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CR96-Kenya Washed Nyeri AB Nyeshun

CR96-Kenya Washed Nyeri AB Nyeshun

NT$400
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Indonesia Sumatra Yellow Honey Ache Gayo Medium_Dark 8oz
Sale NT$275

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Description

CR96-Kenya Washed Nyeri AB Nyeshun
Roaster Location: Chia-Yi, Taiwan
Coffee Origin: Nyeri growing region, south-central Kenya
Roast Level: Medium-Light
Agtron: 58/78
Est. Price: NT $400/8 ounces
Review Date: August 2020
Aroma: 9
Acidity /Structure : 9
Body: 9
Flavor: 10
Aftertaste: 9


Blind Assessment: Bright yet deep-toned, sweet-tart-savory, intensely floral. Mango, dark chocolate, hop flowers, lilac, wild honey in aroma and cup. Richly bittersweet structure with juicy-bright acidity; viscous, nectar-like mouthfeel. Flavor-saturated, chocolaty finish.


Notes: Despite challenges ranging from unclear government coffee policy and urban encroachment on prime coffee lands to chronically unstable weather, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world’s most elegant and distinctive coffees. Processed by a particularly meticulous Kenya variation on the traditional wet or “washed” method, in which skin and fruit flesh are removed from the beans or seeds before they are dried. 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 : A balanced yet supremely intricate Kenya cup that hits all the notes: tropical fruit, deep chocolate, both savory and sweet florals, and a distinct wild honey.

Roast Level:Medium_Light
Note:floral,dark chocolate,wild honey
Acidity: 4.5 (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.

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