LING ZHI Coffee Reishi Ganoderma Lucidum
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· Decaffeinated: coffee with the caffeine removed or blocked in such a way that the caffeine will not leave the bean during brewing. Swiss water. · Decaffeination Process: the process by which coffee was decaffeinated. German water or Swiss water.
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· Brazil Bourbon: Soft, neutral to sweet, light body, very low to no acidity. · Celebes Kalosi: Heavy body, almost syrupy richness, spicy, balanced acidity. · Colombian Supremo: Smooth, mild, medium body, medium acid with high aromatics. · Colombian Excelso: Like Supremo but sometimes with more intensity. · Colombian Decaf: German Processed. Less body and acid than the Supremos and Excelsos. · Colombian Decaf: Swiss Water. Less flavorful than German processing. · Costa Rican Tarrazu: Clean, crisp, between medium and full body with high acidity, good aroma. · Ethiopian Harrar: Heavy body, complex spiciness, slightly wild, light acidity, typical mocha flavor. · Ethiopian Sidamo: Lighter body than Harrar, more acid, balanced by greater sweetness, complex, spicy aroma. · Guatemalan Antigua: Smoky, chocolate tones, medium to heavy body, medium but zesty acidity, dry nose. · Honduran Strictly High Grown (SHG): Medium to light body, good acidity, neutral to harsh cup with good aroma. · Indian Monsoonal: Flavor similar to aged Sumatra but with corky, woody nuances--an acquired taste. · Jamaican High Mountain: Good acid and body, slightly sweet with delicately seductive flavors, fine aroma. · Java Estate: Sweet, medium in acidity and body,some times with a slightly rubbery yet provocative undertone. · Kenya AA: Brisk, snappy, medium body yet intense flavor with a dry winey aftertaste. · Kona Fancy: Full body, fine aroma, exceptional flavor. · Kona Extra Fancy: Full bodied, fine aroma, considered the best of the Konas. · Malawi Plantation: Light body, medium acidity, equivalent to a Kenya AB, floral aroma. · Mexican Altura: Sweeter and lower in acidity than Central Americans but nonetheless rich in flavor. · New Guinea Estate: Strong, fragrant aroma, balanced acidity, medium to full body, hints of chocolate, with pleasing, aftertaste. · Panamanian Boquete: Medium body and acidity, clean with a rich flavor, great for Vienna and dark roasts. · Peruvian Organic: Simple, mild flavor, good acidity and body. · Sumatran Mandheling: Heavy, full bodied, spicy, earthy taste, low to mild acidity. · Sumatran Decaf German Process: Milder and less distinctive than regular Sumatran, but considered the richest decaf. · Sumatran Decaf Swiss Water: Less flavorful but more environmentally correct. · Tanzanian Peaberry: Full body, medium acidity, intense flavor, excellent fragrance. · Thai Robusta: Harsh, woody, heavy body, acquired taste. · Three-Bean Decaf: Typical restaurant or supermarket style decaf. · Vietnamese Robusta: Strong, heavy flavors with pronounced woodiness perfect for sweetened iced coffees. · Zimbabwe AA: Good, clean, sweet, medium body with good acidity, takes dark roasts well.
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