Name: Finca Calma Marka
Roaster: Home roast
Roasting degree: Full-City
Area: Caranavi, Los Yungas,La Paz,
Estado Plurinacional de Bolivia
Variety: Typica
Grade: AA TOP
Screen: 17up
Altitude: 1,200 - 1,700m
Defect: N/A
Processing Method: Washed
※Bio Latina certified
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Light to medium light, Sweet as burbon vanilla beans, roasted almond, caramel, butter scotch, calming aroma, clean, light texture, soothing plum like sourness with mellow clear sweetness, sugar cane, slow sweetness of barley malts, rice syrup, fruity acidity, pineapple, green grape, sour apple, clear sweetness as a long lasting aftertaste.
【Note】
One of the best specialty coffee cultivation is in Bolivia. Bolivian coffee is characterized rich aroma and sweetness with well-balanced mellow flavor. Especially Bolivian typica often surprises us with cup quality improved by cultivators mind. Bio Latina is USDA certified organic certification in Latin America.
Name: Maganjo Factory, Rumukia FCS
Roaster: Home roast
Roasting degree: Full-City
Area: Mukurwe-Ini, Nyeri District, Kenya
Variety: SL28
Grade: AA TOP
Screen: 17/18
Altitude: 1,700 - 1,850m
Defect: N/A
Processing Method: Washed
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 4
Richness: 4
※Grade 1 to 5
【Impression】
Medium dark, aroma-ful, fruity, pineapple, peach, Nectarine, cacao nib, roasted peanuts, dark caramel, beets sugar, mellow, well balanced sweetness and bitterness, thin layer of citric acidity, lime, grapefruits, mild sweetness of cocoa, hazelnuts, baked sweet potato, coconuts sugar like sweetness as a long lasting aftertaste. Cup impression dramatically change once a cup is chilled: Dagoba new moon chocolate, mellow, deep dark sweetness with soothing bitterness, no acidity detected.
【Note】
Member of Maganjo Factory grows SL28, burbon hybrid which has high desiccation resistance. Coffee cultivation requires about 1,800mm of annual precipitation, in average; however, Kenya and Tanzania only has 1,000mm. Maganjo’s SL28 won the first place of AFCA 2013. The very first encounter of Maganjo was in 2013 roasted by Nama mame hompo.
Name: Terranova Estate
Roaster: Home raost
Roasting degree: City
Area: Southern Province, Kaleya Valley, Mazabuka, Zambia
Variety: SL28
Grade: AAA/AA
Screen: 17up
Altitude: 1,200m～
Defect: N/A (Non Offical)
Processing Method: Fully Washed, Sun-Dried
【Flavor scale】
Aroma: 3
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 3 ※Grade 1 to 5
【Impression】
Light, highly citric, green lemon, lime, yuzu citrus, mellow sweetness as honey, bright, clear, fruity, sharp acidity as lemon, raspberry, pineapple, clear bitterness, cacao nib, dates, rough sweetness as Palmyra coconuts sugar, tangy mouth feel at end, high tone acidity with dark chocolate feeling as a long lasting aftertaste.
【Note】
My very first encounter of Zambian beans dates back to 2006. Terranova estate has been one of "Starbucks Reserve", former called "Starbucks Black Apron" beans, and I found Terranova became one in 2007. Flavor of coffee beans is improved every cultivation year since, and now, this beans become available as green beans. "Roasted" beans are ready to go; however, sometimes green beans touches coffee geeks' spirit to fulfill the desire of "my own coffee".
Name: Finca Linda Vista
Roaster: Home roast
Roasting degree: City
Area: Pueblo Nuevo Viñas, Santa Rosa, Guatemala
Variety: Bourbon
Grade: N/A
Screen: N/A
Altitude: 1,800m～
Defect: N/A
Processing Method: fully washed, Sun-dried
※Guatemala COE winning farm
【Impression】
Medium, sweet aroma, cacao, milk chocolate, a touch of orange, plum, watery texture, mild, rich, tangy bitterness as raw cacao, plane marshmallow sweetness, layer of lemon like sharp acidity, maple sugar at end, malt, coconuts sugar like slow sweetness, rich cacao flavor as a long lasting aftertaste.
