Bolivia

Beans:  Bolivia
Roaster: Anada Coffee 
Varietal: 100% Typica

【Impression】
Medium dark to dark body, citric, high lemony aroma with jasmine, a tint of roasted almonds, silky, smooth texture, deep soothing bitterness, flavor of FORASTERO cacao beans, bottomed with sweetness of raw cashew nuts mixed with pistachio nuts, matured red wine like rich flavor, light acidity of lemon and yellow grapefruits on top, juicy sweetness and growing rich bitterness as a long lasting aftertaste.

【Note】
 There are no information given the origin of this beans, but this might be Copacabana Estate, Bolivia.  Flavor of this beans given less acidity and mellow sweetness/bitterness produced through processing methods.  Bolivia has developed processing methods and Copacabana Estate has blessing of nature both to cultivate rich cherries and to process clean coffee beans.

Anada Coffee is known as Tanpopo, means "Dandelion" in Japanese, located very coutry side of Kobe city.  This coffee shop & cafe, closes on Sundays and Holidays, always show something new with every visit.  

Tanpopo
６０８−４ Kandecho Hirotani, KobeNishi Ward, 
Hyogo Prefecture, Japan

Brumas Del Zurqui Honey

Beans: Brumas Del Zurqui Honey
Roaster: Akai-mi coffee
Roasting Degree: City
Area: San Francisco de Heredia, Central Valley,  
         Costa Rica
Altitude: 1,300～1,600m
Varieties: Caturra
Processinng Method: Honey Methods
Screen: N/A
Grade: N/A

【Impression】
Light to medium body, clean and pure, lemony soothing aroma with dark cacao, sweet and mellow, slight lemony acidity as a top,  milk chocolate like bitterness, maple syrup like juicy sweetness as the core, a long lasting aftertaste with juicy sweetness.

【Note】

Brumas Del Zurqui is the Micromill established  in 2004 which adds and guarantees an excellent quality of coffee.  Due to the poor value of the coffee, this area decided to contracts a boutique coffee mill enables to promise sustainable production, environmental conscience and so on.  The mill contributes to elevate quality of Costa Rica, through developing honey process.  Their effort has been proved in COE.