🕶️Honduras DRD Washed San Vicente Angel Arturo Paz Gesha 4oz
Note: hazelnut, plum, orange
Roast Level: Medium_Light；Acidity: 3.5 (1~5 from low to high)
Description: Floral, mulberry, hazelnut and citrus in aroma；the cupping notes are hazelnut, orange, plum and pomelo, silky mouthfeel；the finish carries notes of hazelnut, jujube, orange and plum aromatics, accompanied by brown sugar-like sweetness.
🍈Ethiopia Red Honey Guji Bishala G1 4oz
Note: peach, sweet orange, orange blossom
Roast Level: Light；Acidity: 3.5 (1~5 from low to high)
Description: Delicate aromatics, honey, lime, peach and orange blossom in aroma；the cupping notes are peach, sweet orange, orange blossom, yuzu and honey, smooth mouthfeel；the finish carries notes of yellow lemon, orange blossom and sweet orange aromatics, accompanied by a lingering brown-sugar sweetness.
🎉[Taiwan 2025 COE Auction #9] Taiwan Honey Alishan Te-Fu-Yeh Hunter Story Studio Gesha/Purpurascens
Note: plum, orange, honey
Roast Level: Medium_Light；Acidity: 3 (1~5 from low to high)
Description: Floral, plum, hazelnut and black currant in aroma；the cupping notes are plum, orange, honey, mulberry and lemongrass, round and smooth mouthfeel；the finish carries notes of plum, orange and dried fruit aromatics, accompanied by honey-like sweetness.
🌄[Taiwan 2025 COE Auction #12] Taiwan Natural Alishan Te-Fu-Yeh Village Yangui Coffee Farm Gesha
Note: grape, blackberry, plum
Roast Level: Medium_Light；Acidity: 3 (1~5 from low to high)
Description: Floral, grape, blackberry and plum in aroma；the cupping notes are grape, plum, blackberry and cherry, smooth mouthfeel；the finish consolidates around notes of blackberry, grape, orange and plum aromatics, carry with maple syrup sweetness.
☕ABOUT SAN VICENTE
Founded in 2001 by Fidel Paz, San Vicente (Beneficio San Vicente) is the realization of his father Cantalicio Paz’s lifelong dream. Since the 1980s, the Paz family has been deeply rooted in Peña Blanca, Santa Bárbara, dedicated to elevating the quality of Honduran coffee.
More than just an exporter, San Vicente supports over 1,500 coffee producers, helping them enhance their skills in cultivation, processing, and lot management. The family’s expertise and passion have earned San Vicente worldwide recognition as one of Honduras’s leading sources of exceptional specialty coffee.
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Stored in cool, sun block condition and the expiration of the period of 3 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
