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CR94-Ethiopia Natural Guji Kercha RiverSide (exclusive lot)

CR94-Ethiopia Natural Guji Kercha RiverSide (exclusive lot)

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CR94-Ethiopia Natural Guji Kercha Lot Riverside(exclusive lot)
Location: Chia-Yi, Taiwan
Reviewed: October 2020
Price: NT $275/8 ounces

Aroma:            9
Structure/Acidity: 9
Body:        9
Flavor:           9
Aftertaste: 8

Roast (Agtron): (58/78)
Origin: Guji Zone, Oromia Region, southern Ethiopia

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 or email 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.

Note:dried persimmon,nougat,chocolate
Roast Level:Light
Acidity: 4 (1~5 form low to high)

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.
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 11-12 days, medium-light roast-level 9-10 days, medium roast-level 7-8 days, medium-dark roast-level 5-6 days,dark roast-level 5 days.
3. Stored in cool, sun block condition and the expiration of the period of 3 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.

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