The People
Jackz Lee
The Story
Sabarica 是一家位於馬來西亞沙巴州的精品咖啡生豆商。 他們與京那巴魯山脈的當地咖啡農可持續管理實踐，收穫並處理該地區最優質的阿拉比卡咖啡豆。
Sabarica 通過咖啡農場之旅為咖啡師和鑑賞家提供更深的咖啡體驗，帶您一路直達京那巴魯山（海拔1,100m至1,450m）的高地，體驗咖啡種植的真正本性。 激發您成為咖啡愛好者的心，提高您對咖啡行業的認識，甚至以前所未有的方式改變您對咖啡的看法。
The Place
Ranau, Sabah, Malaysia
Malaysia Sabah Ranau Washed Green Beans 馬來西亞 沙巴 金納巴魯山 沙巴利卡 水洗生豆
RM600.00 MYR RM850.00 MYR
熱帶水果。 榛子。 可可。
Tropical Fruit. Hazelnut. Cocoa.
| Variety | Catimor |
| Processing | Washed |
| Region | Ranau, Sabah |
| Producer | Fabien William |
| Altitude | 1300-1450masl |
| Harvest | September 2021 (九月) |
| Tasting Notes | 熱帶水果。 榛子甜。 中度口感。 可可。 Tropical fruit. Hazelnut sweetness. Medium body. Cocoa. |
| Quantity | 1kg |
About this coffee :
Sabarica 是沙巴精品阿拉比卡咖啡豆的處理廠，座落在沙巴州京那巴魯山脈與當地人種植咖啡豆。1950年代，京那巴魯山（Mount Kinabalu）的當地人引入咖啡種子並開始種植咖啡。品種多數是卡迪摩 Catimor 和 鐵皮卡 Typica，種植在海拔 1300-1450 米以上
近年來，Sabarica 的創辦人 Jackz Lee 與當地咖啡農戶的合作，以及農業部的支持下，採用最佳實踐咖啡處理法製作精品阿拉比卡咖啡豆。通過 Sabarica 對咖啡莊園的持續管理，當地咖啡館可以品嚐新鮮烘焙的咖啡豆，同時幫助當地小農和他們的咖啡農場發展。
這是2021年批次。人工採收咖啡果，果農只採摘已成熟的深黑的咖啡果。採摘後，立即用清新干淨的山泉水清洗，並同時清除所有漂浮的未熟咖啡果和瑕疵豆撈除。將整個咖啡果倒入去皮機器去除外果皮。將咖啡果外皮曬乾，製成咖啡殼茶。
豆子經過一晚的發酵脱果膠。第二天再清洗一次，然後放在小溫室和高架床上的太陽日曬 7-14 天。這樣可以使豆子在通風條件下更加均勻和緩慢曬乾，也可以延長生豆的保質期限至 16-18 個月也有非常好的風味。另外，溫室也可以保護豆子免受雨水和強風的侵襲。
這批次是 AAA 特別篩選最大顆的豆子，並且經過再三挑選以確保零瑕疵豆。我們建議您豆子烘到淺至中焙範圍。淺焙表現出熱帶水果味和甜味，並帶有可可味餘韻，中焙則有更明顯的巧克力和榛子風味。
Sabarica is a coffee producer for Sabah’s coffee (Coffea arabica species) harvested with love through sustainable management practices with local coffee plantations in the foothills of Mt Kinabalu, Sabah, Borneo.
Plantation of coffee was introduced to locals at Mount Kinabalu in the 1950s yet commercial harvesting with good processing methods was re-introduced to locals again in recent years through the collaboration between Sabarica and the local coffee farmers and with support from our Agriculture Dept.
This is the year 2021 batch. Coffee cherries were handpicked and pickers are trained to pick only ripe cherries. Once picked, it's washed immediately with fresh clean mountain water and remove all unripe floaters at the same time. The coffee cherry in whole is poured into depulper to remove cherry skin. The cherry skin is sundried and made into cascara tea.
The beans in parchment go into fermentation for a night to remove the sticky layer called mucilage. It's washed again the next day and bring to small greenhouses & sundry on raised beds for 7-14 days. This makes the beans dry in more gentle even heat with aeration, which helps to prolong the green beans shelf life. Also, gives protection to beans from rain & strong wind.
