(The other discounts can not be redeemed for this product.)
●Ethiopia Washed Yirgacheffe 8 oz
Flavor：Cedar, chocolate, narcissus-like flowers, spearmint in aroma; Satiny mouthfeel; chocolate and spicy roast notes carry in a dry but lasting finish.
In milk,floral,maplesugar sweetness.
Acidity: 2 (1~5 form low to high)
●Kitten Q Blend 8 oz
Blind assessment: Evaluated as espresso. Deep-toned, richly chocolaty. Chocolate fudge, dried cherry, almond brittle, gardenia, lemon verbena in aroma and small cup. Crisp, satiny mouthfeel; chocolaty, nut-toned finish. Dessert-like in cappuccino-scaled milk with rich notes of chocolate fudge and almond brittle coming to the fore.
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.