Beans: Kiangai AA
Roaster: Beans Tei
Roasting degree: Full City
Area: Kirinyaga, Central Kenya
Kiangai factory @ Kibirigwi Farmers Co-operative Society
Altitude: N/A
Varieties: SL28、SL34
Processing: Fully-washed
Screen: SC18
Grade: AA
2011 Cultivation
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 4
Richness: 5
※Grade 1 to 5
【Impression】
Roasted almond aroma with light citrus tone. Dark and mild flavor, gentle bitterness combined with deep sweetness as caramel, bitterness as short aftertaste. Earthy and flavor full but heartwarming flavor.
My one of the top African coffee.
【Note】
Kiangai processing facility develops fully matured and hand picked beans from micro farmers around the mill. Kiangai mill carries superior processing skills, which has high ability to heighten values of beans.
Name: Valverde Abarca
Roaster: Nama-mame Hompo
Roasting degree: City
Area: Cedral, Aserri, Tarrazú, Costa Rica
Variety: Caturra
Grade: SHB
Screen: N/A
Altitude: 1,650m
Defect: N/A
Processing Method: Washed
COE Winning Lot 2011
【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium body, lime-like yet mellow citrus aroma combined with hint of cloves, light smooth texture, well balanced soothing flavor, mellow, effervescent acidity, hint of bitterness, overarching juicy sweetness of maple sweetened caramel with hint of orange zest, Bergamot, impressive but complex flavor, mild sweetness as a long lasting delicate aftertaste.
【Note】
Cedral is a mountainous area Blessed with rich soil and cool weather for coffee cultivation.
Valverde Family opened their estate, Finca Valverde Abarca, at 1700-1750 meters above sea level, growing old Typica, Caturra and Catuai.
The area where Finca Valverde situated used to be a farm to grow black beans. Emilce Abarca started grow coffee trees and his efforts were rewarded and received more sustainable/higher pricing in return.
