Cuba TL

Beans: Cuba TL
Roaster: Home roasting
Roasting Degree: Medium
Origin/Area: Cuba
Grade: TL
Screen: SC17
Defect: ～19
Altitude: N/A
Variety: N/A
Process: Free washed

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

【Impression】
Light to medium, mellow sweet aroma, roasted almonds, hazel nuts, cashews, roasted almond butter, touch of caramel, sheer peach, extremely mild, clear, clean, fruity, well balanced sweetness and bitterness, light texture, unique fruity-ness, raw almonds, orange, high tone citric acidity, sheer but high lemony flavor, lime, mayer lemon, white grape fruits, fruity sweetness, plum, white grape, granny smith, brief fruit acidity followed by fruity sweetness as an aftertaste.  

【Note】
Fruity Cuban beans deliver light Caribbean flavor.  TL is third in Cuban grading system: Crystal mountain SC19, ELT SC18, TL SC17.  Compared to Crystal mountain, TL may look smaller but flavor does not follow.  Considering the price, TL will make one of the best choice for "american" type of light texture coffee.  Although Crystal mountain has been one of my morning choices, TL has high capability to replace the position.

Cuba

Beans: Cuba
Roaster: Rokuyosha
Roasting Degree: Medium Dark

【Impression】
Light to medium, transparent but tangy body, spicy citric aroma with a tint vanilla aroma, unique, complex, cacao beans, a pinch of white pepper with demerara crystal sugar, moderate bitterness, raw almond sweetness, anise, a thin layer of gentle bitterness over rice malt like mild sweetness as a short lasting aftertaste.

【Note】
This one comes from Rokuyosha Chika-ten, which I called "the Real Rokuyosha".
There are variety of single origin coffee offered  there but ID by only names of country.  Rokuyosha stays traditional style, not ruffled by "the wave" of specialty coffee or single origin.  Their standing position is stable: offering flavorful beans with respect.
It's relieved to know that "trend" does not strong enough to drift or to wash all coffee roasters/cafes to single origin, COE, or something new. 

Cuba TL

Beans: Cuba TL
Roaster: Kimameya Hompo
Roasting degree: Medium
Area: N/A, Cuba
Altitude: N/A
Varieties: N/A
Grade: TL
Screen: SC17
Processing: Fully Washed


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

【Impression】

Light body, airy texture, lime like citrus and flowery aroma.  Sweet almond flavor, light acidity, a tint bitterness, sweet jasmine like aroma to finish with clear aftertaste.  Sweetness as core flavor with light lemony aroma, with gradually growing acidity to throat.  Americano like light cup, body & flavor,  fits any occasions.

【Note】

The Cuban grading system evaluates beans by size and # of defects as follows:Crystal Mountain Screen 19, ETL 18, and TL up to 19.  This beans has typical Caribbean light and soft touch, which fits for who likes a mild flavor coffee. 

Cuba has never been known as a volume producer of the coffee beans, but there are concrete coffee culture developed especially after Italian Espresso machines is introduced.  Introduced by Spaniard Don Jose Gelabert in 1748, the very first variety planted was Typica.  Cuban coffee culture was refined at the end of the 18th century by French emigrants at the time of the social revolution in Haiti, who also brought the humid pulping method.  As a result, Cuban coffee became and has been one of the highest quality coffee in Europe.  Cuban coffee market has limited its expansion by The U.S. embargo, European and Japanese has been blessed to enjoy their wonderful Cuban coffee beans.