Roaster: Akai-mi coffee
【Impression】
Medium Light to Medium body, orange flower like aroma, smooth gentle texture, well-balanced, hint of citrus acidity followed by mellow and moderate juicy sweetness as maple syrup, ripe gooseberries, gentle bitterness of cacao beans, crisp short lasting aftertaste. Light refreshing cup for summer morning, well-balanced sweetness and bitterness gives layered flavor depth, lemony acidity gradually grown beneath. Good for morning cup without sugar and milk.
Compared to 2011's summer blend, mellowness is increased. Syrupy, fruity sweetness grows more than bitterness as 2011's blend did. This increase impression of "Well-balanced" flavor more. A hint of lemony citrus acidity softly touches as a top flavor, mild/round pearly sweetness as a middle and base. Bitterness detected, but not as much as 2011's.
"Special Bend is experiment", the owner of Akai-mi coffee said. Seasonal Special blends gives different impression every year; Summer 2010 was high acid, 2011 bitter/bold, and 2012 mellow. 2011 flavor was more like Tanzanian, earthy and spicy flavor compared with 2012.
The beans differs every year: in terms of flavor, in terms of quality, in terms of cultivation and so on. Certainly, they are nature given gifts which affected by weather, soil, and so on. Hence, blending is the best tool to value/grade roasters technique.
"House blends" types are usually expected to be "same" or "stable", so blending beans to create same impression. "Seasonal Blends" are often the way to show "creativeness."
Blending is always based on creativeness and experiments, and so as roasting. Flavor can be categorized by varieties, regions and countries, but cupping is only and the best way to "see" the flavor of each beans. Maybe, Blending builds on experience and memories.
No comments:
Post a Comment