照片由 Datura 提供。Photography courtesy of Datura.
DROP 010
第十次 Drop，回到一切開始的地方：Datura。Alo Village 的同一個 74158 品種，以 Zero Ferm 與 Mosto 兩種處理法成套對照；其中 Zero Ferm 是 Datura × 2323 Coffee 聯名批次。
For Drop 010, we return to where Lightmist began: Datura. The same Alo Village 74158, presented as a Zero Ferm × Mosto contrast set. The Zero Ferm is a Datura × 2323 Coffee collaboration.
Alo Zero × Mosto 套組
Alo Zero × Mosto Set
Zero：接骨木花 / 佛手柑 / 桃子 / 大吉嶺 / 山竹。 Mosto：黃金奇異果 / 鳳梨 / 哈密瓜 / 蘭姆葡萄乾 / 檸檬香茅。
Zero: Elderflower / Bergamot / Peach / Darjeeling / Mangosteen. Mosto: Golden kiwi / Pineapple / Cantaloupe / Rum raisin / Lemongrass.
NT$2,390 / 2 × 100g
已售完 / Sold OutZero Fermentation Washed · 烘焙日 2026年8月24日
Zero Fermentation Washed · Roasted Aug 24, 2026
Mosto Anaerobic Natural · 烘焙日 2026年8月19日
Mosto Anaerobic Natural · Roasted Aug 19, 2026
建議養豆 4 週以上
Recommended resting: 4+ weeks
Zero Fermentation Washed：成熟果實經浮選後立即去果皮，並以機械水洗去除果膠，跳過傳統發酵，以保留清晰度與產地輪廓。帶殼豆於非洲棚架乾燥 12 天，每小時翻動，並於中午 12 點至 3 點遮陰。此批次為 Datura 與 2323 Coffee 的合作。
Mosto Anaerobic Natural：完整成熟果實加入 mosto，在密閉低溫環境中厭氧發酵 96 小時；接著於非洲棚架乾燥 28 天，每小時翻動，並避開正午強光。乾燥果實在脫殼前至少靜置 45 天。
Zero Fermentation Washed: ripe cherries are floated, depulped, and mechanically washed immediately, skipping traditional fermentation to preserve clarity and the expression of place. The parchment is dried on African raised beds for 12 days, turned hourly, and shaded between noon and 3 PM. This lot is a collaboration between Datura and 2323 Coffee.
Mosto Anaerobic Natural: ripe whole cherries ferment with mosto for 96 hours in sealed tanks in a cool environment. They are then dried on African raised beds for 28 days, turned hourly, and protected from peak sunlight. The dried cherries rest for at least 45 days before milling.
第十次 Drop，我們回到 Datura。Lightmist 的第一個 Drop 就是 Datura；某種程度上，Lightmist 會開始，也是因為 Andrew 很喜歡他們的咖啡，想把這種乾淨、透亮、精準的淺焙帶到台灣。
這次不是三支跨產地藝妓，而是更專注的對照：同一個 Alo Village、同一個 74158 品種，分別以 Zero Fermentation Washed 與 Mosto Anaerobic Natural 呈現。Mosto 是風味較奔放、較 funky 的一側，但杯中依然非常乾淨。兩支只成套販售，讓處理法的差異能直接在同一張桌上比較。
咖啡已於 8 月 27 日抵達台北。Zero Fermentation Washed 的烘焙日為 8 月 24 日，Mosto Anaerobic Natural 為 8 月 19 日；兩支皆建議至少養豆 4 週。
For our tenth drop, we are going back to Datura. Lightmist's first release was Datura, and a large part of why Lightmist exists is simple: Andrew loved their coffee and wanted to make this clean, translucent, precise style of light roasting available in Taiwan.
Instead of three Gesha lots across different origins, this is a more focused comparison: the same Alo Village and the same 74158 variety, expressed as a Zero Fermentation Washed and a Mosto Anaerobic Natural. The Mosto is the funkier, more expressive side of the pair, but it still reads remarkably clean in the cup. The two coffees are sold only as a set so the process contrast can be tasted side by side.
The coffees landed in Taipei on August 27. Zero Fermentation Washed was roasted on August 24, and Mosto Anaerobic Natural on August 19. We recommend resting both coffees for at least four weeks.
巴黎微型烘焙品牌，以每支生豆的香氣特性為起點，持續調整曲線，讓風土與生產者的工作在杯中清楚呈現。
A Paris micro-roastery that develops each profile around the green coffee's aromatic character, keeping terroir and producer work clear in the cup.
完整品牌介紹與歷次發售 / Profile and release history →私訊 Instagram 或 LINE 訂購，全台 7-11 交貨便寄送。
DM us on Instagram or LINE to order. Island-wide shipping via 7-11 store-to-store delivery.
售價包含咖啡本身、國際運費、進口稅費（如有）、匯率波動與小批量營運成本。Lightmist 以原包、密封、小批量方式進口，價格會盡量反映實際到岸成本，並保留一點維持營運的空間。
Pricing includes the coffee itself, international shipping, duties or VAT when charged, currency movement, and small-batch operating costs. Lightmist imports sealed small batches and prices each drop around actual landed cost plus a modest operating margin.
收到咖啡後，加入 Discord 一起聊養豆、沖煮、水質配方、風味筆記。每次 Drop 都有專屬討論串。
After your coffee arrives, join our Discord to discuss resting, brewing, water recipes, and tasting notes. Each drop has a dedicated thread.