CR97-Kenya Washed Nyeri Nyeri Hill Factory AA TOP, CR97-[Alishan Competition First Runner-up] Taiwan Natural Alishan Zhuqi Shizhuo Ming Yang Yuan 20g, Ethiopia Washed Gesha Village Single Terroir Gaylee Illubabor Forest G1 4oz , total 12oz+20g (Shipping starts 8/28)
Friendly Reminder
Orders for this special combo will be shipped sequentially starting August 28, according to the order in which they were placed!
🏆CR97-Kenya Washed Nyeri Nyeri Hill Factory AA TOP
Note: Black currant, blood orange, wisteria
Roast Level: Medium Light
Acidity: 4(1~5 from low to high)
Aroma: 9
Acidity/Structure: 10
Body: 9
Flavor: 10
Aftertaste: 9
Blind assessment: Intensely aromatic, high-toned, deeply sweet. Black currant, blood orange, cocoa nib, wisteria, cedar in aroma and cup. Brilliant, complexly layered acidity; full, satiny-smooth mouthfeel. The finish is long and flavor-saturated, with lingering black currant, blood and cocoa nib.
The bottom line: A superbly structured, fruit-driven Kenya, combining electrifying acidity with deep sweetness, lush florals, complex citrus and a cocoa nib throughline.
🖇️Nyeri
When it comes to Kenyan coffee, Nyeri, known as the “heart of Kenyan coffee,” is a region that simply cannot be overlooked. Nestled between the towering Aberdare Range and Mount Kenya, its unique geographical conditions nurture coffee cherries with distinctive flavors, showcasing alluring florals, luscious fruit sweetness, and bright Kenyan acidity. With a beautifully balanced sweetness and acidity and exceptional clarity, Nyeri truly embodies the defining qualities of specialty coffee, making it one of Kenya’s most prized coffee-growing regions.
The farm starts at around 1,700 meters, with most growing areas above 1,800 meters. Combined with the region’s distinct day-to-night temperature shifts, these conditions help shape the clean, vibrant character in the cup.
🩶CR97-[Alishan Competition First Runner-up] Taiwan Natural Alishan Zhuqi Shizhuo Ming Yang Yuan 20g
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.
🌲Ethiopia Washed Gesha Village Single Terroir Gaylee Illubabor Forest G1 4oz
Note: Floral, Citrus, Maple syrup
Roast Level: Light
Acidity: 3 (1~5 from low to high)
Description: The aroma presents notes of honey pomelo, sweet orange and floral；the cupping notes are floral, citrus and maple syrup, light and smooth mouthfeel；the finish lingers with floral, citrus and sweet nuts aromatics, layered with maple syrup-like sweetness.
🌲Illubabor Forest
This variety was discovered in 1974 during an expedition to the Illubabor Forest, where researchers collected wild coffee plants. It was later officially released by the Jimma Agricultural Research Center in Ethiopia. The reasons for its release were: Strong resistance to diseases, excellent cup quality, high yield potential.The GV team chose to cultivate this variety originating from the Illubabor highland coffee forest not only for its resistance and yield, which helped reduce cultivation risks at the time, but more importantly for its remarkable cup quality potential.
♦️Classification
Gold Label – Rarities
The Gold Label grade accounts for only 10% of the total production at Gesha Village. Extremely rare, lots from this category are often selected for auctions. They showcase top-tier flavor characteristics, distinctive and lasting aromatics, and refined textures, making them the preferred choice of international baristas for competitions.
Red Label – Grower’s Reserve
The Red Label lots represent just 15% of the estate’s production. They are known for outstanding flavor and quality, achieving scores of 88+ on the SCA cupping scale.
Green Label – Single Terroir
These lots come from a single area within Gesha Village, with each lot carrying complete traceability information, including farm block name, coffee variety, and processing date.
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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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KaKaLove Cafe 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. Unopened bag of coffee beans stored in cool, sun block condition and the expiration of the period of 12 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.
