Uganda BugisuAA

Beans: Uganda BugisuAA
Roaster: Beans Tei
Roasting degree: Medium
Area: Bugisu sub-region, Eastern Uganda
Altitude: 1,600～1,800m
Varieties: Typica
Processing: Washed, Sun-dry 
Screen: S18 up
Grade: AA 

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

【Impression】
Medium body, aromatic, sweet and floral, caramel, red currants, cacao, apple flower, freshly baked whole wheat Baguettes, smooth in texture, gentle, well-balanced, buttery, mellow, rich fruity sweetness, chestnuts honey, raw almonds&cashew, bright but low tone bitterness as cacao beans, blackberry like acidity hidden, juicy sweetness as a long lasting aftertaste.

【Note】
Bugisu has been recognized as the finest coffee beans production area in the global coffee market.  There are hundreds of small coffee farms, maybe individual farmers, cultivating on the western side slope of Mt. Elgon, This lot is delivered from 49 micro farms on the west slope of Mt. Elgon which cultivate naturally.
A green beans broker emphasized "Natural farming", pesticides and chemical fertilizer free farming, as the recognized point of this beans.  However, this is cynic.  Any chemical farming "aids" have brought by the people, countries, that the brokers are selling the cultivation.  Both natural and organic farming were "usual" for the farmers in Bugisu, but now it seems "usual" has changed to the industrialized farming style.    

Sunda Hejo

Beans: Sunda Hejo
Roasting degree: French
Roaster: Beans Tei
Area of production:  Garut and Bandung, West Java, Indonesia
Grade/Screen: N/A
Altitude: 1,200 ～ 1,400m
Defects: N/A
Processing: Washed/Sun-dry
Variety: Typica, Timtim

【Flavor chart】 
Bitterness 4
Richness 5
Acidity 2
Aroma 4
Sweetness 2 
Mildness 2
※1 to 5 shcale

【Impression】
Medium to full body, sweet cocoa cented with spices, nutmeg, dried apricot, mellow, clear and clean, transparant, light texture, well-balanced and round cup, sweetness of dried fruits, raisin and dates, honey like milky sweetness detected, thin and light bitterness lay on the bottom, juicy sweetness as a long lasting aftertaste.

【Note】

Kota Bandung, located in West Java, was where the first coffee was planted by Dutch in 16th century.  This area is blessed with rich volcanic soil and surrounded by surrounded by volcanic mountains, Guntur, Papandayan, Kamaojang, Malabar and Masijit.
Sunda Hejo means "Sundanese natural conservation", the idea of which led by recent educational outreach to help with erosion and water quality improvement. Sunda Hejo project encourage farmers to increase yield and harvest high quality coffee cherry through reforestation.
This coffee is grown organically in Forest Reserve of Garut&Bandung area and handcrafted by over 100 micro farmers, who each cultivates only 1-2 acre and works together in village based co-op style groups.  

Arabica Son La, Vietnam

Beans: Arabica Son La, Vietnam
Roaster: Beans Tei
Roasting degree: Full City
Area: Son La Province, Northern Vietnam
Altitude: 1,000m～
Varieties: Arabica
Grade: 18up
Processing: Washed


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


【Impression】
Light to Medium body, clear flavor, airy texture, roasted walnuts with orange flower like aroma, thin layer of flat bitterness followed by sweetness as steamed sweet potato with sugar cane, bitterness as shot aftertaste.  Clear mild flavor as typical Arabica, good for serve as morning coffee w/o milk & sugar.

【Note】

Vietnam has been the worlds second largest coffee grower since 2000.  Although most of major growers are "origin countries", Vietnam is relatively rare, where coffee accounted for just one percent of world trade in 1990 and became the world's second-Largest coffee producer after Brazil by the year 2000.  

In Vietnam, a bout 95% is R obusta , 20% of which are Excelsa, the variety Coffea liberica 'dewevrei' also called 'Chari', transplanted from Java, are grow n primarily in the Central highlands, across four main provinces: Dak lak, lam Dong, gia lai and Kon Tum.  Arabica is about only 5%, mostly grow n low altitude i n a Northern Vietnam , a region called Son La , where a government push es to grow some high quality Arabica for the world export market. 

Vietnamese Arabica quality has been improved dramatically, recasting public image of Vietnam coffee.

