CR95-Ethiopia Natural Sidama ALO Village FL + CR95-Ethiopia Washed Sidama Bura Karamo 74158 G1 Lot. Star Glow + CR94-Ethiopia Washed Guji Uraga Tebe Burka/Tome G1 - total 20oz
CR95-[Tamiru X Erik-SKY Project] Ethiopia Natural Sidama ALO Village FL 4oz
Note: dried mango, macadamia, dark chocolate
Roast Level: Light;Acidity: 3.5 (1~5 from low to high)
Blind assessment:
Rich-toned, complex, fruit-forward. Dried mango, dark chocolate, macadamia, finger lime, amber in aroma and cup. Sweetly tart structure with bright, vibrant acidity; very syrupy-smooth mouthfeel. The fruit-centered finish is long, layered and lingering.
The bottom line:
This comprehensively attractive natural-processed Ethiopia is worth your full attention for its harmonious profile and well-earned confidence.
CR95-Ethiopia Washed Sidama Bura Karamo 74158 G1 Lot. Star Glow (Exclusive Lot) 8oz
Note: bergamot, narcissus, cocoa nib
Roast Level: Light;Acidity: 3.5 (1~5 from low to high)
Blind assessment:
Elegantly sweet, spice-toned. Bergamot, cocoa nib, star anise, apricot, narcissus in aroma and cup. Sparkling acidity; crisp, silky mouthfeel. Exceptionally long, cohesive, complex finish.
The bottom line:
Striking bergamot and anise notes support stone fruit and spicy florals in this bang-on washed Ethiopia cup.
CR94-Ethiopia Washed Guji Uraga Tebe Burka/Tome G1 8oz
Note: narcissus, satsuma mandarin, dark chocolate
Roast Level: Light;Acidity: 3.5 (1~5 from low to high)
Blind assessment:
Quite chocolaty, floral-toned. Dark chocolate, narcissus, hazelnut butter, apricot, satsuma mandarin in aroma and cup. Balanced, bright acidity; plush, syrupy mouthfeel. The finish leads with notes of narcissus and dark chocolate.
The bottom line:
A classic washed Ethiopia profile at its best: richly chocolaty, deeply floral, balanced and juicy-bright.
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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 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.