(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.)
Est. Price:NT $260/8 ounces
Review Date:September 2020
Blind Assessment: Evaluated as espresso. Richly sweet-savory, harmoniously integrated. Violet, tangerine zest, dried apricot, cashew butter, a hint of dill in aroma and small cup. Full, syrupy mouthfeel; sweetly tart finish with savory undertones. Deep and umami-rich in three parts milk, with sweet dill juxtaposed with apricot and cashew.
Notes: A blend of coffees from Colombia, Guatemala and Ethiopia roasted for espresso. Kakalove Café is a nano-roaster located in the small city of Chia-Yi in Taiwan that strives to procure and roast the finest quality coffee. Visit www.kakalovecafe.com.tw or email email@example.com for more information.
The Bottom Line : An unusual and intriguing savory-leaning espresso blend with notes of dried fruit, citrus zest, delicate florals and underlying sweet herb tones.
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.