Honduran COE winner: Palo Seco - Juan Claros Cardona

Beans: Palo Seco Farm
Roaster: Home roasitng 
Roasting Degree: Full City
Origin/Area: Masaguara, Intibuca, Honduras
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,675m
Variety: Catuai 
Process: Washed and dried on patio
※COE Honduran program 2015 Winning farm 

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

【Impression】
Medium, aromaful, shady, thick sweetness, lightly spicy, high fruity aroma, peach, matured prune, a touch of mix spice, crushed black peper, nutmeg, sheer green apple, cocoa powder as a top note, full bodied, bold, smooth, earthy, juicy mouth feel, complex, sheer layer of clean bitterness between thick sweetness, caramel, mellow, a touch of citric acidity, lemon juice, cacao nib, reduced milk, clear bitterness, cacao nib, lightly buttery, deep roasted almonds, mix of nutty and bitter chocolate as a long lasting aftertaste.

【Note】
Congrats to Juan Claros Cardona and all his efforts.  Palo Seco Farm is small farm own by Juan Claros Cardona, located on a slope of mountain of a desirable altitude with good soil condition. The farm nurtures Catuai as the main, solo, variety with support from IHCAFE, Instituto Hondureño del Café, to manage Coffee rust.  Juan Claros Cardona Juan is an inspiring example of enthusiasm and commitment toward his farm and cultivation. 

Finca Santuario

Beans: Finca Santuario
Roaster: Home roasting 
Roasting Degree: Full City
Origin/Area: Popayán, Departamento del Cauca, Colombia
Grade: Excellso
Screen: N/A
Defect: N/A
Altitude: 1,850-2,100m
Variety: Bourbon 
Process: Washed

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

【Impression】
Bold, sweet aroma, vanilla, soothing cacao, hot chocolate, lightly fruity, orange, peach, fuzzy, caramel, complex, full mouthfeel, mild acidity, cooling, light texture, distinguishable sweetness, criollo cacao chocolate, mixed spice, not overly rich but memorable and impressive, juicy, clean, well-balanced sweetness, round, bitterness and acidity, chestnuts honey, syrupy, hazel nuts, brown sugar, cocoa, citric, lemon and lime, matured clean traces of cocoa, syrupy, clean sweetness and round flavor as a long lasting aftertaste.

【Note】
Finca Santuario was designed and founded as an sustainable coffee farm to resurrect old Columbia mild coffee in 1999.  The estate is surrounded by a wild forest, tall trees, which provide desirable shade for coffee trees.  Coffee trees are planted about 70 percent of the estate.  The owner, Camilo Merizalde, changed his carrier from a successful businessman to a coffee farmer.  He cultivate the land own by his wife's family and named "Santuario", which means sanctuary or shrine.
Thanks for altitude, no pesticide needed to manage trees.  Instead of using chemical fertilizers, they decided to use organic manures and Tephrosia, plant in pea family, to manage soil condition.  

Robert's coffee, Fukuoka

Robert's Coffee land in and opened their first cafe in Fukuoka, Japan.  
Originated in Finland, it is quoted as "Finland's the most popular coffee shop" which I am not confident since I am not familiar with Finish coffee industry.

Besides Moomin Characters, there are some about Scandinavian: coffee flavor and cinnamon rolls.

A cup of espresso does not make coffee flavor Scandinavian roast, but espresso drink did.  It was early morning, right after cafe opened, so coffee did not "reduced" yet even on the coffee machine.  So call "Scandinavian style roasting" flavor in the states always accompanied by "greener" and "immature" feeling, but Robert's Japan cup tasted "old good American", while a espresso had green, minty feeling added.
   

The cafe is located in the middle of the city center, Tenjin, so if you are tired with "at every corner cafe" such as Starbucks and Seattle's best, maybe this was a good hidden place to spend a moment.  Although it was very clouded, as I read, when this cafe opened, now is no line to grab a cup to dine in. 

