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CR95-Peru Washed Soola SL09 ４oz, [Taste of Harvest No.2 ] Ethiopia Washed Shantawene 4oz, Ethiopia Natural Bombe G1, total 16oz
Notice
1. This product is not applicable in combination with other discounts.
🦥CR95-Peru Washed Cusco Buena Vista Soola SL09 Espresso Review ４oz
Note: Star jasmine, Red plum, Molasses
Roast Level: Medium_Light
Acidity: 3 (1~5 from low to high)
Aroma: 9
Body: 9
Flavor: 9
Aftertaste: 9
With Milk: 9
Blind assessment:
Evaluated as espresso. Spice-toned, brightly herbal. Red plum, star jasmine, sandalwood, coriander, molasses in aroma and small cup. Plush, satiny mouthfeel; stonefruit-driven finish with molasses and coriander undertones. In cappuccino format, exceptionally sweet and complex, with a sandalwood-framed jasmine at the vibrant center.
The bottom line:
A lively and richly aromatic Peru espresso, this washed cup offers a floral, sweetly herbaceous profile with rich fruit notes and a sandalwood and molasses backdrop.
🥈[Taste of Harvest No.2 ] Ethiopia Washed Shantawene G1 4oz
Note: dried orange, pomelo peel, jujube
Roast Level: Light；Acidity: 3.5 (1~5 from low to high)
Description: Herbs, dried orange, pomelo peel and jujube in aroma；the cupping notes are dried orange, pomelo peel and jujube, full and smooth mouthfeel；the finish carries notes of dried orange, pomelo peel and hints of spice aromatics, accompanied by brown sugar-like sweetness.
🌇Ethiopia Natural Sidama Bensa Bombe G1 8oz
Note: dried berry, orange, pomelo
Roast Level: Light；Acidity: 3.5 (1~5 from low to high)
Description: Dried berry, pomelo, orange im aroma；the cupping notes are dried berry, orange, pomelo and lightly mango, lightly syrupy mouthfeel；the finish consolidates around notes of orange, dried berry and hazelnut aromatics, carry with brown sugar sweetness.
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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.
