4.1.4

'5028'

'6'

'拉丁美洲（Latin America）咖啡與烘焙'

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'咖啡知識,咖啡烘焙,咖啡百科'

'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。'

'147'

'1'

'百瑞斯塔網'

'9'

'/views-5028'

'0'

'0'

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'2014-07-02 16:07:39'

'2014-07-02 16:27:07'

'5024'

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'<p>
	　　因爲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&ldquo;波旁&rdquo;。如今波旁已經是阿拉比卡中咖啡的重要分支。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。普遍使用溼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小更加均勻，瑕疵率也更低。</p>
<p>
	　　一：祕魯(Peru)香氣3分亮度4.5分醇厚3分風味4分回味4分</p>
<p>
	　　適合烘焙程度：Full city/Espresso/Dark中、深焙最適合祕魯咖啡豆，太淺的話無法表現出風味與甘甜味。</p>
<p>
	　　祕魯咖啡之前在國際上並不常見，一般認爲其處理過程草率，所以評價不佳，這是因爲之前被國家壟斷的結果。其實祕魯的咖啡生長條件優良，而且許多都是有機種植，所以咖啡豆的品質一直相當不錯。祕魯咖啡著名的產區是嬋茶瑪悠(Chanchamayo)，而諾特瑞(Notre)和庫斯科)(Cuzco)也偶有佳作。好的祕魯咖啡豆不論是質地、酸度和複雜度都不錯，可說是兼具中美洲咖啡的亮度和南美洲咖啡的醇厚。</p>
<p>
	　　二：墨西哥(Mexico)香氣3分亮度4分醇厚3分風味4分回味4分</p>
<p>
	　　適合烘焙程度：Full cityfull city,烘焙到二爆一開始就起鍋，不管是混入配方製作Espresso或是衝煮單品，墨西哥咖啡豆可說是風味獨具。</p>
<p>
	　　墨西哥咖啡從北邊的科特佩和維拉克魯斯，到中部瓦哈卡區的普勒馬斯，一直到最南邊的恰帕斯，都是咖啡的產區，而各區的風味也都有所差異。墨西哥雖然產區多，但是因爲品質穩定度不高，所以得多方嘗試才能挑到品質高好的，基本上瓦哈卡和恰帕斯的咖啡水準比較整齊。恰帕斯鄰近危地馬拉的韋韋特南戈產區，所以其風味類似。事實上墨西哥也是通過有機認證的有機咖啡生產大國。一般來說，墨西哥咖啡風味較輕，但溫和細緻，而且香味不錯，所以蠻值得一試的。</p>
<p>
	　　三：哥倫比亞(Colombian)香氣3.5分亮度4.5分醇厚3.5分風味4.5分回味4.5分</p>
<p>
	　　適合烘焙程度：Medial/City/Full city/Espresso/Dark/French哥倫比亞豆是少數烘焙程度涵蓋淺焙至極深焙的咖啡豆，從淺焙的乾淨亮度到深焙的甘甜，在這麼寬廣的範圍中，哥倫比亞豆都會有不同風貌的表現。</p>
<p>
	　　曾經是僅此於巴西的第二大咖啡生產國，但是目前已經被越南超越而屈居第三的哥倫比亞是全世界最大的水洗豆供應國，哥倫比亞在多年的形象塑造之下已經成了好咖啡的代名詞。儘管風味平衡、質地厚、有名亮的酸味，香氣也可，但是仔細品嚐一下，其實大部分的哥倫比亞豆很平庸，沒有什麼個性。選哥倫比亞豆時不能只看等級標示，而是要注意產區，因爲哥倫比亞目前是以豆子顆粒大小來分級，所以咖啡袋子上表示的Supremo或是Excelso指的是豆子大小而非品質高低，可是豆子的大小其實和入口的風味並沒有必然的關係，反倒是產地的海拔高度和口感的關係比較密切，所以這種分級制度常爲人所詬病。事實上大部分的中、南美洲國家都已經改用海拔分等的方式，只有哥倫比亞還維持這種傳統的分級制，許多哥倫比亞的咖啡人士已經體認到這一點而開始要求更改分級制度。哥倫比亞著名的大產區有麥德林、亞美尼亞、馬尼薩萊斯三個產區，所以在裝咖啡的袋子上有時會看到MAM三個字，代表的就是這咖啡豆可能來自這三個產區的任一個。哥倫比亞最高級的咖啡豆幾乎都是產自傳統的小型農莊，這小小農莊種的是鐵比卡(Typica)種的老咖啡樹，樹種好加上採收與處理程序仔細，所以品質極高，但是相對的產量也低。</p>