Cameroon Mifi/CAPLAMI Java

Beans: Cameroon Mifi Java 
Roaster: Home roasting 
Roasting Degree: High
Origin/Area: Bafoussam, 
　　Mifi department, the West Region, Cameroon
Grade: Type A
Screen: 14up
Defect: Not slenderized, but none 
Altitude: 1,300 - 1,800m
Variety: Arabica, Java
Process: Fully Washed, 100% sun dried

【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 4
Bitterness: 2
Richness: 3
※Grade 1 to 5

【Impression】
Light, woody, medium tone, caramel, amber maple, a touch of cardamon, flowery, silver birch, soothing aroma, lightly milky, medium light body, extremely clean mouth feel, juicy, fully matured white grape, slightly citric, orange peel, lemon and lime juice, sugar cane, brown sugar, well balanced sweetness and acidity, chestnuts, roasted walnuts, mellow as whipped butter, a touch of goose berry syrup, thin layer of walnuts skin like tangy-ness, sweetness and brief orange note as a aftertaste.

【Note】
The Arabica variety was brought to Cameroon in 1913, which origin can be traced back to "blue mountain" of Java and Jamaica.  While 85% of coffee cultivation is Robusta, lest Arabica shipped exclusively to France and Germany, the people who once colonized and brought Arabica to this country.  It is said that Cameroonian farmers recover from the bottom, after a sharp decline from late 80's to early 90's.  
This coffee beans was from Societe Cooperative Agricole des Planteurs de la Mifi, CAPLAMI, at Bafoussam village in the Mifi area. The cooperative was founded in 1958 under the name CPCAB and changed its name in 1978.  

Las Moras Farm/NOZY Coffee

Beans: Las Moras Farm
Roaster: The Roastery
Roasting Degree: Mdium
Origin/Area: Pozo Negro, 
  Municipality of Masaguara, Intibucá, Honduras
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,750m
Variety: Catual
Process: Fully washed
※Winner of COE Honduras Program 2014 

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

【Impression】
Bold, lightly smokey, deep, acidic, bright vinegar like, immature apple, green, slight note of boysenberry, fresh lime juice, grind cacao, dates sugar, muscovado, rich, milky mouth-feel, creamy, smooth, a touch of spice, nutmeg, pumpkin spice, paprika hidden, dark chocolate, Valrhona MANJARI and Callebaut semi-sweet, bright bitterness over rich sweetness, well balanced, plum, delicate acidity, pomegranate, a drop of cranberry juice, tangy sweetness, slight impression of dark caramel, black cherry, deep and rich sweetness as a long lasting aftertaste.

【Note】
Crop of Discovery...as it says.  This was delivered just for Nozy coffee, the Roastery, then roasted and sold JPY 2,500/200g.  Drip tool is on your choice, but my recommendation is either paper or Nel Drip.  Mesh coffee filter, French Press and AeroPress add too much oil into a cup to confuse, to dim, detail of flavor with their roasting.    

Nozy Coffee

Glad to pay a visit to one of the most popular and growing Japanese specialty coffee roaster: Nozy Coffee, the Roastery in Shibuya, Tokyo.

This roaster was somewhat popular as so called Japanese third waver and it was my very first visit to there.  It was nearly 17:00 and cafe was packed, filled with people.  It was a drizzling evening, getting darker and darker, but the weather had not much to do with the cloud inside.  To be honest, it was awkward moment to stand in front of this cafe, even to step inside the cafe.  If you are familiar with San Francisco and Los Angeles rosteries, we may share the feelings: The exterior resembles Intelligentsia Coffee @ Venice, and the interior architecture/accessory mixture of Four Barrel and Sightglass in SF.

The cafe space is narrow and deep, the island style coffee bar, espresso bar, is surrounded by the counter at near the entrance;then, a roasting machine and a pourover bar is at the end.  As usual, the espresso machine is LA MARZOCCO and a roster is Probat.

