Smatra Tiger Peaberry

Name:　Smatra Tiger Peaberry
Roaster: Home roast
Roasting degree: Full City
Area: Siborong-borong, DolokSanggul, 　　
　　　　　　　　　　　　　　　　　　　　　　Indonesia
Variety:  Classic Sumatra, Jember(Lasuna), 
　　　　　　　　　　　　　　　　　　　　　　　　Ateng
Grade: N/A
Screen: 14up
Altitude: 1,200m
Defect: N/A
Processing Method: Traditional Smatran Methods

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 4
Richness: 5     
※Grade 1 to 5 

【Impression】
Medium dark to dark, spicy as cinnamon, nutmeg, blackcurrants, hint of Madeline, mellow, deep sweetness, high tone cacao, round bitterness followed, citric sourness, limes, kumquats, white grape, tangy acidity, earthy, tangy acidity and earthiness as a long lasting aftertaste.     

【Note】
Highly sensitive with water temperature.  Tangy bitterness pronounces loudly and hides other flavor characteristics depending on the temperature.  Beans coarseness and water temperature balance may varies the flavor profile more and I still have difficulty to find "strike" zone for this beans.  

Yirgacheffe G1 Natural

Name:　Yirgacheffe G1 Natural
Roaster: Home roast
Roasting degree: City
Area: Sidamo, Yirgacheffe, Ethiopia
Variety:  Ethiopian heirloom
Grade: G-1
Screen: N/A
Altitude: 1,900 - 2,000m
Defect: ～ 3
Processing Method: Natural, 
                                100% sun dried

【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 4      
※Grade 1 to 5 

【Note】
Coffee of the dream came with process sampling.  Ethiopia's highest rated coffee "Yirgacheffe" came with natural processing.  Usually, Yirgacheffe processed washed, hulled + washed + dried, to produce "very clean" flavor.  However, this one comes with natural processing, uniqueness of Yirgacheffe beans flavor reserved with high Mocha aroma.  Not all beans increase flavor with natural processing, but this one does.
Mocha has iron image of "high acidity, lemony flavor coffee", but this may over-wright an general definition.