Beans: ACPECA～Helberth Pañoni
Roaster: Home roasitng
Roasting Degree: High
Origin/Area: Irupana, Bolivia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,800m
Variety: Typica, Caturra
Process: Washed
※5th on Taza de Calidad / Café Presidencial 2015
Score86.06
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 4
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Medium, nutty sweetness, high, toasty, light touch of Madagascar vanilla, almonds, hazelnuts, dried plum on the bottom, a touch of anise, lightly woody, bourbon barrel, light mouthfeel, soft, gentle, soothing acidity of honey lemon, syrupy sweetness, light maple syrup, beets sugar, honey, clear citric acidity, lemon juice, white grapefruits, sour green apple, lightly tangy on bottom, roasted brown rice, white sesame seeds, well balanced acidity, sweetness and bitterness, soothing lemon like acidity with mellow sweetness as a long lasting aftertaste.
【Note】
Bolivia hosted their own competition for 2015/16 season instead of COE: Taza de Calidad / Café Presidential 2015, Bolivian president hosted. The competition is managed by international judges, similar to COE, and nominated 10 farms/groups. ACPECA won 5th place, presented beans grown no synthesized Agricultural Material. ACPECA cultivate in the highest altitude of ten, which has multi-range of flavor to correspond different roasting degrees.
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.
Name: Finca Calma Marka
Roaster: Home roast
Roasting degree: Full-City
Area: Caranavi, Los Yungas,La Paz,
Estado Plurinacional de Bolivia
Variety: Typica
Grade: AA TOP
Screen: 17up
Altitude: 1,200 - 1,700m
Defect: N/A
Processing Method: Washed
※Bio Latina certified
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Light to medium light, Sweet as burbon vanilla beans, roasted almond, caramel, butter scotch, calming aroma, clean, light texture, soothing plum like sourness with mellow clear sweetness, sugar cane, slow sweetness of barley malts, rice syrup, fruity acidity, pineapple, green grape, sour apple, clear sweetness as a long lasting aftertaste.
【Note】
One of the best specialty coffee cultivation is in Bolivia. Bolivian coffee is characterized rich aroma and sweetness with well-balanced mellow flavor. Especially Bolivian typica often surprises us with cup quality improved by cultivators mind. Bio Latina is USDA certified organic certification in Latin America.
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
Beans Name: Bolivia Maria
Roaster: Unir, Hisashi Yamamoto Coffee
Roasting degree: City
Area: Finca Copacabana, Yungas, La Paz Department, Bolivia
Altitude: 1,350～1,500m
Varietal: Typica (Yungas)
Grade: SHG
Screen: 17up
Processing: Fully washed, 100% sun-dried
Shade Grown, Micro-region-calama
【Impression】
Medium to dark, smooth texture, creamy, silky, high tone of citrus aroma with cacao, jasmine like flowery aroma as bottom note, well-balanced and harmonized flavor, fruity sweetness as white-grapes and a touch of black currants, crispiness of roasted of macadamia, a tint of bitterness of dark chocolate, fruity sweetness with tangy bitterness as a shot lasting aftertaste.
The very first ship as black, then add a bit of almond milk and maple sugar. This will make unique silky texture stands out and make a special cup for lunch break.
This has well established stable body and leaves strong impression, but not like "Cafe Verona" at Famous international coffee chain-store.
【Note】
Finca Copacabana is located in Northern part of Las Yungas(Yungas Valley), near Lake Titicaca, which stretches from Southeastern Peru to Central Bolivia on the Eastern slopes of the Andes Mountains. Yungas means "Warm Lands" in the native Andean language. As this name shows, the Nor Yungas has fertile Red clay soils and semitropical warm weather. Especially, it's altitudes make this area great for cultivating coffee.
The beans from Finca Copacabana is sometimes called Maria's with respect of the owner Maria Azucarunz and her devotion to the farm.
This Typica varietal is cultivated specially in the area call Cerro Condoriri, where Persian Silk Trees are growing luxuriantly giving enough shade for coffee trees. Typica varietal grown this area is named separately "Yungas" because of its unique flavors and rareness.