As they define themselves, there are series of single origins displayed.  Small but neatly displayed beans even have a bean aroma samples for each.  For pourover, they use "Cores Gold Filter", a metal filter plated with pure gold, with 18g:250g of beans/water ratio, medium/coarse grind.

Though a cup of espresso drink seems more charming, the first choice was "pourover" to check the roasting and brewing skills with "Gahahe/Burundi", Winner of COE Burundi program 2014, and "Las Moras/Honduras", COE Honduras program 2014.  

【Profile of Gahahe/Washed】
Region: Kayanza, Burundi
Farmer: Webcor
Varietal: Bourbon
Altitude: 1,800m
Cup Comment: mandarin orange, passion fruit, sweet long aftertaste, honey, syrup, round mouth-feel.

The flavor was weak and the all of "cup comment" was too sheer to enjoy details in the cup there.  Coffee flavor, as all we know, also depends on a barista, so the choice was to bring a bag of beans and to check the flavor.  The choice was "Las Moras/Honduras".  The conclusion is it is better to check a Barista first before asking a pourover at Nozy Coffee, or buy a bag to make a cup at home.

Finca El Injerto ~ Natural

Beans: Finca El Injerto  Natural 
Roaster: Namamame Hompo
Roasting Degree: High
Origin/Area: 
  Huehuetenango, Nicaragua
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,580m
Variety: African Gesha 
Process: Natural
※2015 Competition lot

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

【Impression】
Light to medium dark, fruity, orange, yellow peach, young banana, dutch cocoa, a touch of cardamon, slightly syrupy, dark maple, medium body, matured, clean, light texture, juicy, lightly creamy at the end, well balanced bitterness and sweetness, mellow tangy-ness, walnuts skin, clean citric acidity, orange, high tone of lemon, lime, brown sugar, cacao nib, cocoa powder, coffee caramel, whole almond butter, dark chocolate, citric light acidity and slight caramel like creamy sweetness as a long lasting aftertaste.    

【Note】
Retail price of this beans is USD26.00 per 100g, roasted.  Amazing, isn't it?  
Making the story sorter, this is the one to try just for "a topic" or your own experience how the coffee can be "vintage" or "premium" like wines.  This is certainly not for every cup not because the price but flavor;yet, still this is entertaining.
  
Finca El Injerto is not only 3yrs winner, the Champion!!, in COE Guatemalan programs but also the regular for series of other coffee competitions.  The honorable estate, the queen of Queen, decided to hols their own auctions finally with the species quite new for everyone: African Gesha.  As a green bean buyer, this was very first time to hear "African Gesha, or Geisha" as a name of coffee varietals.  There was heirloom Geisha introduced in WBC, World Barista Championship, 2015 by Ishan Natalie, TriBeCa Coffee Company, but they did not refer "African Gesha" at that time.  Since Gesha is originated Southeast Ethiopia, Africa, it is strange to hear "African" here again on the head of Gesha varietal name...Anyway, this was the very first time to find "African Gesha" even as a green bean buyer.  To be honest, it is difficult to tell the difference between this and hairloom Gesha.  As a presentation, Finca El Injerto has succeeded to present their "gesha" even higher "premium" with processing Natural.  The Gesha is already well known, so the estate maybe decided to surprise the buyers in auction in their own way, which ended totally successful.  Whoever bought this "green beans" are obligated to find nice roaster, someone trusting, skill-full, experienced.  The flavor varies depends on rosters, for sure.  This law speaks louder than ever on this auction lot.

