🦥Peru Washed Junin Chanchamayo Perene Finca San Vicente Caturra
Note: Dried plum, Almond, Cocoa
Roast Level: Medium; Acidity: 2 (1~5 from low to high)
Description: Dried plum, almond, walnut and cocoa in aroma；the cupping notes are dried plum, cocoa, almond and citrus, smooth mouthfeeel；the finish carries notes of orange peel, cocoa, almond and caramel aromatics, accompanied by brown sugar-like sweetness.
🍜Nicaragua Washed Jinotega Finca Tres Soles Isabella SHG
Note: Orange peel, Walnut, Almond
Roast Level: Medium；Acidity: 2.5 (1~5 from low to high)
Description: Jujube, nuts and citrus in aroma；the cupping notes are orange peel, walnut, almond and maple syrup, light and smooth mouthfeel；the finish carries notes of walnut, green apple and orange peel aromatics, accompanied by maple syrup-like sweetness.
🌇Rwanda Washed Northern Province Rulindo Juru
Note: Walnut, Dark chocolate, Caramel
Roast Level: Medium Dark；Acidity: 1.5 (1~5 from low to high)
Description: Orange peel, dark chocolate, caramel and walnut in aroma；the cupping notes are walnut, caramel, dark chocolate and pomelo peel, smooth mouthfeel；the finish carries notes of dark chocolate, walnut and pomelo peel aromatics, accompanied by caramel-like sweetness.
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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 / medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level / dark roast-level 15 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.
