COE La Granadilla

Beans: La Granadilla
Roaster: Nama-mame Hompo
Origin/Area: Cangual, Intibuca, Honduras
Growers: Omar Gómez Benítez La Granadilla Farm,
Altitude: 1550m
Variety: Catuai
Process: Washed
Grade: SHG
Screen: N/A
Crop: 2010
Roast: City
※ 2010 Cup of Excellence winning lot

【Attribute scores】
Aroma 4 
Sweetness 4 
Acidity 3 
Bitterness: 3 
Body 2
※Score 1 to 5

【Impression】
Dutch Cocoa powder with flowery aroma of jasmine, sourness of citrus, like lime.  Light body with layered depth, cocoa, a cup of hot chocolate, like sweetness and citrus like sourness as long lasting aftertaste.  Well harmonized sweetness of fully-ripe cacao beans with almonds and earthy bitterness, with a layer of citrus sourness on top, which gives a vivid image of clear blue sky and light air of greens, beautiful forests, with a dry-cool breeze. Refreshing clear body, proffered to have w/o any cream/milk and sugar. Good for a hot summer morning to refresh yourself, both physically and mentally.

Premavera

Beans: Finca Premavera
Roasting degree: Full City
Roaster: Nama-mame hompo
Area of production: Premavera Estate, Minas Gerais, Brazil
Grade: N/A
Screen: N/A
Altitude: 950m
Defects: N/A
Processing: pulped-natural
Variety: Catuai (RED&YELLOW)
Yr of cultivation: 2009/2010
Good Inside certified

【Roaster's Review】
This lot is specially cerected from Finca la Premavera by Silvio Leite, one of the world best Brazilian cupper.  This beans shows various aspects with roasting grades.  Unlike ordinally Brazilian coffee, this gives bitter caramel like flavor with deeper roast.

【Impression】

Soothing medium body, airy texture.  Smooth bitterness with a caramel like sweetness thinly layered on bottom, no notable acidity specified.  Bitterness as core flavor but clear and fine aftertaste.

Monsoon Malabar AA

Beans: Monsoon Malabar AA


Roaster: Okazaki, Hiromasa (Nama-mame hompo)
Roast Level: High


Area of production: Malabar, India
Grade: AA
Screen: 18/19
Altitude: N/A
Processing: Unwashed, Monsoon Dry
Species: N/A
Yr of cultivation: 2009.



Left: Monsoon,/Right:Brazil


【Comment from Web】
Uprising demand for GOLDEN coffee beans, India start producing so called MONSOON COFFEE, using monsoon, subtropical westerlies, in May to June. Unwashed Arabica beans are spread in 4-6 inches thick, mixed once a while to expose evenly to moisture, on the floor of well ventilated storehouse for 4-5days to dry. After they are bagged, pile up and line with enough space to keep monsoon air to go through. For 5 -6 weeks, un-bag/re-bag beans or rearrange bags about a once a week until beans turn to golden brown. These processes give Monsoon beans unique aroma and inspiring soft/rich taste.

【Impression】
Light, smooth, mild taste which well harmonized bitterness and sweetness, with clear aftertaste.
Very impressive and balanced light taste.  Unlike its appearance, this light cinnamon color beans has rich flavor even light roast like high roast.  This golden beans gives very soothing and refreshing feeling with each sip but settled in taste.
Iprefer to pair this cup with Almond Tuiles, thin & crispy French almond cookies, or something very light but flavorful sweets.  Recommended for a morning cup, on a nice, fresh and beautiful early-summer morning.

Yunnan Arabica simao

Beans: Yunnan simao
Roaster: Nama-mame Hompo
Origin/Area: Simao,Yunnan, China
Altitude: 1,300～1,500m
Variety: Catimor#2
Processing method: Fully washed, Sun-dried
Grade: N/A
Screen: 16up
Roasting degree: High

【Impression】
Fine, clear body with light touch.  Layered Citrus sourness, lemons, limes, yuzu-citrus, on top, light bitterness, soothing flavor, with well matured apricots like sweetness, light and a second of aftertaste.  Bitterness comes as a top flavor once a cup cooled, but still dose not last long in aftertaste.  Sweet aroma like Lychees.
Perfectly fine coffee for mid summer; light and soothing as a cool refreshing breeze on highland.  

【Note】

The farm is located 1300ｍ～1500ｍasl, mountainous area where blessed with rich red soil.  Yunnan Arabica simao is grown pesticide free, although China carries poor credibility in food quality.  Fully ripe cherries are hand-picked, processed with spring water, sun-dried and screen by weight with hand picked.   

Nama-mame honpo part3

Coffee paradise!  Sometimes a long list of coffee beans moves my finger to pick freely along with my desire. 



Love is motivation. 

Love is motive to accelerate curiosity.

I am so enthusiastic and motivated to feel, to taste and to express the difference/uniqueness of each coffee. 

Anyway…here are several, yes several, different varieties and variations of coffee beans selected all over the world.

It’s still surprising to see how many countries involve in coffee business, knowing the countries located in “Coffee belt”.

Nicaragua, Guatemala Indonesia, Brazil, Columbia, Rwanda, Mexico, China, Papua New Guinea, Dominica, Kenya…

From popular South America to Asia,

                                                      then to Africa!!!

Traveling around the world and finding flavorful, wonderful coffees, we enjoy relaxing moments.

With deep appreciation to the farmers,
I reaffirm how lucky we are to sit at home and enjoy a wondeful coffee journey :)

 

Machazo

Beans: Machazo
Raoster: Namamame Hompo
Roasting Degree: Full City
Area:  Ngororero, Province de l'Ouest, Rwanda 
Altitude: 1,600～2,000m
Varieties: Burbon
Processing: Washedm
Screen: N/A
Grade: N/A
2010 COE Winning lot

【Impression】
Medium, aromatique, citric, lemon, orange, black berry, infused with nutmeg, cinnamon, concord grape, cherry.

【Note】
Rwanda is only one COE hosting country in  African continent and this belongs to the top 4% highly selected coffee beans.  Africa is the treasure land for coffee hunters where brings flowering number of hidden and forbidden varieties to the market.  This lot is certainly COE winning lot but not yet this is the top flavor of Rwandan coffee.

Mandheling Sirisi

Beans: Mandheling Sirisi

Roaster: Nama-mame hompo

Origin/Area: Lington area, Indonesia

Altitude: 1,650m

Variety: Tipica, Catimor, Bourbon

Process: Giling Basah, Sun-dry

Grade: SG

Screen: 16/17

Crop: 2009/2010

Roasting Grade: Full City

【Note】
Sirisi-Risi, Batak’s village, is located 5km east of Lington Nihuta, where produces the highest quality of Mandheling in Southern area of Lake Toba.  Located at 1650m in altitude, near-equatorial, whether is moderate and inhabitant are gentle as Shangri-la.  Pealed with a wooden pulper, parchments are fermented for 10 – 12 hrs and sun dried to 12% of moisture level.
Parchments are screened, processed and hand-picked by commercial manufacturers/traders, then shipped to the other countries.  Smooth, velvety and clear taste is valuable and very rarely achieved in recent years.

【Impressions】 

This Mandheling has changed image of "Mandheling" with taste I have never tasted.

Extremely clear and light body, fine texture.  "Is this really Mandheling?", questioned at first.  Unlike usual Mandheling, fruity aroma, Green apple and Nectarines mixed, well harmonized bitterness, acidity and sweetness but light flavor with clear aftertaste disappears in a moment.  Cooling and light flavor, uniquely given to this Mandheling.  This beans indirectly proves roasting grade is not only factor to settle darkness of coffee brewed.