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Specialty Coffee Tasting Notes

This document summarizes a coffee tasting note. It describes a Kenyan coffee variety called Isolated Batian H-grade grown at 1500 masl. The coffee was processed using the Coffee Cherry/ORAC-Centered Fermentation method to produce a Coffea Circulor Kenya Oxyco Batian CCX coffee. The summary provides details on the processing method, brewing parameters, tasting notes on aroma, flavor, aftertaste, acidity, body, and balance.

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0% found this document useful (0 votes)
109 views2 pages

Specialty Coffee Tasting Notes

This document summarizes a coffee tasting note. It describes a Kenyan coffee variety called Isolated Batian H-grade grown at 1500 masl. The coffee was processed using the Coffee Cherry/ORAC-Centered Fermentation method to produce a Coffea Circulor Kenya Oxyco Batian CCX coffee. The summary provides details on the processing method, brewing parameters, tasting notes on aroma, flavor, aftertaste, acidity, body, and balance.

Uploaded by

BLACK'in
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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2022년 3월 29일 화요일 오후 10:13

Region: Meru
Vareity: Isolated, Batian H-grade

Coffea Circulor Kenya Oxyco Batian CCX 1500 masl


11th Jul 2022
CCX (Coffee Cherry/ORAC-Centered Fermentation)_

Coffea Circulor

N/A

50-50-50-50

V60, CAFEC Abaca (Brown), Brewista

GH 65 KH 40 Temp. 91C, Holding (Y)

20g

800um

50g 50g 50g 50g 200g


BR 1:10
0" 30" 55" 1'27" 2'05" EBR 1:7.95

Aroma Cotton candy, Daisy, Roselle hibiscus, Tulip


Flavor Black currant, Mango, Purple plum, Yoghurt
Aftertaste Banana, Bourbon, Red grape, Tamarind, Mid
Acidity Cranberry, Tartaric, Lime, Citric, Juicy, Mid
Body Sirupy, Winey, Mid-High
Balance Synergetic

Vanilla Syrup, berry, Cotton candy, Sugary

Taste like infused coffee

새 섹션2 페이지 1
https://coffeacirculor.com/products/kenya-coffea-circulor-oxycco-isolated-batian-coffee-cherry-orac-
centered-ccx

새 섹션2 페이지 2

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