💐Guatemala Washed Antiqua La Minita La Flor PB
Description: Orange zest, nuts and cocoa in aroma；the cupping notes are orange zest, nuts and dried fruit, smooth mouthfeel；the finish carries notes of orange zest, nuts, and cocoa nuances, layered with maple syrup–like sweetness.
Note: Orange zest, Nuts, Cocoa
Roast Level: Medium
Acidity: 2.5 (1~5 from low to high)
🌋Papua New Guinea Washed Eastern Highlands Lamari River Valley Grade B16+
Description: Dark chocolate, almond and dark dried fruit in aroma；the cupping notes are almond, dark chocolate, pomelo zest and barley tea, smooth texture with a hint of creaminess；the finish carries notes of almond, dark chocolate and pomelo zest aromatics, accompanied by brown sugar-like sweetness.
Note: Dark chocolate, Almond, Pomelo zest
Roast Level: Medium_Dark
Acidity: 1.5 (1~5 from low to high)
🦥Brazil Natural Cerrado SC17/18
Description: Brown sugar, dark chocolate, nuts in aroma；the cupping notes are nuts, dark chocolate, brown sugar and butter, smooth mouthfeel；the finish carries notes of dark chocolate, nuts, brown sugar aromatics, accompanied by molasses-like sweetness.
Note: Nuts, Dark chocolate, Brown sugar
Roast Level: Dark
Acidity: 1 (1~5 from low to high)
---------------------------------------------------------------------------------
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.
----------------------------------------------------------------------------
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 11-12 days, medium-light roast-level 9-10 days, medium roast-level 7-8 days, medium-dark roast-level 5-6 days,dark roast-level 5 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.
