Name: Finca Casandra
Roaster: Home roast
Roasting degree: City
Area: Huatulco, Veracruz, Mexico
Variety: Catura, Catuai, Typica, Pacamara,
Grade: SHG
Screen: N/A
Altitude: 1,250～1,400m
Defect: N/A
Processing Method:
Fully Washed, Sun & Machine dry
【Impression】
Dark body, chocolaty, mild, soothing but mellow, well balanced sweetness, acidity and bitterness, light orangy sourness with honey sweetness as a long lasting aftertaste.
【Note】
Unexpected flavor. Mexican beans always clean but less impressive, means often good for morning coffee, but this Casandra has stronger body profiled with well-balanced bitterness and sweetness. It might be better to roast lighter than city to enjoy "green" flavor of this beans.
Name: Fox Bean
～ 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
【Impression】
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.
Name: Finca La Florentina
Roaster: Home roast
Roasting degree: Full-City
Area: Volcan, Paso Ancho, Chirqui, Panama
Variety: San Ramon
Grade: SHB
Screen: N/A
Altitude: 1,200 - 1,600m
Defect: N/A
Processing Method: Fully Washed
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 2
Bitterness: 1
Richness: 2
※Grade 1 to 5
【Impression】
Light, sweet aroma, caramel, vanilla, a tip of nutty feeling, roasted pecan nuts, smooth texture, citric flavor as a top, white grapefruits, sheer lime, nurturing sweetness, well balanced nutty sweetness and mellow bitterness, roasted almond, barley syrup, molts, a sheer bitterness as cacao nib, cane syrup like subtle sweetness a long lasting after taste.
【Note】
San Ramon is Typica's natural hybrid fond in San Ramon city, western Costa Lica, in 1930s. Shape of the beans does not remind us of Typica. San Ramon has higher cup quality in average ahs suitable for higher altitude.
La Florentina had been tied up with starbacks' exclusive contract. With the termination, La Florentina focus on single spices mucro-lot cultivation, such as San Ramon.
