Taiwan Natural Alishan Meishan Ching-Ye Farm SL34 (4oz)
Description: Raisin, rum cherry and pineapple in aroma；the cupping notes are raisin, candied plums, dark chocolate and blackberry, bright acidity with a full and smooth mouthfeel；the finish carries notes of dark chocolate, candied plums and raisin aromatics, accompanied by brown sugar-like sweetness.
Note: Raisin, Candied plums, Dark chocolate
Roast Level: Medium Light
Acidity: 3 (1~5 from low to high)
🧷 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.
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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.
