Note: Apple, Lemon, Brown sugar
Roast Level: Light; Acidity: 3.5 (1~5 from low to high)
Description: Lemon, orange, floral and apple in aroma；the cupping notes are apple, lemon, sweet orange and brown sugar；light and smooth texture；the finish carries notes of lemon, pomelo and apple aromatics, layered with a brown sugar-like sweetness.
Hawaii Washed Kona Greenwell Farm Typica Extra Fancy 20g
Note: Walnut, Citrus zest, Butter
Roast Level: Meduim_Light; Acidity: 2.5 (1~5 from low to high)
Description: Walnut, spice and citrus zest in aroma；the cupping notes are citrus zest, walnut and butter, full-bodied and smooth mouthfeel；the finish carries notes of dark chocolate, butter, citrus zest aromatics, layered with a maple syrup-like sweetness.
🧷 About Hawaii Greenwell Farm
Established in 1850 by Henry Nicholas Greenwell and his wife Elizabeth Caroline, this legendary estate boasts over 170 years of history. Now managed by the family’s third and fourth generations, Greenwell Farms spans 85 acres of their own land and 60 acres of managed nearby farms, with all coffee meticulously processed at their on-site mill. Today, it is also a premier agritourism destination where visitors can tour their coffee production.
Hawaiian green coffee is graded by screen size and defects into Extra Fancy, Fancy, and No. 1. This exceptional lot is certified as Extra Fancy, the highest grade available.
Taiwan Natural Alishan Meishan Ching-Ye Farm Gesha 20g
Note: Walnut, Jujube, Barley tea
Roast Level: Meduim_Light; Acidity: 2 (1~5 from low to high)
Description: Dried pineapple, walnut and barley tea in aroma；the cupping notes are walnut, jujube, barley tea and dried fruit, smooth mouthfeel；the finish carries notes of walnut, barley tea, jujube and subtle grape, with a hint of maple syrup-like sweetness.
🧷 About Ching-Ye Farm Farm
within Meishan Township, Chiayi County. It is an excellent place for firefly conservation and viewing. The estate owner, Yeh Shih-Yuan, has extensive experience in tea production. After the devastation caused by Typhoon Morakot, he and his family rebuilt their home and became one of the early farmers in the Alishan area to engage in specialty coffee cultivation. He excels in clean flavor processing methods, and his green coffee beans are of exceptional quality, making him a frequent winner in competitions.
The second generation, Yeh Cheng-Chun, achieved the certification of CQI International Coffee Quality Grader (Q Grader) at a young age and is already qualified to serve as a judge in competitions. He plays a key role in maintaining the quality of the farm's coffee.
[2026 Yunlin Specialty Coffee Evaluation Awards Ceremony Gold Medal] Taiwan Natural Gukeng Yong Shun Coffee Manor SL34 20g
Note: Passion fruit, Grape, Berries
Roast Level: Meduim_Light; Acidity: 3.5 (1~5 from low to high)
Description: The aroma presents notes of passion fruit, grape, preserved fruit；the cupping notes are passion fruit, grape, berries, plum and apricot, full-bodied and structured mouthfeel；the finish lingers with grape, citrus, cocoa and berries aromatics, supported by a fruit candy-like sweetness.
🥮 Saint Paul Classic Q Cakes (1 pc each)
Saint Paul Pine Nut Q Cake (Shelf-stable / Lacto-Ovo Vegetarian)
Main Ingredients: Salted duck egg yolk, pine nuts, red bean paste, mochi
Shelf Life: 30 days (Please refer to the package label for the actual expiration date.)
Saint Paul Alishan Q Cake (Shelf-stable / Lacto Vegetarian)
Main Ingredients: Cheese, plant-based meat, red bean paste, mochi
Shelf Life: 60 days (Please refer to the package label for the actual expiration 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.