This batch is the AAA largest bean size and triple sort & picked to ensure zero defects, a specialty grade coffee beans produced in Malaysia.
We recommend a roast level range of light to medium roast. Lighter roast exhibits the tropical fruitiness and sweetness, with hints of cocoa finish, whereas medium roast gives more pronounced chocolate & hazelnut notes.
一公斤裝在 1-2 工作日內出貨，5kg 以上預訂從馬來西亞運出
1kg pack ships within 1-2 working days, 5kg order above pre-order ship from Malaysia
Malaysia Sabah Ranau Honey Processed Green Beans 馬來西亞 沙巴 金納巴魯山 沙巴利卡 蜜處理生豆
RM650.00 MYR RM950.00 MYR
熱帶水果。 甘蔗。 蜂蜜。
Tropical Fruit. Sugarcane. Honey.
| Variety | Catimor & Typica |
| Processing | Honey Processed |
| Region | Ranau, Sabah |
| Producer | Fabien William |
| Altitude | 1300-1450masl |
| Harvest | January 2022 (一月) |
| Tasting Notes | Tropical fruit. Hazelnut sweetness. Medium body. Cocoa smooth lingering finish |
| Quantity | 1kg |
About this coffee :
Sabarica 是沙巴精品阿拉比卡咖啡豆的處理廠，座落在沙巴州京那巴魯山脈與當地人種植咖啡豆。1950年代，京那巴魯山（Mount Kinabalu）的當地人引入咖啡種子並開始種植咖啡。品種多數是卡迪摩 Catimor 和 鐵皮卡 Typica，種植在海拔 1300-1450 米以上
近年來，Sabarica 的創辦人 Jackz Lee 與當地咖啡農戶的合作，以及農業部的支持下，採用最佳實踐咖啡處理法製作精品阿拉比卡咖啡豆。通過 Sabarica 對咖啡莊園的持續管理，當地咖啡館可以品嚐新鮮烘焙的咖啡豆，同時幫助當地小農和他們的咖啡農場發展。
這是2022年批次。人工採收咖啡果，果農只採摘已成熟的深黑的咖啡果。採摘後，立即用清新干淨的山泉水清洗，並同時清除所有漂浮的未熟咖啡果和瑕疵豆撈除。將整個咖啡果倒入去皮機器去除外果皮。將咖啡果外皮曬乾，製成咖啡殼茶。
豆子經過一晚的發酵脱果膠。第二天再清洗一次，然後放在小溫室和高架床上的太陽日曬 7-14 天。這樣可以使豆子在通風條件下更加均勻和緩慢曬乾，也可以延長生豆的保質期限至 16-18 個月也有非常好的風味。另外，溫室也可以保護豆子免受雨水和強風的侵襲。
這批次是 AAA 特別篩選最大顆的豆子，並且經過再三挑選以確保零瑕疵豆。我們建議您豆子烘到淺至中焙範圍。
Sabarica is a coffee producer for Sabah’s coffee (Coffea arabica species) harvested with love through sustainable management practices with local coffee plantations in the foothills of Mt Kinabalu, Sabah, Borneo.
Plantation of coffee was introduced to locals at Mount Kinabalu in the 1950s yet commercial harvesting with good processing methods was re-introduced to locals again in recent years through the collaboration between Sabarica and the local coffee farmers and with support from our Agriculture Dept.
This is the year 2022 batch. Coffee cherries were handpicked and pickers are trained to pick only ripe cherries. Once picked, it's washed immediately with fresh clean mountain water and remove all unripe floaters at the same time. The coffee cherry in whole is poured into depulper to remove cherry skin. The cherry skin is sundried and made into cascara tea.
The beans in parchment go into fermentation for a night to remove the sticky layer called mucilage. It's washed again the next day and bring to small greenhouses & sundry on raised beds for 7-14 days. This makes the beans dry in more gentle even heat with aeration, which helps to prolong the green beans shelf life. Also, gives protection to beans from rain & strong wind.
This batch is the AAA largest bean size and triple sort & picked to ensure zero defects, a specialty grade coffee beans produced in Malaysia.
We recommend a roast level range of light to medium roast.
一公斤裝在 1-2 工作日內出貨，5kg 以上預訂從馬來西亞運出
1kg pack ships within 1-2 working days, 5kg order above pre-order ship from Malaysia
