Mandheling-Brazil Blend 8oz, CR93-Golden Parrot Blend Espresso Review 8oz, Costa Rica Wasehd Tarrazu AQUA CUBE 8oz, total 24oz
(The other discounts can not be redeemed for this product.)
🖤Mandheling-Brazil Blend 8oz
Note：Mesona tea, Cedar, Dark chocolate
Roast Level：Medium Dark；Acidity：1.5 (1~5 from low to high)
Description: The aroma presents notes of mesona tea, cedar, nuts and citrus zest；the cupping notes are mesona tea, cedar, dark chocolate and citrus zest, full-bodied and smooth mouthfeel；the finish carries nuts, dark chocolate, cedar and mesona tea aromatics, layered with a brown sugar-like sweetness.
🧷 Coffee Origins Used in the Blend: Indonesia and Brazil
🦉CR93-Golden Parrot Blend Espresso Review 8oz
Note: Baking chocolate, lime zest, caramel
Roast Level: Dark
Acidity: 2(1~5 from low to high)
Aroma: 8
Acidity/Structure: 9
Body: 9
Flavor: 8
With Milk: 9
Blind assessment: Blind assessment: Evaluated as espresso. Brightly sweet, fruit-accented. Baking chocolate, red apple, lime zest, caramel and chamomile in aroma and small cup. Smooth, velvety mouthfeel; gentle, chocolaty finish. In cappuccino format, caramel and milk chocolate are amplified, with complex citrus undertones.
The bottom line: A lively, well-rounded espresso blend that pairs tart fruit with chocolate sweetness, offering versatility and easy drinkability both straight and with milk.
🫗Costa Rica Wasehd Tarrazu AQUA CUBE 8oz
Note: Nuts, Pomelo zest, Cocoa
Roast Level:Medium Acidity：2.5 (1~5 from low to high)
Description: The aroma presents notes of almond, citrus zest and blackberry；the cupping notes are nuts, pomelo zest, cocoa and dried fruit；the finish carries caramel, nuts, pomelo zest aromatics, layered with maple syrup-like sweetness.
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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 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Stored in cool, sun block condition and the expiration of the period of 6 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.
