☕Honduras DRD Natural San Vicente Angel Arturo Paz Gesha 4oz
Description: The aroma reveals notes of floral, berry, and cherry;the cupping notes are berry, grape, pomegranate, and dried cherry, a smooth, slightly juicy mouthfeel;the finish lingers with notes of grape, berry, pomegrante, and orange aromatics, complemented by a brown sugar-like sweetness.
Note: Berry, Grape, Pomegranate
Roast Level: Medium Light
Acidity: 3.5 (1~5 from low to high)
🔖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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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.