Kenya Gitura

Beans: Gitura Washing station
Roaster: Doi Coffee
Roasting Degree: Full city
Origin/Area:  Kangema town, Murang'a, Kenya
Grade: AB
Screen: 15-17
Defect: 6 d/300gr
Altitude: 1,400 ～ 1,600m
Variety: Kent, SL-28
Process: Wet-Process

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

【Impression】
Medium, sweet, mellow, orange, green banana, brown sugar, cardamon, nutmeg, clove, milk, medium body, creamy, milky, well-balanced, vibrant fruity acidity, papaya, mango, blood orange, weighty, fresh sweetness, pineapple, brown sugar, dark maple syrup, tangerine, a touch of earthy mouth feel as top, fruity sugary sweetness and mellow bitterness as a long lasting aftertaste.  

La Laguna

Beans: La Laguna
Roaster: Doi Coffee
Roasting Degree: Full city
Origin/Area:  Dipilto, Ocotal, Nueva Segovia, Nicaragua
Grade: SHB
Screen: 16 - 19
Defect: N/A
Altitude: 1,100 ～ 1,350m
Variety: Caturra
Process: Wet-Process, Dried on African bed
※ Rain-forest Alliance Certified

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

【Impression】
Medium, fruity aroma, high, fresh strawberry, lightly citric, blood orange peel, brown sugar, vanilla, a touch of cardamon, light texture, medium body, dry, mellow flavor, juicy, clear, roasted black beans, lightly tangy, FORASTERO cacao, cacao nib, low malic acidity, fresh cane juice, savory sweetness, Brazil nuts, hazel nuts, almonds, peanuts paste, clear, a light tangy dry bitterness and brown sugar like sweetness as a long lasting aftertaste.  

【Note】      
Finca La Laguna is operated by producer Luis Emilio Valladarez, who also operates well known coffee farm “Finca Buenos Aires”.  Situated at over 1100m in Diplito, Finca La Laguna grows only Caturra variety with natural tree-shade and ideal microclimates.  

Permata Gayo Cooperative

Beans:  Permata Gayo Cooperative
Roaster: Doi Coffee
Roasting Degree: Full city
Origin/Area:  Gayo, Aceh Province, 
                         Western Sumatra, Indonesia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,200 ～ 1,600m
Variety: Tim Tim(HDT), Ateng
Process: Traditional Sumatran Process
※Rain Forest Alliance Certified, 
       Certified Organic, Fair Trade  

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

【Impression】
Medium light, aromaful, sweet, chocolaty, berries, cranberry chocolate, steamed pumpkin, a touch of spice, cardamon and anise,  as a top note, roasted chestnuts, mellow, full bodied, complex, harmonized, creamy texture, mild tone bitterness, raw cacao nib, ashy, well-balanced bitterness and sweetness, roasted almonds, honey, a touch of  fresh herb, orange skin, caramel and strong nutty sweetness as a long lasting after taste.

【Note】
Permata Gayo Cooperative is located near Lake Laut Tawar, Gayo, Aceh Province.  About 36 farmers forms Co-op follow the traditional farming and hand-pick only fully matured coffee cherries. 

El Pedregal

Beans:  El Pedregal
Roaster: Doi Coffee
Roasting Degree: Full city
Origin/Area: Canet, Tarrazu, Costa Rica
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,675m　～
Variety: Caturra
Process: Traditional Costa Rican process, washed & Sundried

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

 【Impression】
Medium, Fruity, sweet berry aroma, fresh strawberry, raspberry, a tint of cardamon as top note, lightly Dutch cocoa, juicy, light, matured dates, prune, clear sweetness, dark chocolate bitterness and acidity, thick but transparent sweetness, a touch of pumpkin pie spice, anise, demerara sugar, juicy and soothing citrus honey like sweetness as a long aftertaste.  

【Note】
El Pedregal is COE winning farm in Costa Rican program in 2011.  According to the farm over view of ACE, El Pedregal has "Fertile soils, good shadow and an excellent assistance", where the owner　"renovated their crop a few years ago, so this is a young plantation with a great production in quantity and quality."  The owner of La pedregal is the Bonilla Solìs family, well known and a familiar in Costa Rican COE.  The Bonilla Solis family, Josuè Bonilla Solìs, can be found on the first place in the 2009 COE Costa Rica program: Finca Bella Vista.  If you serch widely, the name of Bonilla Solìs family can be found often in COE.  As the owner of Don Mayo micro mill, their family member nominated as Cerro la Cruz in 2012, La Loma 2008&2009, Los Nacientes in 2011.  As extremely mountainous region, the Tarrazu region is blessed with high elevations and some of the best growing conditions for coffee in Central America.

