Beans: Yirgacheffe Koke
Raoster: Akai-mi coffee
Roasting Degree: Medium
Area: Koke, Irgachefe, Ethiopia
Southern Ethiopia
Altitude: 1,800 -2,000m
Varieties: Ethiopian Native
Processing: Washed
Screen: N/A
Grade: N/A
【Impression】
Light to medium, silky, Earl Grey, Bergamot scented, deep sweet-toned, orange, apricot, lemony acidity, baked chocolate, cacao, flowery, crisp, rich, round bitterness and honey sweetness, plush mouth feel, smooth bitterness and sweetness as a long lasting aftertaste with citric finish.
【Note】
Both Cidamo and Yirgacheffe are categorized as Moca, the highest quality, have distinguished/unique flavor. While Cidamo has widely known, familier flavor of "Moca", Yirgacheffe has fruity "unlike Moca" Flavor. Among Yirgacheffe, this has highly unique beans brought by koke washing station. Coffee beans shows "grand sum" of growing condition. Now, coffee beans are from narrowed area, farms and limited section from farm, adding more uniqueness in flavor.
Are you furious about quality of vegan/veggie foods?
Especially, about flavor??
In front of Venice sign, there is a wonderful Vegan/Macrobiotic grab to go cafe, "seed kitchen", offering one of the highest quality and the most flavorful foods in the world.
Eric Lechasseur, owner and head chef, started his career as professional chef in 1985 and has devoted himself in the world of culinary of Art since then. As macro-vegan chef, he holds certificate of recognition from Kushi Institute, the world well known macrobiotic institute.
The certification and his carrier path mean something?
"No".
Eric is highly talented Chef, which easily proved once you taste his creation. Vegan/Macrobiotic is the second thing matters at seed kitchen because flavor of foods may impress you more.
Vegan/Vegetarian foods in the States are often upsetting, but Eric Lechasseur and seed kitchen are there only to please foodies and confirm being Vegan will never steal entertainment in daily meals.
