Name: Elgon Mountain
Roaster: Home roast
Roasting degree: Full City
Area: Mt. Elgon, Uganda
Variety: Typica
Grade: A
Screen: 16up
Altitude: 1,700 - 2,200m
Defect: None
Processing Method: Fully washed, 100% sun dried
【Flavor scale】
Aroma: 4
Sweetness: 3
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Light to medium light, calming, moca aroma, cacao, a touch of citrus, sweet orange, blood orange, watery, light texture, mellow but light, slight sourness of citrus, lime, kabosu-citrus as a top note, very thin layer, juicy sweetness of dried fruits follows, such as pineapple, mango, white fig, papaya, milk chocolate like cacao bitterness hidden, juicy and vivid sweetness as sugar cane as a long lasting aftertaste.
Mellow flavor and highly balanced bitterness-sweetness-acidity. Very comfortable Mouth feel and suitable flavor for daily use.
Name: Kagombe washing-station
Roaster: Home roast
Roasting degree: Full City
Area: Mwakiro, Muyinga Province, Burundi
Variety: Bourbon
Grade: FWA
Screen: 16up
Altitude: 1,650m
Defect: 0 - 6/300g
Processing Method: Fully washed, Sun dried
【Flavor scale】
Aroma: 3
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 2
※Grade 1 to 5
【Impression】
Medium dark, fruity, green apple, Meyer lemon, well matured pears, mix of bartlett and Starkrimson, a touch of roasted almonds, juicy, soothing but tangy acidity, dark chocolate, 85% cocoa Green & Black's Chocolate, bitterness, cacao nib, mellow and creamy sweetness, toffee, rich, full range flavor without lemony acidity, mellow and deep chocolaty sweetness as a long lasting aftertaste.
【Note】
Found in 1999, Kagombe washing-station is located in the north-east Muyinga, not far from the Tanzanian border and managed by Sogestal Kirundo Muyinga. Burundi is often referred as "developing" or "new face" in the coffee society; however, there are several high quality coffee growers and Washing stations preparing for export. We cannot deny Tanzanian coffee influence over them, but Burundi coffee has very unique character on top of "earthiness" and full bodied characteristics of African beans. This rot may fit very well with deeper roasting for espresso. Caffe-Latte will be the choice to bring out clear but mellow flavor of this.
Name: Finca Bella Vista
Roaster: Doi Coffee
Roasting degree: Full City
Area: Nueva Lusta Valley, Las Yungas, Bolivia
Variety: Bourbon, Caturra
Grade: N/A
Screen: N/A
Altitude: 1,400 - 1,600m
Defect: N/A
Processing Method: Fully washed, Sun dried
【Flavor scale】
Aroma: 3
Sweetness: 4
Acidity: 3
Bitterness: 2
Richness: 3
※Grade 1 to 5
【Impression】
Medium, light aroma, jasmine, almond flower, matured apricots, juicy, mellow chocolate flavor, slow sweetness as cashew butter, walnuts, hazel nuts, raw cocoa powder, tangy bitterness, cacao nib, buttery, high tone cacao acidity, moderate dates sugar like sweetness as a aftertaste.
Chocolaty mellow sweetness increase and bitterness and acidity disappear once a cup is chilled.
【Note】
A chilled cup is always unhappy and miserable. Acidity increases and tangy bitterness stands out to rune a total flavor of coffee. I always through brown liquid weather or not aroma stays, but this lot and roast amazes me in terms of wide variety of flavor sampling. Too bad to know how poor the vocabulary I have to express "chocolaty sweetness". There is definite difference in chocolaty sweetness between chilled and hot, which may created by difference in degrees of acidity and bitterness. Personally, chilled cup has more mellow and milder mouth feel.