East Timor Fair Trade

Beans: East timor Fair trade
Roaster: Beans Tei
Roasting degree: Full City ～　Dark
Area: N/A
Altitude: 1,200m～
Varieties: Arabica
Grade: N/A
Processing: Washed


【Flavor scale】
Mildness: 1
Bitterness: 4
Richness: 4
Aroma: 3
Acidity: 0
Sweetness: 1
※Grade 1 to 5



【Impression】
Rich body, clear, smooth velvety texture,  Cocoa like aroma with a little acidity (perhaps, from roasting), sweetness as roasted cashews, gentle bitterness as dark chocolate like bitterness, short lasting bitterness as aftertaste.  Well balanced flavor, creamy natural sweetness rapped with cacao bitterness, a tint of acidity gradually grows within bitterness at first and aftertastes on top of thick layer of mild bitterness.  Although sweetness grade is low in Roaster's Flavor scale, significant flavor characters of  this beans are sweetness, mildness, well balanced body and naturally fully matured flavor.  Delicious with rich sweets like something with dairy whipped-cream.  

【 Note 】

East Timor is one of the finest coffee producer, though the production is small in the global coffee context, less than one percent of the international total.  Nevertheless, coffee hold strong influence over East Timor's overall economy.  It is said that about one forth of population relies on foreign exchange related to coffee industry.  coffee  is one of the main source of foreign currency   Nevertheless, coffee is crucial to the country’s overall economy.  Since 1994, 16 organic cooperatives and nearly 500 groups have been organized by 19,000 micro-farmers/small-scale farmers.  In 2000, they developed the structure and founded/created a national cooperative structure known as CCT, the Cooperativa Café Timor , the organization of the organic coffee farmers of East Timor.  CCT represents and helps East Timorese farmers in market, process, transport, export and even improving farmers lives in all aspects.  CCT also has been taking great effort in developing status of   East Timorese coffee value in the global market. Not only from the business aspects, but also primary aspects the has CCT been helping the farmers under the name of the Clinic Cafe Timor, as a part of fair-trade program financed by USAID.   The Clinic Café Timor benefits and offers primary health services to the farmers and their families in rural/coastal Timor, who have been historically isolated from the mainstream of health services.  Over 115,000 people are supported  This program, according to the CCT.

El Salvador Hot Springs

Name: El Salvador, Hot Springs
Roaster:  Beans Tei
Roasting degree: Medium
Area: San Ramoncito,Ahuachapán, El Salvador, 
         Finca El Madriado
Variety: Bourbon
Grade: SHG, EP
Screen: 16up
Altitude: 1250～1350m
Processing Method: Fully Washed, Sun-dried
RA, JAS, BCS certified


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

 【Impression 】
Medium Body, creamy and clean flavor, soft texture, well balanced , Mandarin Orange like flowery aroma mixed with sweet aroma as ripe banana, dried raison sweetness as carmel covered with milk chocolate bottomed with moderate richness and bitterness from roasting, shade tone of acidity slightly detected on top, short lasting aftertaste with creamy natural sweetness.

【Note】

While ago, there are only few farms provides speciality beans with "Hot spring processing method" in El Salvador, but it seems to become one of popular processing methods.  Hot spring.  Many of farms are surrounded by hot springs in this volcanic small country and now some of them realized that "hot spring water" may add extra vale to their cultivation.  Now one of popular "Hot spring" processing variety is Paca-mara, a hybrid seed varietal of the Pacas and Maragogype.  I believe this was the Original HOT Spring beans.  Since Hot Spring process adds special values in the market, appreciated especially in Japanese Market, each farm are trying to rise the market value with certifications or recognized methods, such as shade grown, organic and so on.

Coffee processed with Hot Spring/Sun-dried gives clear and sweet flavor, although El Salvadorian coffee often characterized its clear, transparent flavor.  It's maybe because fully matured cherries, red-cherries, are often used initially, but hot spring may help to add extra sweetness through fermentation.

Finca El Madriado is now called as Finca Altamira, lies on Santa Teresa area, won 25th place in 2003, 19th 2007, in COE.  This farm is one of excellent SPECIALTY beans producer in competitive El Salvadorian coffee market.

Finca Amitabha

Name: Finca Amitabha

Roaster:  Beans Tei

Roasting degree: Medium

Area: La Libertad, El Salvador

Production: M icro Farmer

Variety: Bourbon

Grade: N/A (No information provided)

Screen: N/A (No information provided)

Altitude: 1 000～1100ｍ

Crop: Jan. ～ Mar.