Finca Daterra ～ Yellow Burbon

Beans:  Finca Daterra ～ Yellow Burbon
Roaster: Doi Coffee
Roasting Degree: Full city
Origin/Area: Patrocinio, Minas Gerais, Brazil
Grade: N/A
Screen: 16～18up
Defect: N/A
Altitude: 1,000 ～ 1,100m
Variety: Burbon 
Process: Natural, Sun & dryer dried

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

【Impression】
Medium, Fruity, sweet, caramel, a touch of vanilla, cardamon, maple syrup, black berry, Gooseberry, lime peel, smooth, juicy, mellow, well balanced, a touch of berry acidity, syrupy sweetness, milk chocolate, rich, mild bitterness, lightly soothing, thick natural sweetness, matured dates, pear, roasted almond, blackberry, elderberry syrup, thick but light syrupy sweetness as a long lasting aftertaste.

【Note】
There is not much to say, Daterra is one of the most popular estate in Brazil.  Their focus in now on both environmental sustainability and higher quality.  Besides yellow burbon, they also grows high enough quality Caturra,  Acaia and so on to satisfy Specialty coffee lovers.    

Finca Bella Vista

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.

Finca El Molino ~ Orange burbon

Name:　Finca El Molino
Roaster: Doi Coffee
Roasting degree: Full City
Area: Sonsonate, El Salvador
Variety:  Orange Burbon
Grade: N/A
Screen: N/A
Altitude: 1,470 - 1,750m
Defect: N/A
Processing Method: Fully washed, Sun dried

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

【Impression】

Medium dark, Tahitian vanilla, cacao nib, raspberry, black berry, maple syrup, silky, smooth, Dutch cocoa, candied almonds, sea salt caramel, banana, mellow, citric acidity as Persian Limes, tangor, white grape, litchee, fruity sweetness as custard apple, mellow sweetness as matured banana, dark chocolate like bitterness, Ghirardelli's "Intense Dark Midnight", coconuts sugar like sweetness with juicy mouth feel as a long lasting aftertaste.

【Note】
Finca El Molino grown, the Las Cruces wet mill processed.  Finca El Molino is located on the slope of Santa Ana volcano, blessed with volcanic ash soil, leaf soil, and trees for shade grown.  At the Las Cruces wet mill, cherries are washed with spring water and dried on brick patio.

Ruvuma AAA

Name:　Ruvuma AAA
Roaster: Doi Coffee
Roasting degree: Full City
Area: Mbinga, Ruvuma Region, Tanzania
Variety:  Burbon
Grade: AAA
Screen: 18up
Altitude: 1,200 - 1,800m
Defect: 0/300g
Processing Method: Fully washed, Sun dried

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

【Impression】
Medium, sweet aroma, chocolate, almonds, honey, maple sugar, creamy condense milk, lightly scented with citrus, silky mouth feel, mild, well balanced sweetness and bitterness, touch of minty coolness, raw honey and dates syrup like natural sweetness wrapped with mellow bitterness, cacao nib, juicy, sheer soft acidity as plum, peach, orange, a juicy but clean sweetness as a short lasting aftertaste.

【Note】
Tanzanian coffee may remind you of Kilimanjaro.  Mbinga growing region locates in Ruvuma region, southern Tanzania, faces Lake Malawi.  Ruvuma has been very well known coffee cherry growing region but milling stations were not well enough to list the name on the global coffee trading as high quality producers.  Since 1997, if my memory is right, Ruvuma wet/dry mills has dramatically changed and came under the spotlight of Specialty coffee world.  Compared to Kilimanjaro, Ruvuma has earthy and powerful flavor similar to Kenya, but has very clean mouth feel like Kilimanjaro.  

Viphya Hills Cooperative, Khanga

Name: Viphya Hills Cooperative, Khanga 
Roaster:  Doi Coffee
Roasting degree: Full-City
Area: Khanga, Viphya, Rumphi-region, Malawi
Variety:  S Agaro, Catimor, Mundo Novo, Geisha
Grade: AA
Screen: 17/18
Altitude: 1,200～1,500m
Defect: 0/300g
Processing Method: Fully Washed

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

【Impression】

Medium to Medium dark, dark chocolate, roasted wheat and chestnuts, almonds, a touch of bourbon vanilla, cinnamon, lightly silky, clean, mellow, well-balanced sweetness and bitterness, acidity of fresh apricot, green grape, nutty sweetness, roasted peanuts, cashew, floaty-chiffony layer of clean bitterness as cacao, mellow nutty sweetness as a long lasting aftertaste.    

