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CR94-Ethiopia Natural Yirgacheffe Banko Gotiti Coop G1 Lot051

CR94-Ethiopia Natural Yirgacheffe Banko Gotiti Coop G1 Lot051

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Description

Kakalove Cafe

Ethiopia Natural Yirgacheffe Banko Gotiti

Location: Chia-Yi, Taiwan

Origin: Kochere Woreda, Yirgacheffe growing region, south-central Ethiopia

Roast: Medium-Light

(CR's roast-level is different from us, we will roast the coffee same as we send to CR. And the roast-level will depend on our machine, CM-100. CM-100 also is a SCA Certification roast color machine.)


Aroma: 9

Acidity/Structure: 9

Body: 9

Flavor: 9

Aftertaste: 8

Blind Assessment:

Richly sweet, cleanly fruit-driven, floral-toned. Raspberry jam, dark chocolate, gardenia, cedar, maple syrup in aroma and cup. Sweetly tart structure with bright, juicy acidity; crisp though syrupy mouthfeel. A resonant finish centers around raspberry and chocolate with hints of cedar.


Notes:

Coffees from the Yirgacheffe region are produced from distinctive, largely indigenous Ethiopian varieties of Arabica long grown in the region. Like most southern Ethiopia coffees, this coffee is produced by villagers on small garden plots interplanted with food and other subsistence crops. This is a “natural” or dry-processed version, meaning the beans were dried inside the fruit, encouraging a flavor profile that is sweeter and deeper-toned than the more familiar wet-processed profile. 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 kahiyuho@gmail.com for more information.

The Bottom Line: An enticing natural-processed Ethiopia with big fruit notes supported by deep chocolate, rich aromatic wood and impressive spice-toned florals.


This year, we also bought Natural Yigrcheffe Banko Gotiti Coop. In fact, we love the coffee from Banko Gotiti and bought every year, since they were separated from Worka Cooperative at 2012. Their coffee quality is good, and taste beautiful.
Banko Gotiti Cooperative have many lots in this crop, this time we were chosen a natural lot with flower fragrance.

The following information is cupping report from Coffee Review at 94.

Cupping note: Richly sweet, cleanly fruit-driven, floral-toned. Raspberry jam, dark chocolate, gardenia, cedar, maple syrup in aroma and cup. Sweetly tart structure with bright, juicy acidity; crisp though syrupy mouthfeel. A resonant finish centers around raspberry and chocolate with hints of cedar.



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kakalovecafe note:
1. one bag of  8 oz coffee bean.
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.

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