Name: Santa Catarina Morango
Roaster: Akai-mi Coffee
Roasting degree: Medium
Area: Manhuaçu, Minas Gerais, Matas de Minas, Brazil
Fazenda Santa Catarina
Variety: Catuai
Grade: N/A
Screen: 16 - 18
Altitude:1870 - 1,000m
Defect: N/A
Processing Method: Pulped Natural
【Impression】
Light to Medium, fruity, nutty, strawberry top note(!), vermouth cassis, hazelnuts, cocoa, white wine, light texture, clear, well balanced, sweetness of maple syrup, milk chocolate, freshness of fruits, soothing acidity, a touch of blood orange, bitterness as cacao nib, clean natural sweetness with cacao bitterness as a long lasting after taste. Once cup cool down, dark chocolate like bitterness stands out which bottomed with cassis fruitiness.
【Note】Santa Catarina Morango is the product of chance. Vicente de Faria, the owner of Santa Catarina, owns six estates, total 160ha, and regular in COE Brazil. Flavor of agricultural products varies and so does "Morango". In 2013, Morango was found in Fazenda Santa Catarina, but this may not meet "Morango" quality, clear sweetness and strawberry flavor.
Beans: Kobai（紅梅）
Seasonal Blend～After Blend
Roaster: Kasyu
【Impression】
Medium dark to dark, mellow, nutty, fresh apricot, matured plum, peach, light texture, dark chocolate, sweetness of fresh fruits, boiled red barley, roasted nuts, cashews, almonds, touch of orange, a long lasting after taste of bitterness and sweetness, juicy sweetness gradually grows.
【Note】
Fresh roasted batch may brings "handy&easy" morning coffee with a coffee machine. Kasyu always gives antique names to their blend coffees, some of which are named after "The Tale of Genii" written in the 11th Century. Their flavor does not cue any line of the story but the names somewhat successfully add elegance to their image.
Beans: Guatemala
Roaster: Okino Coffee
Organically grown
Imported individually
【Impression】
Medium body, light, clear, transparent, lightly scented with orange peel and almond flower, fresh plum, mellow, balanced, rich, cocoa, chestnuts, almonds, layer of maple sugar like sweetness, a touch of shady bitterness, a long lasting aftertaste of mellow sweetness.
Unlike visual of the beans, cups has no tangy bitterness, acid stimulation detected. Very clear but fulfilled flavor.
Enjoyable even for non coffee lover. May enjoy like a cup of bancha tea.
【Note】
Coffee is all about "Balance" and "Concatenation". Regarding "Concatenation", it starts with environments, such as weather, water, soil, farming, cultivation, processing and so on, then continues to roasting and extraction. This Guatemala shows its pureness in flavor without tangy acidity in bitterness which often detected in "Guatemalan mid dark roast". Art of roasting, maybe magic of roasting, may enhance beans flavor/uniqueness fully.
