{"translated":"盧安達 凱扎" 咖啡豆}

The anaerobic fermentation really comes through in the cup—that melon sweetness is unmistakable and lingers nicely. I've brewed it both as a pour-over and in my French press, and the clarity at 1,700 meters elevation makes every sip smooth. A new favorite for my morning rotation.

Brewed a cup this morning and the red bourbon really holds up—smooth and clean even as it cools, which I don't usually expect from a natural. The anaerobic process gives it a distinct depth without going too funky, and the 1,600-1,800 masl altitude shows in that bright finish. Only knock is the bag

First brew this morning and the melon note is unmistakable—sweet and clean, almost like honeydew. The anaerobic natural process gives it a smooth, fruity body that I wasn't expecting from a Red Bourbon. Only gripe is the bag doesn't reseal well, so I'll transfer it to a jar.