Taiwan Alishan Zou Zhu Yuan- Typica + So'ngna - total 135g
(The other discounts can not be redeemed for this product.)
Taiwan Washed Alishan Lalauya Zou Zhu Yuan Typica 115g
Description: Plum, red apple, walnut in aroma;the cupping notes are dark plum, citrus, apricot, full smooth mouthfeel;the finish are dark plum and citrus ,carry with brown sugar sweetness.
Note: dark plum, citrus, apricot
Roast Level: Medium_Light;Acidity: 3 (1~5 from low to high)
✨[Alishan Competition Champion] ✨Taiwan Washed Alishan Lalauya Zou Zhu Yuan So'ngna 20g
🥇🥇The highest score of the 2024 Chiayi County Alishan Estate Coffee Elite Exchange Competition.🥇🥇
Description: Elegantly floral aromatic. Banana shrub, hazelnut, hrebal, citrus in aroma;the cupping notes are banana shrub, red apple, green plum, hazelnut syrup, orange, plush, viscous mouthfeel;the finish consolidates around notes of hazelnut syrup in long, carry with cocoa nibs and pistachio.
Note: Banana shrub, Green plum, Hazelnut syrup
Roast Level: Medium_Light;Acidity: 3 (1~5 from low to high)
🧷About So'ngna Variety
A few years ago, Fang noticed some different in appearance from the thousands of gesha seedlings. Bronze-colored leaf tip, very distinct from the other green tip geshas. Then, he sent them to the World Coffee Research to determine its variety, the result shows it is origin from an unknown Ethiopian Heirloom. He took the name So'ngna for this special variety, which means“the best”.
✨2024 Taiwan ALISHAN Coffee Evaluation & Assessment✨
With a year's effort, in exchange for asuccessful harvest. Every year in Taiwan, a friendlycompetition of coffee beans will be held in Alishan, coffee farmers gladly presenttheir best coffee outcome in this competition. Despite of honoring farmers, thiscompetition act as a platform for farmers and coffee lovers, sharing andexploring, information-gathering and fact-finding,to bring up a better quality of Taiwan Alishan coffees.
This evaluation categories into 4 main category:Wash, Honey, Natural method and Gesha variety as an individual category. Selectiondivided into green bean surface grading and the cupping selection.
In the Cupping stages, COE CuppingStandards as a guide, 3 rounds of evaluation on each category. Finally selected the top qualifiedcoffee beans.
Top 10 Washed (💗1 Grand Prize💗, 2 FirstPrizes, 3 Gold Awards, 4 Silver Awards)
Top 8 Honey (1 Grand Prize, 2 First Prizes,2 Gold Awards, 3 Silver Awards),
Top 10 Natural (1 Grand Prize, 2 First Prizes,3 Gold Awards, 4 Silver Awards),
Top 6 Gesha Washed (1 Grand Prize, 2 First Prizes,2 Gold Awards, 2 Silver Awards),
Top 6 Gesha Other (1 Grand Prize, 2 First Prizes,2 Gold Awards, 2 Silver Awards).
(References: https://www.ali-nsa.net/zh-tw/event/news/3082)
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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.