Costa Rica Jaguar ～Honey processed High Roast

Beans: Costa Rica Jaguar ～Honey processed   
Roaster: Namamame Hompo
Roasting Degree: High
Origin/Area: Tarrazu, Tres Ríos Region, Costa Rica
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,400 - 1,700m
Variety: unknown
Process: Honey, sun-dried
※2015 Competition lot

【Impression】
Medium, clover honey, maple syrup, roasted oats, sweet aroma, freshly baked oatmeal cookies, caramel, nougat, milk chocolate, a touch of orange zest, medium body, light, fruity, clean, soothing, well balanced sweetness, bitterness and acidity, tropical fruits sweetness, papaya, mango, star apple, slight lemon acidity, dark chocolate acidity, cacao nib, bright acidity grows, pomelo, tangerine, white grapefruits, lime, yuko, high tone citric acidity as brief, round and juicy sweetness as a long lasting aftertaste.

Costa Rica Jaguar ～Honey processed

Beans: Costa Rica Jaguar ～Honey processed   
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Tarrazu, Tres Ríos Region, Costa Rica
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,400 - 1,700m
Variety: unknown
Process: Honey, sun-dried
※2015 Competition lot

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

【Impression】
Medium high, mellow, prune, lightly citric, orange peel,freshly squeezed yuzu, coconut sugar, dark cacao beans, dates sugar, sheer smokiness, hickory, red wine as a top note, medium body, well balanced sweetness and shallow bitterness, creamy, rich sweetness of honey, linden, clover, chestnuts, lightly fruity on top, blood orange, a touch of grapefruits, roasted walnuts, pecans, oak barrel, a touch of tobacco, Russian kale, horse-chestnuts, cacao nib, dark chocolate like gravity, morasses, layers of woody and nutty sweetness as a long lasting aftertaste.

【Note】
The name "Jaguar" is given to the top grading beans of three, categorized and graded beans from over 100 small farmers.  The beans are dried for 6 to 8 hrs, parched at 55% moisture level, and sun-dried for 3 to 4 days.   Flavor of the beans greatly varies by the depth of roasting: medium adds highly citric flavor, high mix of citrus and honey, city fruity honey,  and full-city dark chocolaty and Colombian bitterness.   

Sítio Vale do Sino ~ COE early harvest

Beans: Sítio Vale do Sino
Roaster: Home roasting
Roasting Degree: City
Origin/Area: Araponga, Matas de Minas, Brazil
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,150 ～ 1,320m
Variety: Catuai 
Process: Pulped Natural
※2015 COE winning in early harvest program 

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

【Impression】
Medium dark to dark aroma, aroma-ful, fragrant, chocolaty, cacao beans, plum, sweet, fruity, mix of roasted almonds, cocoa, roasted wheat bran, and cashew nuts, whole wheat biscuits, lightly orange, touch of brandy, oak, maple syrup, lightly smokey, delicate, medium dark body, smooth texture, juicy, well balanced acidity and sweetness, light natural sweetness, Muscovado, molasses, caramel, coconuts butter, slightly tangy, cacao nib, clean acidity, orange, lemon, lime, satsuma orange, creamy, milk, condense milk, kinako, soy powder, creamy caramel like sweetness as a long lasting aftertaste.

【Note】     

Since the harvesting season is for four months, from June to September, ACE hold competition twice, the early harvest and the late harvest.  

Finca El Vosque ～ Micro-lot

Beans: Finca El Vosque
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: San Fernando, 
　　　　Departamento de Nueva Segovia, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,500m
Variety: Catuai 
Process: Fully washed and dried on patio
※Rain Forest alliance certified, Micro-lot

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

【Impression】
Medium aroma, weak but aromatic, bourbon vanilla, milk cream, condense milk, caramel, sheer orange zest and black berries, juicy, medium light body, smooth texture, juicy, clear, vaguely tobacco, maple syrup, sugar cane, freshly squeezed cane juice but no greenness, ripe Turkish strawberries, citric acidity, Valencia and Belladonna oranges, cherries, touch of bitterness, cacao nib, chestnuts inner skin, tea leaf, round pearly sweetness with light tangy as a long lasting aftertaste.  

