Finca Guachipilin

Beans: Finca Guachipilin
Roaster: Home roasting
Roasting Degree: City
Origin/Area: La Palma,
           Chalatenango, El Salvador
Grade: SHG
Screen: in Large Size
Defect: N/A
Altitude: 1,300m
Variety: Pcamara
Process: Honey
※COE 2017 Awarded

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

【Comment】
High in aroma, complex, impressively sweet, caramel, a touch of mixed spices and herbs, cinnamon, cardamon, basil, orange peels, roasted hazelnuts, a touch of almondt flower, full bodied, creamy mouth-feel but light in touch, smooth, sweet, mellow, matured, clean, soothing, caramel cream, raw almond honey, peach syrup, a outch of fresh orange juice, extreamly well balanced sweetness, bitterness and acidity, roasted almonds, mellow nutty sweetness and clean sheer bitterness as a long lasting aftertaste.

【Note】
Finca Guachipilin, family own farm, established in 2009 by RENATO DIAZ DIAZ, is located in municipal La Palma, in a mountainous area of El Salvador.  The farm has been in full operation since 2011 and, in 2013, obtained a de-pulping machine.  Coffee production in Finca Guachipilin relies on man power: the farm has not yet opened to electric power supplies so that coffee cherries are processed manually from pulping to drying.  The municipal La Palma are blessed with cool climate and volcanic soil, which allow coffee cultivation to become popular. 

Finca La Leona

Beans: La Leona 
Roaster: Home roasting 
Roasting Degree: High
Origin/Area: Concepción del Sur, 
          Santa Bárbara, Montecillos, 
          Honduras
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,646m
Variety: Catuai
Process: Wet mill/Sun dried
※COE 2017 Awarded

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

【Impression】
High and rich in aroma, caramel, nutty, roasted peanuts, hazelnuts, lightly nectarines, honeydew, a touch of lemon flower, lightly green olive, middle body, rich in flavor, mellow and creamy texture, complex, well balanced sweetness and bitterness, deep and delicate sweetness, caramel syrup, extra dark maple, bourbon, lightly dried fruits, apricots, figs, mirabelle, light in bitterness, clear but sheer acidity of lime, pith of blood orange, fresh red currents, clear and delicate fruity bitterness stands out when cup is chilled, lightly tropic, acidity of juicy nectarine, clear sweetness and white grapes like juicy fruiteness as a long lasting aftertaste.

【Note】
Finca La Leona, established in 2001 and owned by José María López Tobar, is located in La Leona community, 20km away from the Santa Bárbara city, covers 12ha in 1646m above sea level.  The farm was managed and maintained by other people until José María López Tobar retired and fully engaged/committed to be coffee farmer years ago and he manages the farm with 6 families as temp employee.  30% of the farm is dedicated for the other trees, like lemon and banana, for the shade and soil is fertilized with compost and conventional fertilizer.  Fully riped cherries were hand picked, wet-milled, and sun dried 18 – 25 days.

Peralta Family Coffee ~ Honey Process

Beans: Peralta Family Coffee ~ Honey Process
Roaster: Home roasting 
Roasting Degree: City
Origin/Area: Dipilto-Jalapa, 
            Departamento de Nueva Segovia, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,100-1,600m
Variety: Unknown
Process: Honey

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

【Impression】
High in aroma, soothing, clean and high tone, fruity, mellow, lightly smokey, cherry woods, oak, Bosc pear, slightly fresh plum, dark cherries, medium body, light citrus, lemon, pink grapefruits, brown sugar, blood orange, clean mouth-feel, a little tangy feeling, walnuts skin, lemon zest, slightly herb, apple mint, roselle, honey, lemonade, a cool citric soothing-ness as a long lasting aftertaste.

【Note】
Peralta family is the regular in Nicaraguan COE, once 9 out 24 COE nominee farms were own by the family.  Besides the blessed environments and ideal locations, their farm excels at not only  management skills but also processing techniques.  Although This lot was 2 yrs old, cultivated 2013/14, freshness and flavor stays as fresh as new crop and flavor has full spec responding well from high to full city with highly balanced flavor performance.

Finca El Bosque Micro Lot

Beans: Finca El Bosque Caturra
Roaster: Home roasitng 
Roasting Degree: Full City
Origin/Area:San Fernando, Nueva Segovia
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,500m
Variety: Caturra
Process: Honey
※Rain forest alliance 

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

【Impression】
High aroma, bold, vanilla, fruity, complex, sweet, mellow, fine pastry shop like, lightly soothing, raw sugar, cane, milky, caramel, round, dark, full body, well hold, complex texture, very fruity, juice of ripe blue berry, strawberries, floral notes, tartly sweetness cacao nib, licorice, dark chocolate, fresh lightly crisp like green apple, creamy and mellow sweetness, hazelnuts cream, cooked spelt berries, milk, gush of orange skin, well balanced sweetness and bitterness, sheer acidity on top, lemon juice, caramel like sweetness and sheer tarty feeling as a long lasting aftertaste.

