Peru

Name: Peru
Roaster:  Anada Coffee
Roasting degree: Medium


【Impression】
Clean light body, fruity as white grapefruits with depth of flowery herbal-floral aroma, mint like refreshing feeling, sheer body, consommé like clear full flavor, roast tones with bittersweet zent as dark chocolate unlike fruity aroma impression, slightly earth edge, semi-full body with light weight, strong clear bitterness with suggestions of pungent spice, bitterness as long lasting aftertaste with juicy sweetness as finish.       
Good with Milk and Sugar, simple flavor cookies like vanilla cookies without chocolate, dried fruits, nuts and so on...
My favorite food pairing: doughnuts, old fashion.



【Note】
Peru is one of the largest coffee producers in the world, ranked seventh on the 2010 in world production.  Peruvian coffee used to offer the cheapest certified organic coffee on the Market, focusing on not quality but quantity, affecting the global organic coffee market.   However, the Peruvian coffee industry is turning around:  some of the producers took note of the premium of Organically grown coffee beans in the market by watching rapid growth of the Vietnamese organic coffee such as robsta, outperforming other coffee producing countries in terms of growth in value of organic coffee.  Now, Peruvian certified organic coffee farms are trying to produce a truly excellent coffee, which has been creating more varieties in Peruvian coffee market.

Some of the most notable Peruvian coffees are called " Urubamba " or " Chanchamayo ": Urubamba is grown   in the southern part of the country near Machu Pichu , and Chanchamayo on the western slope of the Andes where called Chanchamayo .  Good Peruvian coffees exhibit a flavorful, gentle, aromatic and clear flavor, sometimes with mild acidity.  


【Memo】
Anada Coffee is one of the finest and oldest coffee roster in Kobe area.  Many coffee geeks comes to relax at their old fashioned cafe, with high quality coffee...

Greens Blend

Beans: Greens Blend 
Roaster: GREENS Coffee Roaster
Roasting Degree: Medium High


【Impression】
Light to Medium body, smooth airy texture, mild but pearly impression, lemony passion fruits like aroma, savory creamy sweetness as caramel, milk chocolate like, slight bitterness gradually grow, a tip of soft acidity, roasted almonds like natural sweetness as core leaving clean bitterness as aftertaste.  
The best choice for morning cup, even for non coffee lover.  Americano type coffee lovers also find this cup as one of their flavor.  Well-balanced light and Clean cup may apply to any occasions.  Recommend w/o Milk and Cream, w/ light sweets.







【Note】
Mr. Iwao, the owner, has been passionate and focusing on roasting/blending for last couple years.  Greens blending/roasting technique has been changed gradually,  sometimes dramatically, enough to catch my attention.  Greens Blend is the one developed the most, coveys Mr. Iwao's passion. 






Kobe is Sanctuary for Coffee lovers as well as the history maker in terms of roasting techniques and blending techniques.  With limitation of space, roasters in this area developed various technique to add heaviness in flavor, not adding charcoal like feeling.  Charcoal roasting is the technique often used, but Greens roasting does not stays in the range of "DARK" flavor.  From light to Dark, very vivid flavors comes from Beans original tastes enhanced by roasting technique. 

Arabica Son La, Vietnam

Beans: Arabica Son La, Vietnam
Roaster: Beans Tei
Roasting degree: Full City
Area: Son La Province, Northern Vietnam
Altitude: 1,000m～
Varieties: Arabica
Grade: 18up
Processing: Washed


【Flavor scale】
Mildness: 4
Bitterness: 2
Richness: 3
Aroma: 3
Acidity: 2
Sweetness: 3
※Grade 1 to 5


【Impression】
Light to Medium body, clear flavor, airy texture, roasted walnuts with orange flower like aroma, thin layer of flat bitterness followed by sweetness as steamed sweet potato with sugar cane, bitterness as shot aftertaste.  Clear mild flavor as typical Arabica, good for serve as morning coffee w/o milk & sugar.

【Note】

Vietnam has been the worlds second largest coffee grower since 2000.  Although most of major growers are "origin countries", Vietnam is relatively rare, where coffee accounted for just one percent of world trade in 1990 and became the world's second-Largest coffee producer after Brazil by the year 2000.  

In Vietnam, a bout 95% is R obusta , 20% of which are Excelsa, the variety Coffea liberica 'dewevrei' also called 'Chari', transplanted from Java, are grow n primarily in the Central highlands, across four main provinces: Dak lak, lam Dong, gia lai and Kon Tum.  Arabica is about only 5%, mostly grow n low altitude i n a Northern Vietnam , a region called Son La , where a government push es to grow some high quality Arabica for the world export market. 

Vietnamese Arabica quality has been improved dramatically, recasting public image of Vietnam coffee.