Processing: Sun-Dried

【Impression】

Light to medium body, soft citrus aroma, silky smoothness with clearness as spring water,  light and moderate flavor, pearly round sweetness with blight distinguished  honey like richness bottomed with light and mild bitterness, clear bitterness as a short aftertaste.  Wonderful for morning coffee w/o cream and sugar.  Non coffee lover may love this.

Food pairing: something light texture and simple flavor such as Vanila Mousse.

Peru Sun Pedro

Beans: Bourbon Sun Pedro
Roaster: Beans Tei
Roasting degree: City
Area: Sun Pedro, Sun Ignacio, Cajamarca Region, Peru

Altitude: 1,750m
Varieties: Bourbon
Grade: N/A
Processing: Washed, 
Rain forest Alliance, JAS 

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


【Impression】
Light to Medium Body, clear taste, mild texture, nutty and lemony flavorful aroma, smooth and well balanced bitterness and sweetness as very shot aftertaste.  Light and refreshing bitterness underneath of core sweetness, no distinguishable acidity.  Very mild and light, but well balanced.  Matured prunes like fruity sweetness together with nutty flavor.  Smooth and light but satisfying well balanced "Coffee" flavor, fit to non coffee lovers as well.  Recommended Black, can be offered to non Coffee drinker.







【Roaster's Comment】
San Pedro village is located north of Departamento de Cajamarca, Northern part of Peru.  This Bourbon is organically grown, focusing on cohabiting with environments and farmers.  This cup is characterized soothing sweetness with rich flavor with sweetness as long aftertaste, it is recommended to enjoy a first sip without milk and suger.  Non coffee lover may like this wonderful bourbon.

Guatemala Santa Felisa

Beans: Guatemala Santa Felisa
Roaster: Beans Tei
Roasting degree: City
Area: Acatenango, Guatemala 
     Finca Santa Felisa @ Acatenango Volcano Valley
Altitude: 1500-1700m
Varieties: Pache, Typica, Bourbon
Grade: N/A
Processing: Washed, 
Rain forest Alliance, Organic, OCIA, NOP, EU, JAS 




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

【Impression】
Medium body, very clean, roasted nuts with jasmine like aroma with a tint of lime, silky smooth texture, elegant and mellow with clean finish, a little bitterness as after taste.  Mild and consistent body, caramel like creamy feeling with agave syrup sweetness, green apple acidity, matured sweetness of plums and roasted almonds.

【Note】
Finca Santa Felisa always provides the Guatemalan rich coffee: rich, flavorful, transparent and well-balanced.  Flavor relies on somewhat roasting techniques although how flavorful/wonderful green beans are.  Guatemalan seems to fit Japanese style roasting, small rot with small-size machine compared with mega size US machines.  Probat & Fuji-Loyal are often found, 5kg to 15kg in space-wise, which excel in light to medium roasting.  Dark roast, such as Italian roast, may strongly depend on Machine size, and also say low quality beans.  Whereas, lighter roasting degree is one of techniques to enhance flavor of High quality beans.       

Sumatra Mandheling Pawani SP

Beans: Sumatra Mandheling Pawani SP
Roaster: Beans Tei
Roasting degree: Full City
Area: Takengon, Aceh,the northern end of Sumatra
Altitude: 1,200m～
Varieties: Original Arabica
Grade: G-1
Processing: Washed


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


【Impression】
Mild and dark aroma, strong impressionous body, Sweetness with deep tone bitterness, acidity not detected, fruity sweetness to finish. Poerful earthy flavor but not too bitter.
Unlike other mandeling, less powerful and complicated.  Symple mild flavor with well balanced sweetness and bitterness.

【Note】
Roaster said this beans is replacement of Biru seleksi, means blue Mandheling select in Indonesian, clear, transparent flavored mandheling grown in Takengon, Aceh.  Compared to Biru Seleksi, This Mandheling is small in size of beans, shorter and rounder with high tone bitterness, but flavorful.  Depending on roasting degree and technique, this Mandheling may excel Biru seleksi somehow...

