webp,image/apng,*/*;q=0.8,application/signed-exchange;v=b3;q=0.7 |
| User-Agent | Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com) |
| Upgrade-Insecure-Requests | 1 |
| Sec-Ch-Ua-Platform | "Windows" |
| Sec-Ch-Ua-Mobile | ?0 |
| Sec-Ch-Ua | "Chromium";v="130", "HeadlessChrome";v="130", "Not?A_Brand";v="99" |
| Cache-Control | no-cache |
| Pragma | no-cache |
| Host | test.gafei.com |
| CodeIgniter Version: | 4.1.4 |
| PHP Version: | 8.0.25 |
| PHP SAPI: | fpm-fcgi |
| Environment: | development |
| Base URL: | https://test.gafei.com/ |
| Timezone: | PRC |
| Locale: | en |
| Content Security Policy Enabled: | No |