【Note】
2007 COE nominee. Finca El Bosque is developed by the Peralta family, long manages coffee farms between Dipilto and Jalapa where produce the highest quality coffee in Nicaragua.  This micro lot comes small area of the highest altitude of the farm and transported with Reefer Container to preserve quality. 

ACPECA~Helberth Pañoni

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.   

Fazenda Ipanema ~ Dulce

Beans: Fazenda Ipanema ~ Dulce
Roaster: Home roasitng 
Roasting Degree: High
Origin/Area: Minas Gerais, Brazil
Grade: No2
Screen: 16/18
Defect: ～12
Altitude: 1,100m
Variety: Unknown
Process: Natural
※Rain Forest alliance Certified 

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

【Impression】
Light, fruity aroma, clean, soothing, very natural, sweet, papaya, longan fruits, lightly tropical, raw honey, shaved cacao, dark chocolate, orange infused, touch of roasted walnuts, medium body, clean mouth feel, typical Brazilian coffee flavor, fine quality, quite well balanced, earthy chocolate tone, mellow but significant sweetness, raw chestnuts honey, linden honey, flowery, low tone tropic acidity holding flavor, rich but not heavy, well layered sweetness and rich body, clean light maple syrup with fine cacao like sweetness as a long lasting aftertaste.  Citric tangerine peel like acidity shows when cup is chilled.

【Note】
Fazenda Ipanema is located Southern part of  Minas Gerais, Brazil, where the most biggest coffee farming area, the highland of Minas, is.  Fazenda Ipanema is one of the largest coffee farm in the world, owns 5,500ha, blessed with rich soil and water source, and produce 120,000 bags average/year.  This "Dulce" are fully matured on tree and processed naturally, with tropic flavor resembles to Irgachefe. 

Mocca Queen ~ MOPLACO special blend

Beans: Mocca Queen
Roaster: Home roasitng 
Roasting Degree: Full City
Origin/Area: Ethiopia
Grade: G3
Screen: N/A
Defect: 28～45
Altitude: 1,700-2,000m
Variety: N/A
Process: Natural

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

【Impression】
Medium, high tone, fragrant, chocolaty, lightly brandy, rummy, touch of vanilla, toasted coconuts, flowery, bright, elegant, almond flower, clean, medium body, clean mouth-feel, smooth, light in texture, juicy, highly well balanced sweetness, bitterness, and acidity, rich in flavor profile, syrupy sweetness, light tone, thin layered, mellow, clean bitterness, cacao nib as bottom note, millet, light molasses acidity, slightly tropic, fruity, jasmine like, no significant flavor but well held bottom sweetness, light clean acidity, flat but rich round sweetness as a long lasting aftertaste.  Orange like flavor stays.

【Note】
MOPLACO is one of the biggest coffee shipper in Ethiopia.  This Mocca Queen blend tastes "the Ethiopian" with typical Mocca flavor with clean mouth-feel and bright flowery acidity with mellow sweetness, lighter and more mild than Yirgacheffe Natural.  

Seven Stellas ~ Cup tasters blend

Beans: Seven Stellas
Roaster: Nama-mame Hompo
Roasting Degree: Full City
Origin/Area: Aceh and Lake Toba, 
                         Northen Sumatra, Indonesia
Grade: G1
Screen: N/A
Defect: None
Altitude: 1,000-1,300m
Variety: Typica, Catimor, Ateng
Process: Sumatran methods

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

【Impression】
Bold, aromaful, high aroma, sweet, complex, musk like, jasmine, chocolaty, sugary, thick layer of aroma, heavy, touch of hay, sheer blackberry, a touch of fresh green, bold, creamy texture, well balanced bitterness, heavy but mellow bitterness, thick flavor, thin layers of sweetness and bitterness creating thick layer, dates sugar, dried longan fruits, cacao nib, orange skin, dark maple,  grape fruits like soothing acidity, mellow deep and complex sweetness as a long lasting aftertaste.  

【Note】
Shippers Blends of seven out standing farming communities in Ache and Lake Toba area.  The cup taster's concept was "impressive flavor in cleanness".  The organically rich soil fulfills and completes sweetness in beans and hold strong body.  Personally, would like to test cups to see how these seven villages differ in impression.   

