～ Umami Special
Roaster: Namamame Hompo
Roasting degree: City
Area: Minas Gerais, Brazil
Variety: Red Catuai
Grade: Type 2
Screen: SC14up
Altitude: 1,000m
Defect: ～12
Processing Method: Natural
※Dry on Tree
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
Medium, soothing, green grape, matured coconut meet, caramel, oak honey, grounded full roasted almonds, almond essence, burbon vanilla, silky texture, matured sweetness bottomed up with light bitterness, chestnuts honey, custard, caramel source, almonds, milk candy, sheer bitterness as dark chocolate, light citric acidity on top, raspberry, goose berry, DAGOBA dring chocolate like sweetness with orange peel as a long lasting after taste.
【Note】
People often spot light "dry on tree" methods as special, but it seems ordinarily method in Brazil. Brazilian coffee is often characterized by clean and clear aroma: one of the highest quality in the world, but "average" without strong character. "Dry on tree" is the method to process coffee without fermentation, or with less fermentation. Matured red beans has high moisture value so Brazilian cultivator reduce the moisture level by "drying" the red beans on the tree to avoid risk of fermentation in processing. Somewhat, this beans has some nutty and rich flavor profile reminds me of Guatemala. Brazilian coffee always "A-students" like good one but this has a stand out character to catch my attention.
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