CR96-[Auction Lot] 2021 Peru COE#2 Santa Mónica Washed Gesha
Roaster Location:Chia-Yi, Taiwan
Coffee Origin:Amaybamba, Cusco, Peru
Roast Level:Medium-Light
(CR's roast-level is different from us, we will roast the coffee same as we send to CR. And the roast-level will depend on our machine, CM-100. CM-100 also is a SCA Certification roast color machine.)
Agtron: 58/77
Review Date:April 2022
Aroma:9
Acidity/Structure:9
Body:9
Flavor:10
Aftertaste:9
Blind assessment: Bright, balanced, energetic, tropical. Star jasmine, passion fruit, cocoa nib, bergamot, wild honey in aroma and cup. Richly sweet with elegantly high-toned acidity; buoyantly silky mouthfeel. Long, lingering finish centers around notes of cocoa nib and bergamot with undertones of star jasmine.
The bottom line: A dreamy, fruit-toned, tropical leaning Peru Gesha cup redolent of the tropics in a cup.
Note:star jasmine,bergamot,cocoa nib
Roast Level:Light
Acidity: 3.5 (1~5 from low to high)
Because of Baby Geisha tone, so I will brew it slowly, extract more flavor.
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✨Auction Score: 90.08
Variety: Gesha
Farm Name: Santa Mónica
The Santa Monica farm is located in the Amaybamba sector.
It was installed in 2017 in 1 ha, it was the Gesha variety with which Hugo Mariño bet, because his partner got the 1st place in a contest, is there when he aroused the interest of cultivating this variety, having the objective of becoming the next winner. Since then cared with great patience and dedication from germination to the final field installation, all tasks was carried out with the support of the family and the ancestral practice of the mutual aid between partners and neighbors
(References:https://farmdirectory.cupofexcellence.org/listing/2b-santa-monica-hugo-marino-laura-peru-2021/)
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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 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.
