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.  

Narino El Tambo

Beans: Narino El Tambo
Roasting Level: city
Roaster: Nama-mame Hompo
Area of Production: El Tambo,  Nariño Department, Colombia.
Grade: Excels
Screen: 14～16
Altitude:1,500～1,950m
Defects: N/A
Processing: Fully-washed,
Variety: Caturra, Varieda
Yr of cultivation: 2010

【Roaster's notes】
In COE Columbia 2010, 17 out of 21awarded farms were from Nariño area.  Currentry, they are forcuses on Organic certification.

size variations & Pea Berries

【Impression】

Medium body, velours like texture.  Dried apricots flavor, with light acidity on base of dark, deep fruity sweetness.  Sweetness of fully-ripened apricots and figs, a touch of soothing bitterness and sourness, long lasting sweetness and bitterness as aftertaste.  A thick "sweetness" layer sandwiched between thin layers of sweetness and sourness, just like a "tram-stopper", to create well-balanced flavor.  

This cup may create wonderful nutty flavor with a little bit of cream.  Too rich for morning cup: Prefer to have this in a Fall afternoon with favorite books. 

    

Super Carosi

Beans: Super Carosi
Roaster: Nama-mame Hompo
Roasting Degree: Full City
Area/Region: Carosi, Southern Sulawesi, Indonesia
Grade: N/A
Screen: 18up
Variety: N/A
Processing: Sumatran method, 100% Sun-dried


【Impression】
Medium body, lemony dark aroma, high roasted cacao like flavor.  Unlike other Indonesian coffee, lighter in body and texture.  Blend of citrus acidity and moderate bitterness, which similar to high dark chocolate like sweetness of Criollo cacao beans.  Full-flavored strong impression of Chocolaty bitterness and sweetness with raspberry blended with clear short citrus aftertaste, neither bitterness nor acidity stays.

Good for afternoon to evening refreshment after a busy day.  Black is preferable, may good with a tip of sugar to weaken acidity impression but no milk/cream recommended.      
Food pairing  Something salty and light, Hum and lettuce, sandwich es with Bagel or French bread .

【Note】
Super Carosi is the name given to selected beans cultivated/processed in Carosi area.  Cherries are grown 1,800masl and hand-picked, processed in traditional method and sun-dried.  

Mandheling Sinar

Beans: Mandheling Sinar
Roaster: Nama-mame Hompo
Roasting Degree: Full City
Area/Region: Sumatra Lington- Nihuta, Indonesia
Grade: G-1
Screen: 17up
Variety: Arabica
Processing: Traditional Indonesian method, 100% Sun-dried

【Impression】
Balanced, citric acidity and sweetness, very clean, soothing, crisp acidity, green apple, plum, sweetness of dark chocolate, cocoa, tropical fruits, milky, well valanced.

【Roaster's Comments】
Mandehling Sinar is varietal natively grown since 19C and cultivated Lington- Nihuta area, South of Lake Toba.  “Sinar” means shining lights in Indonesian, named after the view of dreaming light reflections over the surface of Lake Toba.
Unlike ordinal Mandehling, this beans are shipped with parchments and shipped in mid-night to minimize deterioration.

Mibirizi

Beans: Mibirizi
Roaster: Nama-mane honpo
Roasting degree: City
Area/Origin: Nyakarenzo, Rusizi, Rwanda
Grade: A
Screen: 15up
Variety: Bourbon
Altitude: 1600 – 1800m
Processing: Fully washed, 100% sun-dried

【Impression】
Light smooth body, airy texture, clear flavor, nutty and chocolaty aroma.  Fruity acidity, clear bitterness, almonds like nutty sweetness.  Well harmonized soothing and refreshing flavor with sharp core body of dark sweetness and bitterness.  Good for afternoon coffee, fresh and clear flavor but not for Morning coffee type.

Nuevo Mundo

Beans: Nuevo Mundo Estate
Roasting degree: Full-City
Roaster: Okazaki, Hiromasa (Nama-mame hompo)
Area of production: Arroyo Bonito, Jyuncalito (La vega)
Country: Dominican Republic
Grade:AA, EP
Screen: 16up
Altitude: 1,400～1,500m
Defects: 6/300g
Processing: Free washed
Variety: Caturra
Yr of cultivation: 2008/2009

【Roasters Comment】

Juicy and fruity beans are delivered from the Caribbean Island.  Although HIGH is recommended roasting grade, lightly ground FULL-CITY beans has less sourness.

Aroma:3, Sweetness:4, Sourness:2, Bitternss:4, Body:3   (0-5) 

【Impression】
Roasted Almonds like fragrance & Flavor. 

Taste like flavor coffee, "Hazelnut ".  Nutty, spicy flavor with middle and clear body,  Almonds like sweetness mixed with lime like acidity lightly touched, a tip of bitterness, over fermented red wine like bitterness, remained as aftertaste.   

 

This cup fits anytime of the day/year /situation when feeling relaxed.  Aroma of this coffee must be fully enjoyed, not in rush.

Nama-mame Hompo Part2

 

Second sampling from Nama-mame Hompo.
Roasting degrees are on roasters choice as usual.


This time, the tour guides us to the coffee world of

Dominican Republic,

Rwanda,

Columbia,

Indonesia.

Let us see how this goes...

The coffee beans allows us to feel an uniqueness/character of region, more than characterizing region by weather, soil type, altitude, farming, processing so on.  The coffee beans brings various surprises beyond our imagination.  Minus philosophical reflection or academic analysis, richness of coffee time is elevated by touring various countries of coffee estate.

Some says, "Coffee is not good for your health!"  Maybe, that is ture.  Effect of caffein is well recognized, and all of advices/warnings have been given by friends are appreciated...but...Sorry. 
Whatever said, COFFEE IS MY LOVE :)