Notes: Southern Ethiopia coffees like this one are largely produced from distinctive indigenous Ethiopian varieties of Arabica long grown in the region. Processed by the natural method (dried in the whole fruit). 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 firstname.lastname@example.org for more information.
Blind assessment: Delicate, sweetly fruit-toned, complex. Dried persimmon, nougat, lilac, dark chocolate, hint of spearmint in aroma and cup. Sweetly tart structure with winy acidity; satiny, viscous mouthfeel. Chocolaty finish supported by notes of persimmon and nougat.
The bottom line: Like Fall in a cup: a richly sweet natural-processed Ethiopia that’s cleanly fruit-centered with deep chocolate and spearmint notes throughout.
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.