【Note】
Winner of 2007 COE Nicaraguan program.  The farm located mountain area between Dipilto and Jalapa, where Nicaraguan top quality coffee are grown.  This lot is cultivated the highest altitude of Finca El Vosuque and delivered with a reefer container.

Finca El Pacamaral

Beans: Finca El Pacamaral
Roaster: Home roast
Roasting Degree: City
Origin/Area: Cantón Taltapanca, Apaneca, El Salvador
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,200m～1,500m
Variety: Pacamara
Process: Washed

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

【Impression】
Dark, mellow, high tone sweet aroma, Vanilla beans, caramel, freshly baked cookies, a touch of cinnamon, lightly nutty, roasted hazel nuts, almonds, maple syrup, vanilla nougat, sheer walnuts ash, light body, clear, clean, refreshing, soothing texture, well balanced sweetness and bitterness, smooth, velvety, milk chocolate, light acidity of cocoa powder, clear sweetness of fresh apricot, peach, dried pear, light acidity, orange zest, demerara sugar water, clear and watery sweetness as a long lasting aftertaste.
Excellent bean size, amazing flavor, acidity and aroma.

【Note】
Winner of 2005 El Salvador program.  Finca El Pacamaral is located western El Salvador, 20km west of Mt. Santa Anna.  The farm is established in 1984, however the owner, Eduardo Francisco de Jesús Castro Magaña, comes from the family which carries over 100yrs of coffee tradition.  Blessed with volcanic soil and high altitude, his farm established well know status in Pacamara production after long hash trail.

Finca De Limon

Beans: Finca De Limon
Roaster: Home roast
Roasting Degree: High
Origin/Area: Matagalpa, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,250m
Variety: Caturra
Process: Washed
※National Winner in Nicaraguan program 2014

【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 3
Bitterness: 2
Richness: 3
※Grade 1 to 5

【Impression】
Medium to Medium dark, spicy, lightly floral, Kaffir lime leaf, lemongrass, cacao nib, a touch of tobacco, cocoa, roasted ray bran, graham cracker, smooth, juicy, light texture, mellow, sweet, soft, mild, matured fresh prune, syrupy, honey, dark maple syrup, caramel, dates syrup, almond taffy, creamy, butter, heavy cream, orange peel, light acidity, a touch of key lime juice, pineapple, well balanced, layers of sweetness, light but mellow sweetness as a long lasting aftertaste.

【Note】
Extremely sweet, well balanced and buttery flavor coffee.

Gayo Mountain

Beans: Gayo Mountain
Roaster: Home roast
Roasting Degree: City
Origin/Area: Takengon, Aceh, Western Sumatra, Indonesia
Grade: SG
Screen: 70mm up
Defect: N/A
Altitude: 1,500m～1,800m
Variety: Typica, Bourbon
Process: Fully washed

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

【Impression】
Dark, floral, almond flower, slightly woody, cider, juniper, winy, red grape, smoky, caramel, cocoa, full bodied, juicy, silky texture, fruity, well balanced, soothing, papaya, well matured yellow plum, law tone sweetness, roasted wheat bran, malt, brown rice syrup, light maple syrup, cacao nib, cloudy bitterness and gentle acidity, dragon fruits, caramel and dark flavored maple syrup with cacao nibs as a long lasting aftertaste.

【Note】
Gayo highland has been a closed and hidden region in mountains for a long time until specialty coffee cultivator finds potential of this area.  Gayo mountain has suitable environment to grow coffee trees and the cultivators enlighten and introduced the techniques to heighten the quality of their production.  Well processed and selected coffee beans is characterized by floral flavor with heavy/rich body as "hidden treasure". 