<p>
	　　四：哥斯達黎加(Costa Rica)香氣3.5分亮度4.5分醇厚3分風味4.5分回味4.5分</p>
<p>
	　　適合烘焙程度：Light/Medial/City想要展現哥斯達黎加完美平衡的風味的話絕對不可以深烘焙，建議City程度即可，甚至第一爆一結束即可下豆，這時候香味風味都會兼具，接近第二爆是烘焙最深的極限，切勿進入第二爆而浪費上好的咖啡豆。</p>
<p>
	　　哥斯達黎加咖啡被許多美食家譽爲&ldquo;完全咖啡&rdquo;，因爲它整體表現非常的平衡，風味十分乾淨且緊緻，細緻的的酸味中帶着青蘋果香(有時是柑橘或是梅果香)，body緊緻而不會偏薄，喝完之後咖啡的甘甜味會留在喉中甚久，所以有人形容它品嚐起來&ldquo;具有完美的平衡&rdquo;!最好的哥斯達黎加咖啡回味中還會冒出巧克力香。哥斯達黎加總共有十三萬個大大小小的咖啡莊園，在最著名的產地就是靠近南方太平洋海岸的塔拉蘇(Tarrzu)與首都聖荷西北方的三水河(Tres Rios)，這些地區海拔高，土壤好，所以種植密度最密，咖啡品質相當穩定，而在這許許多多的咖啡莊園中最有名的就是位於塔拉蘇，有着&ldquo;嚐起來有如鈴聲般清澈&rdquo;美譽的拉米尼塔(LaMinita)莊園，La Minita莊園的咖啡之所以這麼優秀完全是因爲從咖啡樹的種植到咖啡豆的處理皆極細心與嚴格，事實上該莊園一年所生產的咖啡豆不算少，但是夠格掛上La Minita的名字出售的數量卻極少，被篩選剩下的只能以塔拉蘇產區的咖啡豆出售。因爲塔拉蘇太有名了，其他產區的名氣就較不爲世人所知，像是波爾斯火山區、三水河產區。三大火山產區甚至在北邊靠大西洋的Orosi等等，這些地區也生產很優秀的咖啡。強勢品牌的另一個麻煩是許多明明不是塔拉蘇產區的咖啡也魚目混珠，頂着塔拉蘇的照片，所以親自嘗試是不上當的不二法門。</p>
<p>
	　　五：危地馬拉(Guatemala)香氣3.5分亮度4.5分醇厚3.5分風味4.5分回味4.5分</p>
<p>
	　　適合烘焙程度：Light/Medial/City淺焙，city程度最能夠展現危地馬拉咖啡的特色，過深則降低水果清香，若是喜歡煙燻味的話倒是可以烘焙得接近二爆，但是依然是以不進入二爆爲原則。</p>
<p>
	　　由於美國隊該國咖啡農業介入極深，剝削也重，巨大的北美跨國集團掌控絕大多數的產區，用極低的工資生產低海拔、低品質的咖啡!這些劣質咖啡不能代表真正的危地馬拉咖啡。事實上危地馬拉的種植條件得天獨厚，許多產區海拔高度、土壤、氣候條件都很理想，所以可以產出全世界最複雜、最細膩的咖啡。最有名的是火山區的安提瓜(Antigua),該地區咖啡以煙燻味著稱，香料與水果酸的表現亦不差。北邊的韋韋特南戈(Huehuetenango)的果香更出色，不過風味比安提瓜略淡一些。另外像是科萬、佛萊賈尼斯以及基切地區咖啡也各有特色，近年來阿替特蘭產區的咖啡也偶有佳作。</p>
<p>
	　　六：薩爾瓦多(El Salvador)香氣4分亮度4.5分醇厚3分風味4.5分回味4.5分</p>
<p>
	　　適合烘焙程度：City/Full city city若是對風味厚重有偏好的話，可以將其烘焙的略深一些也無妨。</p>
<p>
	　　一般人印象中的薩爾瓦多是一個戰亂頻繁的地方，而確實也是因爲連年的內戰讓薩爾瓦多的咖啡豆無法在國際市場上出頭，其實薩爾瓦多的土壤、高度、氣候三者條件皆備，要生產出與危地馬拉和哥斯達黎加等量奇觀的咖啡應該不是難事，而且早在19世紀薩爾瓦多就可以種植咖啡了，甚至一度是該國最重要的經濟作物。近年來薩爾瓦多的政局穩定，市場經濟開放，所以它的咖啡豆逐漸地在國際市場上嶄露頭角。大部分的薩爾瓦多咖啡都是經過認證的有機咖啡，味道方面則是清爽亮度，水果香味也算豐富，風味比鄰近的幾個國家的咖啡豆略厚重些，整體拉說是相當不錯的，相信以後應該會更好，越來越出色。</p>
<p>
	　　七：巴拿馬(Panama)香氣3.5分亮度4.5分醇厚3.5分風味4.5分回味4.5分</p>
<p>
	　　適合烘焙：Light/Medial/City淺焙至中焙，淺到一爆快結束即可;最深也不要進入二爆，否則會損其亮度乾淨的特質，複雜度也會降低。</p>
<p>
