Beans: Hawaii Kona Roaster: Hiro coffee , Osaka Origin/Area: South Kona, U.S.A Growers: Langenstein Farm Altitude: 1,100 meters Variety: Typica Process: Washed, 100% Sun dried Grade: N/A Screen: N/A Crop: 2009/2010 Roast: Full city roast 【Attribute scores】 Aroma 4 Acidity 3 Body 5 Biterness: 3 Mildness: 2 【Impression】 Dark full bodied,relaxant aroma and richness, well established, red wine like richness embodied, well-balanced sweetness, flagrance and body, richness as caramel cream, sweetness of extra dark chocolate, tropical fruits like light acidity, enhanced unique flavor of Hawaiian typica. richness as a long lasting aftertaste.
Beans: Bali Shinzan Roasters: Hiro coffee Roast: Medium High Origin/Area: Bali (Megani Factory), Indonesia Growers: Small farmers at Gunung Batur (Mt. Batur) Altitude: 1,000m ～ Variety: Arabica Process: Washed, Sun dried Grade: N/A Screen: N/A Crop: 2009
【Impression】 Dark, deep and chocolaty flavor with mild sweetness hidden. Although the name of this beans stimulate curiosity, this cup is more than I expected. As first experience of Bali coffee, inspire me the world, maybe mystery, of Bali coffee beans.
【Comment from Web】 In Bali, every single aspect of life connects to God. Sinzan, cultivated in the island where God live, has well harmonized bitterness, sweetness and sourness, which made us thankful to God. This coffee is characterized by Calamel like chocolate flavor followed by a sense of bitter sweet body
