Roaster: Rokuyosha
Roasting Degree: Medium
【Impression】
Dark to medium dark, smooth body, nutty sweetness, roasted black soy beans sweet & bitter aroma, sweetness of Hazel nuts with a tip of cacao nibs bitterness, mellow, mature, well-balanced, a thin layer of light bitterness mixed with a tint, mild acidity of Kumquat, thick sweetness of Dutch black cocoa in core, tangy bitterness followed by a tip of citric acidity as a long lasting aftertaste.
Good combination with almond milk creamer to enhance nutty flavor. Combination with light texture of sweets, like Pâte feuilletée, Palmiers, may create wonderful tea break.
Sourness enhanced once a cup gets cold.
Typical Guatemalan flavor: fruity, aroma-full, well-balanced, mellow, light acidity cored with sweetness and average flavor balance. This may fit with water brew methods to extract full flavor, "essence", of the beans.
【Roasting】
Due to roasting volume, light charcoal like bitterness detected when water temperature is high. It seems that high temperature enhance bitterness and diminish Sweetness of beans. Although it's changing, average size of roasting machine in Japan is smaller compared with US. As it said, the highest quality coffee beans has been shipped to this island country so that roasting technique is developed in a aspect of "HOW TO educe flavor of beans". The smaller size roasting machines has higher ability to manage lighter degree roasting, which somehow fits to the country of space limitation.
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