	　　咖啡通路商常開玩笑說：&ldquo;好的夏威夷可那豆其實是巴拿馬豆，好的牙買加藍山豆其實是巴拿馬豆，好的哥斯達黎加豆其實也是巴拿馬豆。&rdquo;雖然是玩笑，其中所透露的就是精品咖啡世界對巴拿馬豆的高度評價!巴拿馬咖啡豆價格平實，品質極高且穩定，常常輕易地超越其他著名的咖啡豆，而這就是爲什麼許多巴拿馬豆被拿來冒充其他高價位豆的原因。高級的巴拿馬咖啡豆風味複雜純淨，恰到好處的醇厚加上亮度的口感，稱其爲最超值的咖啡一點也不爲過。巴拿馬咖啡種植的海拔高度都相當高，許多有名的莊園也都是數代經營，有悠久的傳統與豐富的經驗，所以生產的咖啡都品質自然就很高。</p>
<p>
	　　八：尼加拉瓜(Nicaragua)香氣3.5分亮度4分醇厚3.5分風味4分回味4分</p>
<p>
	　　適合烘焙程度：City/Full city喜歡深焙口味的人可以試試希諾特加(Jinotega)和馬塔加爾怕(Matagalpa)，烘焙第二爆聲密集時下豆，此時風味厚實但保有足夠的平衡，還帶着一股強烈的苦甜，非常適合充煮單品的Espresso。當然，尼加拉瓜豆也是很適合中焙的，建議都試試。</p>
<p>
	　　與絕大多數中美洲咖啡產國一樣，尼加拉瓜種植條件相當好，大部分高級咖啡豆都產自高海拔的莊園，而這些咖啡豆會表示着&ldquo;SHG grade&rdquo;(Strictly High Grown)。尼加拉瓜大部分種植傳統的咖啡品種，像是鐵比卡、波旁、國寶咖啡等等，另外還有一些Caturra種的咖啡樹。高級的尼加拉瓜咖啡具備咖啡最經典的風味：質地厚重，味道乾淨，整體平衡。而SHG更是中美洲唯一沒有銳利酸度的咖啡。尼加拉瓜的咖啡往往爲人所低估，像是希諾特加和馬塔加爾帕兩個產區的咖啡就比許多哥倫比亞咖啡出色;而賽哥維亞(Segovia)產區也不錯，有點類似墨西哥的瓦哈卡。</p>
<p>
	　　九：巴西(Brazil)香氣 3分亮度3.5分醇厚3.5分風味4分回味4分</p>
<p>
	　　適合烘焙：City/Full city/Espresso 用作Espressode的基豆不可以烘焙太深，因爲產區海拔低，豆子密度就低，在深焙之下壺產生焦炭苦味，二爆之前起鍋最好。至於高級的巴西豆則可以有較爲寬廣的烘焙範圍，從city到二爆中段皆適合。</p>
<p>
	　　巴西是全世界最大的咖啡生產國，而且歷史可以追溯到17世紀初，巴西咖啡的產量雖然是世界最大，但是大部分都是低品質阿拉比卡咖啡豆和羅布斯塔咖啡豆，這是因爲許多巴西咖啡的生長環境絕大多數海拔低，又非火山灰土壤，甚至原來是完全沒有樹林遮蔭的大草原，這些先天缺憾是無法由新式的農耕技術來彌補的，所以大部分的精品咖啡世界人士對於巴西咖啡的印象並不是太好。不過這並不表示巴西咖啡不堪入口，近年來一下巴西的咖啡農們努力地讓巴西咖啡與高品質咖啡畫上等號，而該國的咖啡協會也在這方面全力的幫忙，他們的努力也得到了回報，在咖啡市場上所拍賣的價格也相當的漂亮。巴西的三個主要咖啡產區爲巴伊亞(Bahia)、米納斯吉拉斯(Minas Gerais)和聖保羅(Sao Paulo)三個州，但是上等巴西豆大多來自米納斯吉拉斯省，最有名的喜拉朵是米納斯吉拉斯省裏的小產區。至於桑托斯(Santos)則是吧最大、歷史最久的咖啡出口港，標示爲Santos的豆子可能來自巴西國內任何地方，所以不是個有用的區域或等級指標。普通的巴西咖啡豆不但生豆外觀不佳、大小顆粒參差不齊，重要的是味道非常的平庸，毫無特色可言，而且有些還會有一股令人不悅的碘味。好的巴西豆產自波旁(Bourbon)種的老咖啡樹，聞起來有一股明顯的核果味，口味帶甜而起酸度低，有巧克力的苦甜口感，有人則用&ldquo;極爲滑潤順口&rdquo;(Strictly Soft)來形容頂級的巴西咖啡。因爲富含油脂，所以巴西豆一直是Espresso配方中不可或缺的要角。好的巴西豆醇厚、風味、甜味三者具備，但又不奪味，提供最佳舞臺供其他咖啡盡情表現。</p>
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'咖啡知識,咖啡烘焙,咖啡百科'

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'1404288459'

'1404289627'

'拉丁美洲（Latin America）咖啡與烘焙_咖啡技術_咖啡知識_中國咖啡網'

'咖啡知識,咖啡烘焙,咖啡百科'

'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。'

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