the founders of Kaito Coffee Roasters, for sending us some of their coffees

Your toasting installation is quite close to us, approximately an hour by car, although we have not yet made the trip out there.

by yqqwe

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<p> First, thank you very much to Holly and Paul, the founders of Kaito Coffee Tosters, for sending us some of your cafes. </p>

<P> Your toasting installation is quite close to us, approximately an hour by car, although we have not yet made the trip out there. </p>
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<P> Anyway, they have a slightly different approach to classify the cafes that originate, roasted and sell. </p>

<p> Instead of simply categorizing by region or roasting, or a combination of the two, the categorized by "Familiarity". </p>

<p> That is my choice of the word, not yours. Hopefully not to be misinterpreting what they have in mind. </p>
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<p> But here is how I see it. </p>

<P> Your blue cafes have tastes with which you are likely to be familiar. Think of a favorite coffee from your local cafeteria. In bold, rich, perhaps a little chocolate, and naturally sweet. </p>

<P> Yellow cafes are probably a little less familiar for many coffee drinkers. A little lighter, a little less chocolate and more shades of fruit and nut. </p>

<p> Red cafes are for coffee drinkers with more </p>

<P>The adventurous tastes, who deliberately seek the cafes that are new to them. </p>

<P> Holly and Paul sent us a bag from each one, all of whom we will try. </p>

<p> But being the adventurous detectives that we are, we think we tried red first. </p>

<P> is a Yirgacheffe coffee of Ethiopia. More specifically, these beans come from farms in Kochere, a small micro region in the area of ​​Ethiopia Gedeo, located southwest of the city of Yirgacheffe, near Ch'Elek'tu. </p>

<P> Yes, there are many differences in subtle flavor that are found in the different areas within the wider region of Yirgacheffe. </p>

<p> As expected, this is not a dark roast. Since the appearance of beans, I would say that they are medium...