Hacienda Sonora ~ Black Honey

Beans: Hacienda Sonora ～Black Honey
Roaster: Home roasitng 
Roasting Degree: City
Origin/Area: Alajuela, Central Valley, Costa Rica 
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,000-1,300m
Variety: Villa Sarchi, Caturra, Catuai
Process: Black Honey

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

【Impression】
Bold, nutty, high aroma, chocolaty, high tone hazel nuts, thin layer of cacao hidden, sweets, lightly caramel, condense milk, mellow, calming, shady, orange skin, medium mouthfeel, mild texture, bright, soothing, complex, deep clean sweetness, lightly herbal, lightly cinnamon, smoky acidity, syrupy sweetness, rice syrup, linden honey, deep bitterness and clear acidity, lemon, a touch of almond butter, muscovado sugar, matured blood orange, tangy bitterness as orange skin on bottom layer, multi layer of muscovado like sweetness and smoky bitterness, clear bitterness and almond flavor as a long lasting aftertaste.
Flavor profile changes quickly with cup temperature.  Espresso adds high tone citric acidity, but kills complexity of flavor.  

【Note】
Central Valley is the origin of Costa Rica coffee,  the chemistry of the naturally nutrient rich volcanic soil nature by Volcán Poás.  Blessed with natural forests, exotic trees and vegetation,  Hacienda Sonora grows their crops in perfect shades of diverse ecosystem.  All of the energy consumed by the farm is 100% renewable energy, hydroelectricity, harvested on the farm. This energy supplies power to the micro-coffee mill they own.   Hacienda Sonora process beans with their own Micro-mills, picking and processing only the red cherries.  

Finca Las Lajas ~ Black Honey

Beans: Finca Las Lajas ~ Black Honey
Roaster: Home roasitng 
Roasting Degree: City
Origin/Area:  Sabanilla de Alajuela, Central Valley, Costa Rica
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,300-1,600m
Variety: Yellow Catura, Red catuai, Villa sarchi, Catura, SL28 
Process: Black honey
※ BRIX: 15 above, Organically grown

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

【Impression】
Medium light, clean, fruity, grape, touch of winy feeling, red, Cabernet Sauvignon, mellow, blackcurrant, sheer eucalyptus, a touch of mint, soothing, light and clean, complex but light and refined clean aroma, full bodied, rich mouth-feel, soothing texture, clean, mellow but juicy, light weight, sheer acidity, rhubarb, well balanced sweetness, clean but layered sweetness, musucovado sugar, fruity touch, gooseberry, blackcurrant, Concord-like, touch of mint, green, light sheer sweetness and fruity-ness mouth-feel as a long lasting aftertaste.


【Note】
The Chacón Family has been growing coffee at Las Lajas for over 80 years and became organically certified farm in 2000, one of only a handful of farms in Costa Rica to be officially certified organic at that time.  Oscar Chacón, the third generation of this farm, began organic farming 30 yrs ago due to his loss of his father cased by pesticide.  At Finca Las Lajas, cherries are matured on tree and maturity are assessed by BRIX.  This technique enables them to manage stability in quality as well as flavor.

Finca Sítio Floresta ~ COE2015

Beans: Finca Sítio Floresta 
Roaster: Home roasitng 
Roasting Degree: Full City
Origin/Area: Castelo, Espírito Santo, Brazil
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 750m
Variety:  Catuaí 81 
Process:  Pulped Natural

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

【Impression】
Highly fragrant, nutty but flowery, jasmine, almonds, lightly matured strawberries, cacao, sweet, deeply mellow, roasted wheat berries, fresh bakery like sweetness and crispiness, medium body, clean but rich in body, juicy, creamy, weighty mouthfeel, typical Brazilian flavor but artful, harmonized, dark chocolate like richness, caramel, clean sweetness, cream, tropic acidity, blackcurrants, papaya, guava, lemon zest, clean citric juiciness as a long lasting aftertaste.     

【Note】
Sítio Floresta is honored to be placed 19th in Cup of Excellence Brazil Program, Pulped Naturals, in 2015 with score 86.59.  The harvest is completely managed by hand, cherries are matured on trees and only ripe fruits are picked.  Cherries are taken to washer and separator on the same day, then pulped.

Butemba Washing Station (Sogestal Kirimiro) ~ Brundi COE 2015

Beans: Butemba Washing Station (Sogestal Kirimiro)
Roaster: Home roasitng 
Roasting Degree: City
Origin/Area:  Kirimiro region, Buraza, Gitenga Province, Burundi
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,749m
Variety: Mainly Bourbon 
Process: Washed(BUDECA; SIVCA), sundried
※Brundi 2015 COE Finalist

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

【Impression】
Clear, high aroma, bold, mellow, dark chocolate, malty, sheer orange zest, hot caramel fudge, lightly brandy like, creamy buttery aroma on base note, full body, dimensional, unique, syrupy sweetness, flat bitterness, fruity crisp acidity, green apple, a touch of lime juice, syrupy, sweetness, fully matured orange, tangerine, dark maple syrup, a touch of black mint, complex, layers of sheer bitterness and acidity, bold sweetness, orange peel, hazelnuts cream, orange milky feeling as aftertaste.    




