CR97-Kenya Washed Kiambu Yara Estate PB TOP 4oz + Guatemala Washed #1 La Reforma Y Anexos Gesha + Panama Natural Boquete Gesha Amber - total 8oz and 20g
(The other discounts can not be redeemed for this product.)
CR97-Kenya Washed Kiambu Yara Estate PB TOP 4oz
Note: black currant, lemon verbena, dark chocolate
Roast Level: Medium_Light；Acidity: 4 (1~5 from low to high)
Blind assessment:
Bright, juicy, sweetly savory. Black currant, dark chocolate, green tomato, lemon verbena, pink peppercorn in aroma and cup. Vibrant, sparkling (phosphoric) acidity; full, syrupy-smooth mouthfeel.
Very long, resonant, compelling and integrated finish, complex and multi-layered.
The bottom line:
Classic Kenya on steroids — this peaberry cup packs a currant, dark chocolate, green tomato and sweet herb punch for an exquisite and unmistakable experience of this revered and unique coffee-growing region.
[Guatemala COE Auction] Guatemala Washed #1 La Reforma Y Anexos Gesha 20g
Note: ginger lily, sunkist, honey tea
Roast Level: Light；Acidity: 3 (1~5 from low to high)
Description: Sunkist, molasses, ginger lily in aroma；the cupping notes are ginger lily, white peach and sunkist aromatic, smooth mouthfeel；the finish consolidates to honey tea and lightly black tea aromatics.
Panama Natural Boquete Gesha Amber 4oz
Note: orange, white peach, honey tea
Roast Level: Light；Acidity: 3 (1~5 from low to high)
Description: Red berry, orange, lightly floral in aroma；the cupping notes are white peach, orange, candied date, honey tea, smooth mouthfeel；surrounded with white peach, orange and grape aromatics.
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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.
