🩶CR97-[Alishan Competition First Runner-up] Taiwan Natural Alishan Zhuqi Shizhuo Ming Yang Yuan 20g
Notice
1. Extremely limited! Limit one bag per account!
2. Each bag contains 20g and is sold individually for NT$350 per bag.
Note: Mulberry, guava, narcissus
Roast Level: Medium_Light
Acidity: 3(1~5 from low to high)
Aroma: 10
Acidity/Structure: 9
Body: 9
Flavor: 10
Aftertaste: 9
Blind assessment: Uniquely composed, deeply aromatic and compellingly savory-sweet. Mulberry, guava, narcissus, dark chocolate and fresh rosemary in aroma and cup. Lively, wine-toned acidity; plush, syrupy mouthfeel. The finish is exceptionally long and multi-dimensional, alternating among tropical fruit, dark chocolate and rich aromatic herbs.
The bottom line: A remarkable Taiwan-grown SL34 that transforms the variety’s fruit intensity into something distinctly its own — lush, floral, subtly savory and impressively complete.
🖇️ About Mingyang Estate
Located in Shizhuo, Zhuqi Township, Chiayi, Mingyang Estate sits at an elevation of 1,450–1,500 meters. Surrounded by misty mountains, lush tea plantations, and the cool mountain climate, the estate benefits from a unique terroir ideal for coffee cultivation. On this land where the aromas of tea and coffee meet, varieties such as Gesha and SL34 express a distinctive and captivating sense of place.
✨ About the Alishan Estate Coffee Elite Competition
Since 2018, the Alishan Estate Coffee Elite Competition has been organized by the Chiayi County Coffee Industry Development Association. The competition adopts an international professional judging system and rigorous evaluation standards to continually promote the quality of Chiayi-grown coffee, while providing an important platform for local coffee farmers to exchange knowledge and hone their craft.
From green bean screening and preliminary cupping to the final round, each coffee undergoes a thorough evaluation of both green bean quality and cup performance, with entries judged according to different processing methods and varieties. More than simply a competition for awards, the event is a celebration of terroir, cultivation expertise, and the pursuit of excellence in coffee quality.
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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 11-12 days, medium-light roast-level 9-10 days, medium roast-level 7-8 days, medium-dark roast-level 5-6 days,dark roast-level 5 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.