Finca Sitio da Ponte

Beans: Finca Sitio da Ponte
Roaster: Home roast
Roasting Degree: City
Origin/Area: Araponga, Matas de Minas, 
　　　　　　　　　　　　　　　Minas Gerais, Brazil 
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,000m～1,100m
Variety: Red Catuai 46
Process: Natural

【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 2
Bitterness: 3
Richness: 4
※Grade 1 to 5

【Impression】
Medium to medium dark, high sweet aroma, vanilla, dried apricot, milk chocolate, cocoa, hazelnuts, almond meal, lightly fruity, matured apple, full body, slightly tangy, a touch of tobacco, consistent, raisin, well structured, balanced sweetness and bitterness, honey, matured fresh prune, clear maple syrup, light acidity, green apple, mango, fresh, cacao nib and tobacco as a brief aftertaste.  

【Note】
Winner in late harvest 2015 Cup of Excellence Brazilian competition. 

Remera Washing Station ~ Bourbon

Beans: Remera Bourbon
Roaster: Home roasting
Roasting Degree: High
Origin/Area: Southern Province, Rwanda
Grade: A1
Screen: S15
Defect: N/A
Altitude: 1,700～2,200m
Variety: Bourbon
Process: Fully washed, Dried on African bed
※ Bufcoffee  

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

【Impression】
Medium, light aroma, high tone of lime, lemon peel, passion fruits, a touch of pear as a top note, maple syrup on bottom, medium body, creamy texture, light flavor, clear, soothing, juicy but rich, high acidity, white grapefruits, lime juice, orange peel, cinnamon, clove, allspice, molasses, well balanced acidity and bitterness, cacao powder, brown sugar like sweetness, light clean sweetness as a long lasting aftertaste.    

【Note】
This washing station is managed by private corporation called Bufcoffee, together with the other washing station Nyarusiza.  These twin stations are wet mills and have been improving their quality since.  Beans are dried on African style beds for two weeks.  This lot has high density of natural bourbon sweetness.  

Bali Inten Dewata Natural

Beans: Bali Inten Dewata
Roaster: Home roast
Roasting Degree: High/Nordic approach
Origin/Area: Kintamani, Bali, Indonesia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,065m～1,200m
Variety: Unknown, 
Process: Natural

【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 2
Bitterness: 3
Richness: 3
※Grade 1 to 5

【Impression】
Light to Medium light, soothing, high fruity aroma, orange, caramel, vanilla infused, clove, brown sugar, juicy, light body, balanced bitterness and citric acidity, mellow, complex, syrupy sweetness, chocolaty, floral, nutty, dry, earthy, cinnamon, rich in layer, almond oil, lemon peel, white grape fruits, condense milk, light cacao nib like acidity as a long lasting aftertaste.

【Note】
One of unique character of this beans is aroma: fruity and soothing.  In high roast, the beans gave the highest tone and long lasting aroma while medium had less fruitiness.  For the very first time, I tried Nordic roasting style and applied to this one, but I assume high is the best roasting degree to have both natural process flavor and Balinese flavor.  Unlike usual Indonesian, Balinese flavor has mellow and mildness together with exotic spiciness.    

Santa Rosa/Peruvian Selection

Beans: Peruvian Gold
Roaster: Home roasting
Roasting Degree: High
Origin/Area: Santa Rosa Huabal District,
                                 Jaén Province, Cajamarca, Peru
Grade: N/A
Screen: N/A
Defect: None
Altitude: 1,700～1,900m
Variety: Caturra, Bourbon
Process: Fully washed, Sun dried
※ Rain Forest alliance Certified    

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

【Impression】
Medium, aromatic, lightly wet, cocoa, roasted almonds and hazelnuts, oats, plum, lightly citric, smooth, juicy texture, moderate sweetness and bitterness, bright citric acidity, orange peel, lime, pineapple, green grape fruitiness, caramel, lightly nutty, mellow sweetness, a touch of maple sugar, dark, lemony citric acidity with syrupy sweetness as a long lasting aftertaste.  

【Note】
VolCafe, the world biggest coffee trading company, has spent enormous time to develop the quality of cultivation in this area. 

