喜居生活 Lively Life

＜惜食短期產品＞雨林咖啡一級曼特寧咖啡豆 (日曬) 230克 The rainforest coffee 1st Grade Mandheling Coffee beans dry process 230g

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Summary

+ 最佳食用日期：2024年5月11日 味道：酸度柔和 品種：Arabica阿拉比卡豆 產地：印尼蘇門達臘亞齊省Gayo 山區 等級: 曼特寧 Grade-1 烘焙：中重度烘培 處理：自然發酵 手工日曬 口感: 濃醇果香，口感滑順帶點舒服的微酸。 [雨林咖啡] -- 用咖啡守護雨林 2007年台灣有一個叫吳子鈺的人，他原本對咖啡一無所知，因為到印尼協助被南亞海嘯摧毀的社區重建，他開始想到，這個殖民者之豆，或者可以變成獨立自主的載體。2011年他開始推廣印尼的曼特靈雨林咖啡，這種咖啡比一般的公平貿易咖啡更公平，比比較好喝的咖啡更好喝。 他在咖啡行業裏並不專業，反而做就了他的咖啡蘊含著熱帶雨林充沛的正能量。  這是一個以農民經濟與雨林「共生」為目標的環境永續發展計畫。 從人力採收、水洗、曬豆、挑豆、裝入布袋，直到海運至台灣，整個流程都由子鈺和當地工作團隊一手包辦。 利潤回饋當地雨林研究。 - 種植於印尼蘇門達臘亞齊省Gayo山區，美麗的塔瓦湖（Lake Tawar）湖畔，這邊生產出的咖啡統稱為「阿拉比卡曼特寧咖啡」。 - 自然樹蔭栽培方式， 避免植株過度日照，使咖啡豆品質達到最佳狀況， 氣味濃醇 。 - 了解更多雨林咖啡：<a href="https://youtu.be/VfoVPCImu8I" title="雨林咖啡的故事"> - 通過SGS與瑠公基金會檢驗合格，安全無虞 - 自然樹蔭栽培，氣味濃醇 - 利潤回饋當地雨林研究。 Variety: Arabica Place of Origin: Gayo Mountain, Sumatra, Indonesia Grade: Mandring Grade-1 Roast: Medium-dark roast Process: Natural Fermentation, Manual Sun-dry [Rainforest Coffee] -- Coffee that protects rain forests  This is an environmentally sustainable development plan with the goal of "symbiosis" between the peasant economy and the rainforest. The founder, Wu Ziyu, went to Indonesia to help rebuild communities destroyed by the tsunami in 2007. He began to think that the bean of the colonizer might become an independent carrier.  He began to promote Indonesian Mandheling Rainforest Coffee. Cultivated in the Gayo mountainous area of ​​Sumatra, Indonesia, by the beautiful Lake Tawar. The coffee produced here is collectively called "Arabica Mandheling Coffee".  From collection, washing, drying beans, picking beans, putting in bags, and shipping to Taiwan, the entire process is handled by Zi Yu and the local team. - Traditional dry-process to allow the beans undergo natural fermentation in sunlight
 - Dry-process allows the fruity flavour captured in the coffee beans. 
 - Natural shade grown method, to avoid excessive sunlight in the plant, to achieve the best quality of coffee beans and removing trees in the rainforest,.
 - Profit returns to local rainforest research.
 Asia's first dry-process Mandheling coffee - This is a result of two and half year of research in the Aceh region in Indonesia.
 - Using the most traditional dry-process, beans undergo natural fermentation in sunlight, and then naturally dried. The fruity flavour and carbohydrate are thus well-captured. Every bean represents the caring effort of the farmers.
 - Dry process, also known as unwashed or natural coffee, originated from Africa. After harvest, the entire cherry is first cleaned and then placed in the sun to dry on tables or patios. Because the cherries would be under the influence of the weather, even minor affects from humidity could cause mildew to form on the beans, and then failure. Within 10-14 days, they are raked or turned by hand to ensure even drying as well as prevent mildew, producing the best beans.
 - Coffee made from these choice beans are rich and fruity, with a mild and pleasant acidity.
 What is Shade Grown Coffee? - An age-old traditional growing method, considered to be the best for growing Arabica coffee trees. - Without the need to remove the forests, coffee trees would thrive under the tropical rainforest trees. There would be no destruction to the ecosystem and the home to migration birds. Coffee flowers and cherries in the shade attract omnivores; thus, the shade in itself becomes a natural shelter and food source for animals, creating another ecosystem. This is one of the most environmentally friendly ways of farming. What is Fair Trade? Fair Trade is a social movement that aims to raise consumers’ awareness on fairly remunerating producers in order for them to directly benefit economically from their labour, a means to eliminate exploitation and sustainably improve their livelihoods. Why do we need fair trade coffee? Coffee is the second biggest traded commodity to crude oil. However, price of coffee is determined in the futures market. Small farmers do not have the bargaining power. Coffee farmers and workers are constantly exploited.

Product Details

何謂惜食？

「最佳食用日期」 ≠「此日期前食用」

惜食意指一些已過期/將會過期的產品：但係「最佳食用日期」 ≠「此日期前食用」! 


這是大部分香港人對標籤的誤解。


食品的日期標籤主要分為「此日期前食用」(use by )及「最佳食用日期」(Best before)兩種，

若果一律統稱為「過期」，並不完全恰當。


「此日期前食用」「use by」作用為標示食物安全，通常適用於較易腐壞的食物，例如鮮肉、牛奶、雞蛋等；

「最佳食用日期」(Best before) 則為最佳品質提供參考，過了「Best before」，

並不等於不能進食，只代表食物未必能夠保持最佳品質。
 

而根據香港法例，已過「最佳食用日期」的食品，依然可以售賣，並不違法。

 

每年浪費1.5億件「過期」食品

2014，香港地球之友年曾進行問卷調查，發現只有四成受訪者了解「最佳食用日期」的意思，兩成人以為食物過了「best before」後需馬上丟棄。此類受訪者平均每月棄置1.8件「過期」食物，按此推算，即每年有多達1.56億件食物被送往堆填區，而它們本來仍可安全食用！

「喜居生活惜食區」
為了讓公眾不再誤解「best before」，關注食物議題的我們，於網站設立「惜食區」，把剛剛(或快將)過了「Best before」的食品，以折扣價出售。
此外，包裝上略帶瑕疵(例如凹角或輕微破損)的食品，一般無法在超市上架，同樣會在我們的「惜食區」出現。
這既能為消費者帶來提醒：大部份「過期」食品還可食用，不該浪費；同時讓基層能以低價買到天然有機、公平貿易的優質食材。

大家一齊拯救命不該絕的「過期」食品!!

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