very high quality
excellent taste
seriously, a lot of caffeine
Recipe
Preparation method: Classic ala Coffea Circulor, pour the same amount of water three times, always pour for the same amount of time, wait for the same amount of time. They recommend about 3 minutes. I prefer around 2 to 2:30 minutes.
The coffee has a fairly intense acidity at first, but this subsides after a moment and it starts to taste very good. As it cools, the taste becomes absolutely excellent. One of the best this year (but not the best). Very, very long aftertaste. You can taste the terroir of Yunnan in it. If you've ever had their regular red tea, you'll understand what I mean.
Lots of caffeine, it must be really close to the maximum that Arabica can have, maybe even over. Coffee (g): 10g Water (g): 150g Water temperature: 93°C
Grinder (settings): Fellow Ode level 7, old SSP "multipurpose," set to the lowest level, it's quite a coarse grind. Process: 50g, stir vigorously to mix, wait 40-60 seconds, then repeat twice.