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.
Beans: Peru
Roaster: Anana Coffee
Roasting degree: Medium
【Impression】
Medium light, balmy, lightly nutty and roasted oatmeal, clean, soothing, very clear, well balanced sweetness and bitterness, lightly tangy at first, thick layer of creamy sweetness follows, roasted chestnuts, matured fresh black soy beans, steamed pumpkins, a tint of goat milk yogurt like sourness mixed with black currants, juicy sweetness as a long lasting aftertaste.
Chilled cup brings flowery aroma, highly citric impression on top note.
【Note】
Peru is often on "Today's special" at Anada coffee. Last Peru had organic certification but this one does not have any additional info. According Mr. Anada, the owner of this neighborhood cafe, said this comes from very small farmers' group hidden in the valley. It was good to meet Mr. Anada who talks about coffee endlessly.
Beans: Colombia
Roaster: Anada Coffee
Roasting degree: Medium
【Impression】
Medium light to Medium, nutty, well-balanced, light texture, sweet aroma, roasted azduki beans, almonds, cashews, mellow, juicy sweetness followed by a tint of bitterness, mouthful fruity sweetness, thin layer of fresh plum, peach, caramel, green grapes, soothing bitterness and brief citric acidity, lime, white grapefruit, refreshing, juiciness as a long lasting after taste.
A wonderful cup served w/o milk and sugar.
【Note】
Mr. Anada's recommendation at the time. This may be Andean Condor from Takengon Boyanaca. Unfortunately, there were no specific information available besides country origin. "Tampopo", the cafe managed by Mr. Anada, has been there for 39yrs as a nice neighbor food coffee shop, so it might be the reason there are no specific beans' information listed. However, Mr. Anada, the owner/master roaster, often travels to coffee estates around the world and pours cups with highly selected beans.
Beans: Bolivia
Roaster: Anada Coffee
Varietal: 100% Typica
【Impression】
Medium dark to dark body, citric, high lemony aroma with jasmine, a tint of roasted almonds, silky, smooth texture, deep soothing bitterness, flavor of FORASTERO cacao beans, bottomed with sweetness of raw cashew nuts mixed with pistachio nuts, matured red wine like rich flavor, light acidity of lemon and yellow grapefruits on top, juicy sweetness and growing rich bitterness as a long lasting aftertaste.
【Note】
There are no information given the origin of this beans, but this might be Copacabana Estate, Bolivia. Flavor of this beans given less acidity and mellow sweetness/bitterness produced through processing methods. Bolivia has developed processing methods and Copacabana Estate has blessing of nature both to cultivate rich cherries and to process clean coffee beans.
Anada Coffee is known as Tanpopo, means "Dandelion" in Japanese, located very coutry side of Kobe city. This coffee shop & cafe, closes on Sundays and Holidays, always show something new with every visit.
Tanpopo
６０８−４ Kandecho Hirotani, KobeNishi Ward,
Hyogo Prefecture, Japan
Name: Peru
Roaster: Anada Coffee
Roasting degree: Medium
【Impression】
Clean light body, fruity as white grapefruits with depth of flowery herbal-floral aroma, mint like refreshing feeling, sheer body, consommé like clear full flavor, roast tones with bittersweet zent as dark chocolate unlike fruity aroma impression, slightly earth edge, semi-full body with light weight, strong clear bitterness with suggestions of pungent spice, bitterness as long lasting aftertaste with juicy sweetness as finish.
Good with Milk and Sugar, simple flavor cookies like vanilla cookies without chocolate, dried fruits, nuts and so on...
My favorite food pairing: doughnuts, old fashion.
【Note】
Peru is one of the largest coffee producers in the world, ranked seventh on the 2010 in world production. Peruvian coffee used to offer the cheapest certified organic coffee on the Market, focusing on not quality but quantity, affecting the global organic coffee market. However, the
Peruvian coffee
industry is turning around: some of the producers took note of the premium of Organically grown coffee beans in the market by watching rapid growth of the
Vietnamese
organic coffee such as robsta, outperforming other coffee producing
countries
in terms of growth in value of organic coffee. Now, Peruvian certified organic coffee farms are trying to produce a truly excellent coffee, which has been creating more varieties in Peruvian coffee market.
Some of the most notable Peruvian coffees are called "
Urubamba
"
or "
Chanchamayo
":
Urubamba
is grown
in the southern part of the country near Machu Pichu
,
and Chanchamayo
on the western slope of the Andes where called
Chanchamayo
. Good Peruvian coffees exhibit a flavorful, gentle, aromatic and clear flavor, sometimes with mild acidity.
【Memo】
Anada Coffee is one of the finest and oldest coffee roster in Kobe area. Many coffee geeks comes to relax at their old fashioned cafe, with high quality coffee...