Guatemala Antigua Bella Carmona

Beans: Guatemala Antigua Bella Carmona SHB
Roaster: Beans-Tei
Region: Antigua, Bella Carmona, Guatemala 
Altitude: 1,500-1,800m
Varietal: Bourbon, Catura
Screen: N/A
Grade: SHB

【Impression】
Medium body, very light acidity with creamy and silky texture.  Chocolaty aroma like Criollo cacao beans,  with well-balanced bitterness and sweetness.  Deep and well-developed balance of bitterness and acidity is harmonized with fruity sweetness similar to cacao beans.  This fits any time  in a day but may fit better at evening or 3pm with sweets, scones with whipped-cream.   
Food pairing : Strawberry shortcake with a lot of whipped cram!!

Red mountain ～ Pea berry

Beans: Red mountain, Pea berry 
Roaster: Bean's Tei
Roasting Degree: Dark
Origin: Nyeri, Kenya

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

【Impression】
Citrus top note with dark chocolate like cacao aroma as mid/bottom note,  medium body with simple, clear flavor, sweetness as a long lasting after taste, strong Earthy feeling.  Soothing and light texture, nutty, almonds chocolate like mild sweetness as core flavor,  harmonized with a bit of bitterness, no acidity detected.  Well developed and harmonized flavor.

Good for Morning and afternoon break coffee w/o cream and sugar.

Beans Tei

Walking along Takakura street, a green sun-shade catches your eyes together with beautiful aroma stimulate your olfactory sensation.  Beans Tei is KIOSK type coffee roaster at Shijyo, Kyoto.  Located near Nishiki-Ichiba, a traditional and historical marketplace in Kyoto, some may expect "Tradition" and "History" behind this roaster.  According to one of shop staff, this roaster has founded in 1990's, 1994 from their HP, which is considered relatively new in both this historical city and Japanese Cafe history.   Although this roaster is pretty new, it's merged into atmosphere of Nishiki, sitting there silently.  Beans Tei @  Shijyo is very small and hidden, cozy and friendly.  This Kiosk offers a Cup of coffee, so it will be fun to grab a cup here to explore the town.  

As other 90's coffee roasters, Beans Tei  also follows "trend" of 3rd wavers; Specialty, single origin.  There are some micro farmers as well as COE, cup of excellence.  Roasting technique and degrees closely resemble to Seattle style, but has a tip of a traditional Japanese light roasting and flavor sensitive "Blending" techniques.  Understanding roasting machine capabilities, their roasting technique is high.  Also, their flavor, their blending technique, is good enough considering the price.  The price range at Beans Tei is around JPY 450 to around 550 per 100g, quite reasonable price setting for both Specialty coffee beans and Shijyo, the down town Kyoto.    

My recommendation for first timers is Special Blend, reasonable and flavorful coffee best for paper brew.

Dominica Ramon Rodoriguez

Beans:  Ramon Rodoriguez
Roaster: Beans Tei 
Roast: Medium
Area: Juncalito, Santiago province,Altura, El Cibao, Dominican Republic
                   Ramon Rodriguez Estate
Altitude: 1200m
Variety: Caturra、Typica
Grade:  N/A
Screen:  N/A
Processing method: Wet

 【Impression】
Light Citrus as a top note on crispy Oats like aroma, Nutty and Chocolaty sweetness with hazelnuts like spicy flavor, medium body, light touch refreshing bitterness as aftertaste.  A tint of  lemony acidity touches shortly on top, mild and mellow layer of sweetness stays as core flavor.
Black is recommended to enjoy this flavor-full and well-balanced cup with a piece of  Marron glacé. 

This beans expresses full characteristics of Cibao Altura coffee, lower acidity and higher quality contributed by higher altitude with  ample rainfall.  The Dominican Specialty coffee are generally known as full body, moderate to light acidity, rich aroma, and earthy tones, and, of all these, Cibao Altura coffee has much less acidity to emphasize rich mellow flavor.   




【Note: Dominican Coffee】
The main varietal grown in Dominican Republic is the Typica, about 90%, and the Arabica, about 10%, including Bourbon, Catuai, Caturra, and Mundo Novo, a hybrid of Caturra.  The Dominican Coffee retains and exhibits characteristics of classic caribbean coffees, well-balanced, among all others such as Jamaican and Puerto Rican, which due to processing methods.  
Dominican Republic is on the list of one of the finest coffee country which produces CEO specialty beans from established seven growing areas:  Cibao, Barahona, Noroeste, Neyba, Sierra Sur, Sierra Occidental, and Sierra Central.  In those areas, coffee tends to elevate acidity with altitudes.   Basically, the Dominican beans are composed with full-bodied, rich aroma, earthy spice flavor, and mild to light acidity varied by growing altitudes.