COE LOS JILGUEROS

Name: COE LOS JILGUEROS Estate

Roasting degree: City

Roaster: Okazaki, Hiromasa (Nama-mame hompo)

Area of production: Madriz Somoto, Nicaragua

Grade: N/A

Screen: No Screen, large size

Altitude: 1,350ｍ

Processing: Washed/Sun-dry

Variety : Catura??

Yr of cultivation: 2010

COE Winning Farm

【Comment From Web 】

For the first time in many years, this beans was quite surprising.  Opening the jute bag, there is Maragogipe, although the comment refers variety as  Catura.  This may arise from inadequate knowledge of varieties among farmers, but beans are excellent: Heavy sweetness and clear taste.  Aroma is too complicated to evaluate.  According to commentary, evaluators left various comments with aroma; berry like, such as strawberry and raspberry, chocolaty, vanilla, honey, etc...

【Impression】
Excellent!  No food pairing necessary, just enjoy a cup as black.
Complex aroma, layer of manuka honey, Madagascar vanilla-beans, and cacao beans...  
Extremely light body, too light to be mistaken by poor blewing technique with the first sip of this cup, and clear taste.  Naturally sweet, woody sweetness like Maple syrop, with a touch of star anise fragrance hidden, and sweet aftertaste.

Mandheling

Name: Mandheling (MandheRich LingtonNihuta)

Roaster: Coffee Roaster Grancino

Roast degree: Dark 

Area: Lintong-Nihuta area, Northern Sumatra, Indonesia

Production: Small farmers, Co-op style

Variety:  Ateng
Grade: Mandheling G1

Screen: 18

Altitude: 1300m

Crop: Oct. ～ Mar.

Processing: Sun-Dry, Pulped-natural (Sumatera Processing)

【Roaster’s Comment】

Lintong-Nihuta is well known production area for the high quality Indonesian coffee beans among the traders/exporters.  MandheRich, the highest grade of Mandheling, is specially screened large-size and fully matured beans from this Lintong-Nihuta area and has elegant sweetness and bouquet.

【Impression】

Full & dark body coffee with smooth velvety texture.  Layer of different degrees of bitterness and chocolaty sweetness, similar to chocolate from gran couva.  Fruity bitterness developed both original beans’ taste and dark roasting, leaves strong impression.  Filter blew coffee tastes similar to demi-espresso, but much clear and sharp in aftertaste.  Highly satisfying, prefer to save this for a winter nights special, sitting in king chair, in front of a fireplace with a favorite book and chocolate.
 

Out of all Grancino Coffees I have tasted, I liked mandeling/Dark roast the best, which made me wondered this roaster, or maybe the roasting machine, might fit better with darker roast.

Sumatra Lintong, SARI MAKMUR

Beans: Sumatra Lintong
Roaster: Doi Coffee
Variety: Arabica
Roasting degree: Full City
Area: Sumatra Lintong, Indonesia
         PT. SARI MAKMUR TUNGGAL MANDIRI

Sari Makmur Tunggal Mandiri is Sumatera Utara based company, processing and producing coffee products such as coffee bean and coffee powder, value added coffee products.

【Impression】
Dark and full body, well matured cocoa, spicy, fresh plum, yuzu-citrus as a top note, clear heaviness, velvety taffeta like texture, solid, aromatic, well balanced, bitterness of cacao beans, pepper like spiciness hidden, light touch of lemon zest acidity, fruity sweetness of ram-raisin,  Kaoka's Arroyo -Dominican origin dark chocolate-, chocolaty bitter sweetness as a short lasting after taste.   
This enjoyable cup presents very well balanced flavor of dark coffee.  Unlike "Mandheling", this has clearness in bitterness/creamy flavor texture with fruitiness as fresh fruits.   

Mokha Sidamo

Name: Mokha Sidamo
Roaster: Grancino
Roasting Grade: Medium


【Comment on Web】
Ethiopia is where native-grown coffee trees are found, and the word "COFFEE" comes from "Kaffa" Region.

Mokha, original species of coffee, still fascinates us with its outstanding charactor in world nowadays, which has became common to grow.  Especially, Natural-processed coffee beans is in a class by oneself, stronger flavor of citrus and tea.
Native arabica

【Impression】
Mixed size, rather tiny beans with peaberries.
Although the first cup left impression of little over roasted, found dark carbony roast taste,  a second cup gave less bitter and earthy note with medium body.  Mokha Sidamo is often characterized by floral aroma and light citrus sourness, which keeps Mocha as my the last choice, but this Sidamo has mild bitterness wins over sourness.