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International Orders Notice:
For those who are NOT in Taiwan but interested in buying some of my Zero Defect coffees. A few weeks ago, I had been hesitating if I should provide this service. But I finally convinced myself to do so. Now you are able to purchase coffee via a more convenient way.
1. PayPal users: Please contact me via my PayPal account "4-Arts Zero Defect Coffees" to send your payment. Please make good use of the email order function: nativity1018@yahoo.com.tw. I'll send a payment request form to you after that. All you need to do is to pay via credit card online and then wait for the coffees to come. Function TESTED OK. Feel free to buy via this way. Thanks!
2. Non-PayPal users: I've opened an account for oversea coffee aficionados to make the purchase thing smoother. Please see the instructions below and take notes on the bank info:
Beneficiary Bank: Cathay United Bank, Taoshing Branch
Bank Address: No. 445, Fu Shing Rd., Taoyuan City, Taoyuan County 330, Taiwan (R.O.C.)
S.W.I.F.T. Code: UWCBTWTP
Beneficiary Name: Hsieh Po Jung
Acct#: 034-08-004405-6
Correspondent Banks:
1. Bank of America N.T. & S.A, S.F. (BOFAUS6S)
2. Deutsche Banker Trust Company, New York Branch (BKTRUS33)
3. Bank of New York, N.Y. (IRVTUS3N)
4. Wachovia Bank, NY INTL (PNBPUS3NNYC)
5. Citibank, N.A., N.Y. (CITIUS33)
6. JP Morgan Chase Bank, N.Y. (CHASUS33)
Payment Instructions:
1. Accepted currency types: US dollars, Euros, English Pounds, Australian dollars, and Canadian dollars.
2. All prices are listed in US dollars. Please remember to recalculate if you choose to pay in a different currency. Check this tool Currency Converter.
3. Shipping Methods & Rates:
A. Postal Express (EMS), Recommend Method: Check the Shipping Rate page. You may receive the package within 3~5 work days. It's the cheapest rate for International orders. It's always recommeded to add the insurance to your orders to guarantee a safe delivery.
B. DHL, Faster but Much More Expensive: Check http://www.dhl-globalmail.com/ for your own country program. But if you buy from the US, the parcel will definitely be delayed because the regulations are strict for food related contents. See the Food Shipment to the USA.
4. AFTER you wire the payment (Bean price plus shipping fee), please email your receipt to me at: nativity1018@yahoo.com.tw for the confirmation. You may also like to use the Currency Converter to calculate the shipping fee.
5. Please fill in the following form in every order, cut down and paste to use:
Name:
Street Address:
Country:
Postal Code:
Phone Number (including your country code):
Shipping Method:
Email:
Order Content: (Coffee name, Quantity, & Roast Style Option)
6. Your will get an email notice before your package is shipped out.
Oversea Coffee Offerings: 2010/01
Zero Defect Single Origins:
1. Kenya AA Top S1, 2009 crop, Air-shipped directly from Kenya.
US$22.50/230g
2. Jamaican Blue Mtn. R.S.W. Estates "No. ZERO," Fresh 2009/2010 crop, 40% of pre- and post-roasting defects are rejected).
US$73.00/230g
3. Hawaiian, The Other Farm Kona Extra Fancy, 2009 crop, Air-shipped directly from Hawaii.
US$40.00/230g
4. Panama, Don Pachi "Gesha", 2009 crop, best choice for average-priced Gesha.
US$22.50/230g
5.
Zero Defect Espresso Blends, S.O. Espressos:
All Blends are tested w/ a Synesso Cyncra to do the progressive pre-infusion, and w/ a Mazzer Robur. Also tested w/ a Rancilio Silvia, plus Mazzer Super Jolly, in a good way too.
1. Simon Hsieh Custom Budget Blends.
Zero Defect ingredients + Budget Control + Roast Optimized Profile
Volume Choices: 230g/350g/500g
Price: Depends on YOUR Budget. Tailor-made for YOU!
2. S.O. Espresso de Kenya AA Top S1.
US$24.00/230g
3. S.O. Espresso de Hawaiian Kona TOF Extra Fancy.
US$41.50/230g
4. S.O. Espresso de Panama Don Pachi "Gesha."
US$24.00/230g
5. 20% Kona Blend, the lush taste is back now.
US$21.00/230g
6. 30% Kona Blend, with a tender floral top note.
US$26.00/230g
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9. New Blends ALWAYS Under Developing!
Roast Style Selections (Choose the Style You Like Most)
Roast Style 1 → Light Roast means the coffee is roasted to the stage of the end of 1st crack. You get the most aroma and the strongest acidity in the cup. If you like to enjoy the most original flavor of a fine coffee, try this roast style.
Roast Style 2 → City Roast means the coffee is roasted to the stage counted from the end of 1st crack to 60 seconds after the end of 1st crack. At this stage, you can get a bit more dimensions in the flavor characteristics. The aroma is overwhelming and the acidity is strong with some comfortable sweetness, as if you are enjoying some juicy fruit. More body than Roast Style 1.
Roast Style 3 → City+ Roast means the coffee is roasted to the stage counted from 60 seconds after the end of 1st crack to the beginning of 2nd crack. The lightest classic North Italian Roast. At this stage, the aroma and acidity become a little weaker, but the more sweetness and better complexity make this cup rounded and easier to enjoy. For most of my offering coffees, I choose this roast style to present the ultimate translation of their flavors. But if you are not accustomed to the acidity in coffee, please try darker roasts, such as 5 or 6.
Roast Style 4 → Full City Roast means the coffee is roasted to the stage counted from the beginning of 2nd crack to 30 seconds after 2nd crack. The very classic North Italian Roast. At this stage the aroma becomes weaker and develops more pungency, the acidity dims a bit and the sweet/bittersweet profile rocks. You can drink some water to proove it.
Roast Style 5 → Full City+ Roast means the coffee is roasted to the stage counted from 30 seconds after 2nd crack to 60 seconds after 2nd crack. End of North Italian Roast. At this stage you can hardly feel the acidity and dancing aromas; instead, you get more bittersweetness and pungency notes and more body in the cup. Dry-Processed Mochas and Sumatra/Sulawesi coffees are roasted to this stage in most cases.
Roast Style 6 → Vienna Roast means the coffee is roasted to the stage counted from 60 seconds after 2nd crack to 90 seconds after 2nd crack. The classic Central Italian Roast. At this stage you cannot feel any acidity. The aroma becomes deep like some sandalwood. More bitter taste than all the above roasts. Dry-Processed Mochas can develop more winey tone when roasted to this stage.