Finca Villa Maria

Beans: Finca Villa Maria
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Samaniego, Nariño, Colombia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 2,069m
Variety: Columbia, Castillo, Caturra
Process: Washed
※2014 CEO winner of Colombia South program

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

【Impression】
Medium dark to dark, fruity, dark chocolate, Vin d'Alsace, a touch of cardamon, taffy, roasted almonds, Jasmine, medium body, well balanced, matured sweetness, sharp and clear bitterness, mellow, sophisticated, Framboise, cacao nib, Raspberry, lychee, milky sweetness of cashews, layers of elegant sweetness and bitterness followed by bright acidity of lime juice, clean fruity acidity as a long lasting aftertaste.  

Ngorongoro AA Top

Beans: Ngorongoro AA Top
Roaster: Home roasting
Roasting Degree: Full city
Origin/Area: Arusha, Tanzania
Grade: AA++ (Top)
Screen: 17 up
Defect: None
Altitude: 1,300 ～ 1,500m
Variety: Burbon, Kent
Process: Fully washed, Sun dried

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

【Impression】
Dark, mellow, deep, cocoa, a touch of oak, malts, roasted wheat berries, full bodied, juicy, moderate, mild flavor, chocolatey, Dutch process cocoa, well mixed sweetness and bitterness, slight acidity, raspberries, green papaya, slightly tangy but clean, non-purified cane sugar, a touch of heavy cream, thin and transparent layers of soft/mellow bitterness, clear fruity acidity hidden, mellow bitterness as a long lasting aftertaste.  

【Note】
Cupped and graded by Taylor Winch LTD. the biggest coffee shipper in Kenya.  This beans has been quite stable in terms of both supply and quality.    

INA Occidental

Beans: INA Occidental
Roaster: Home roasting
Roasting Degree: Medium
Origin/Area: Departamento de Jinotega, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,250 ～ 1,550m
Variety: Java Nica
Process: Washed

【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 2
Richness: 3 　　            
※Grade 1 to 5

【Impression】
Light, aromaful, floral, orange, apple vinegar, a touch of star anise, limoncello, matured pineapple, elegant, medium body, fruity, fully matured tangerine, apple mango, infused with acai, clean, clear flavor, well balanced sweetness, acidity, and bitterness, fresh cacao, oak, mellow sweetness, barley malt, clear freshness as a brief aftertaste.

【Note】
Nicaraguan unique, rare variety: Java Nica.  Their unique sweet fruity aroma, Bergamot orange or Madeline, add fruitiness in its flavor as well as aroma.  Due to this citric feeling may add impression of high acidity, but sweetness and bitterness has blended in well and makes gorgeous flavor.  

Can we see pointed heads of beans in the picture?  Its one of characteristic feature of Java Nica, even non professional can tell. 

YANDARO Washing Station

Beans: YANDARO Washing Station
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Kabarole, ntara ya Kayanza, Burundi
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,800m
Variety: Burbon
Process: Fully Washed, Hand picked

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

【Impression】
Medium high, aromaful, soothing dark chocolate aroma, apricots, apricot kernel, cardamon, green raisins, pears, clear, medium body but light flavor, clean, juicy, fruity, mellow, apple like high tone acidity as top note, lemonade, tropical fruits, mild sweetness, soft, linden honey, papaya, soft bitterness, clean bitterness and fruity acidity as a long lasting aftertaste.    

【Note】
Burundi COE is the second COE program held in African continent, following Rwanda and Yandaro Washing Station was selected in 2012, the very first program.  Please view ACE website for the detail of the station and COE if you are interested in Brundi and Rwanda COE.  Although those regions often refer as "on the way", their cultivation somewhat amaze us with their high potential in terms of hidden and wild flavor.  Since three new countries, China, Korea and Taiwan, start joining the specialty coffee market, potential buyers may be positive stimulation to COE and COE attendants.  All we hope is everyone has the decency.