【Note】
Burundi is located west of Tanzania, South of Rwanda.  COE is has been held in Republic of Burundi since 2012 on basis of washing stations, not coffee farms/estates.  Butemba Washing Station was selected three times as the finalist since, in 2012, 2013 and 2015, not only co-working with farmers but also supporting their way of living.  The flavor of this cup is bold and creamy, reminds us of dark maple syrup.  Together with chocolate and Japanese sweet may have the best marriage of flavor.  As a note, ACE is not going to hold Cup of Excellence in Africa in 2016 at this moment.

EastTimor Quirlelo

Beans: EastTimor Quirlelo
Roaster: CAFE FACON
Roasting Degree: High
Origin/Area: Quirlelo, Letefoho Subdistrict, 
                        Ermera District, East Timor 
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,550-1750m
Variety: Native heirloom, arabica
Process: Fully Washed, Sun-dried

※Organically grown: JAS organic certified

【Impression】

Low tone, sweet aroma, light, Dutch cocoa powder, mellow, cane sugar, bright, clean, mellow, roasted sunflower seeds, hazelnuts powder, medium body, high tone, sharp, clean mouth feel, high tone citric acidity, lemon, lime, green apple, white grapefruits, sheer sweetness on bottom, cane syrup like, thin layer of bitterness on bottom, high tone clean acidity follows candy like sweetness, lemon juice like feeling as a long aftertaste.

Aroma mazes.  Flavor impression totally differs from aroma: lemon juice like freshness together with citric acidity.  It goes very well with sweets like Crème chantilly. 

 【Note】
Quirlelo is a small village located in Letefoho Subdistrict,  in the west-central part of East Timor.  There are 21 families own and manage their  coffee farms.  In total, about 15.0ha of farm is managed organically, using skill like shade grown.  Cherries are matured on tree, and hand picked.   

madrona coffee Co.

Motivated by CBS Seattle post, "Best Independent Coffee Roasters in Seattle" issued in August 7, 2012, a day trip was made to visit "madrona coffee co." in Tacoma, WA.
　
Unfortunately, a roastery was closed on Sunday.  However, Charles Banner, the owner and roaster of Madrona coffee, was inside watching football game with his kids and kind enough to give us a short tour of roastery/cafe.

This was before KEMEX became competitor of V60.  This was before "hand-pour" taken by Harrio tools.  The main hand-pour tools here are KEMEX.  Series of KEMEX were on a espresso machine which made us think of Design and flavor.  There are there roasting machines, Probat  and Diedrich.  There were one Smart roaster as well if my memory did not trick me.

Madrona coffee Co. is basically the roaster mainly for the whole sale so there are several cafes around use and sell their beans. 

Tacoma is a bit slow but cozy town with many coffee roasters.  Located between Seattle and Portland, the coffee culture here is somewhat dark and dense flavored.  "Edgy" is not the word to describe Madrona coffee but "reliable" will be the word.  We happened to stop by the cafe near by to grab a bag, flavor was decent even pouring technique has deficiency.  Not too dark, not too bold.  The flavor fits both in the morning and afternoon.  
Madrona coffee is certainly on the third waver heritage with a flavor of good old American.

  

Kinden estate, Peaberry

Beans: Kinden estate, Peaberry
Roaster: Home roasting 
Roasting Degree: Full City
Origin/Area: Wahgi Valley, Western Highlands Province, Papua New Guinea
Grade: Peaberry
Screen: SC13up
Defect: ～10
Altitude: 1,550m ～
Variety: Typica, 10% of Catimor
Process: Washed, Sun dried

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

【Impression】
High, complex, fruity and nutty, sweet aroma, soothing, fresh, clean, Broma process cocoa, light touch of cacao beans, orange hidden, kumquat, lightly green, medium, smooth mouth feel, mild, mellow sweetness, rice malts, sesame butter, a touch of citric acidity, moderate flavor but memorable, lightly leafy, mint, Romaine lettuce, green grape, cocoa with a touch of mint as a long lasting after taste.

【Note】
Highly well balanced flavor with above average, but none of specific flavor/aroma impression noted.  It is quite impressive to find beans fits multiple brewing methods and gives average high flavor.  The brewing methods are, so far, Melitta, Harrio V60, Nel Drip, Siphon, and Moca pot. 

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.  

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.    

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.