CR93-Ethiopia Washed Guji Shakisso Dambi Uddo Station
Aroma: 9
Structure/Acidity: 9
Body: 8
Flavor: 9
Aftertaste: 8
Roast (Agtron): (60/76)
Origin: Guji, Oromia, southern Ethiopia
OVERALL RATING: 93
Notes: Guji is nestled next to Ethiopia's better-known Yirgacheffe and Sidamo growing regions. Processed by the wet or washed method (fruit skin and pulp are removed before drying). 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.
Blind assessment: Bright, richly floral. Jasmine, cocoa nib, tangerine zest, almond nougat, cedar in aroma and cup. Sweet-tart structure with bright, juicy acidity; full, satiny mouthfeel. Inviting finish that leads with notes of jasmine and tangerine in the short, rounding to almond nougat and cocoa nib in the long.
The bottom line: An enticing washed-process Ethiopia cup with especially compelling acidity and pretty spice-toned floral notes throughout.
Process: Wet fermented washed
Altitude: 2250-2300m
Variety: Walichu 80% 74110 20%
Roast Level:Light
Acidity: 4 (1~5 form low to high)
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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 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.