【Note】
 Viphya Hills is one of the six components of Mzuzu Coffee Planters co-operative Union, located on altitude 1200 to 1500m of Misuku hill.  Over 3,000 members compose The Union and they grow/produce high quality coffee beans, such as Geisha, at their own micro-lot farms.  The lest of 5 farms are as follows: Phoka Hills (1300 -2500masl), Nkhatabay highlands overlooking Lake Malawi (1000 -2000masl), South East Mzimba on the south of Viphya plateau (1200 - 1700mals), and Ntchisi East (1200-1800masl).
S Agaro is a unique hybrid developed in Malawi.   

Finca Buenos Aires

Name: Finca Buenos Aires
Roaster:  Doi Coffee
Roasting degree: Full-City
Area: Nueva　Segovia, Nicaragua
Variety:  Maracatu (or maracaturra)
Grade: N/A
Screen: N/A
Altitude: 1,200～1,500m
Defect: N/A
Processing Method: Fully Washed

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

【Impression】
Medium Dark, Dutch cocoa, honey, dry roasted wheat, wheat cereal, well balanced bitterness and sweetness, creamy, honey like mild sweetness, hazelnuts cream, almond chocolate, milky, fruity acidity as red apple, Gala and granny smith, natural sweetness followed by light acidity, mellow sweetness as a long lasting aftertaste.

Unlike how it look, this Maracatu variety in Nicaragua has delicate and sensitive flavor.  So does Maragogype, sizey beans often requires sensitivity in roastin, although this may gives better flavor in deeper roasting degree.    

【Note】
Lovely 'Maragogype' look, long nose huge beans.  The Maracatu variety from Nicaragua is a hybrid of Maragogype and Caturra
Maracatu is a hybrid of Maragogype and Caturra in Nicaragua. Maragogype is considered as a natural mutation from Typica while Caturra as from Bourbon.  Latin and Central America produces series of hybrid varieties from Coffea Arabica for more  disease-resistant and more fruitful trees.  Often new varieties has poorer cup quality, in terms of flavor, but recent specialty coffee movements motivates to “create” higher quality and sophisticated cups together with to adjust growth environments.   
  

Finca San Juan

Name: Finca San Juan Microlot
Roaster:  Doi Coffee
Roasting degree: Full-City
Area: La Libertad, Huehuetenango, Guatemala
Variety:  Caturra, Catuai
Grade: N/A
Screen: N/A
Altitude: 1,525m～
Defect: N/A
Processing Method: fully washed, patio dried

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

【Impression】
Medium, mellow, freshly baked vanilla cake, maple syrup, cocoa, roasted almond, a touch of lemon peel, chocolaty, silky texture, bold but smooth, deep mellow sweetness along with tangy bitterness, high citric acidity as a top flavor, raw cacao nib, roasted pecan, raw cashew, earthy spiciness, mild bitterness as a long lasting aftertaste.  Acidity impression changes when cup is chilled.   

【Note】
Unfortunately, there are not much information available about San Juan Microlot, besides the farm location.  Located on a slope of Acatenango, a stratovolcano.  Hope more transparency, though I understand Microlot farms are hidden treasure for importers in this specialty movement.   

Finca El Limon

Name: Finca El Limon
Roaster:  Doi Coffee
Roasting degree: Full-City
Area: Departamento de Matagalpa, Nicaragua
Variety:  Java Nica
Grade: N/A
Screen: N/A
Altitude: 1,150m～
Defect: N/A
Processing Method: Washed

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

【Impression】
Medium body, aroma-ful, fruity, fresh cacao, milk caramel, grapes, clear flavor, clean, well-balanced sweetness, natural sweetness of cooked red barley, oatmeal, almond, sheer sourness of fresh black berries and gooseberries, low tone clear bitterness, juicy sweetness and light bitterness as a long lasting aftertaste.

【Note】
Located by the conservation of natural forest, Finca El Limon is has achieved Rainforest Alliance certification.  The farm is also one of few grows Java Nica, very rare derivational spices of Java brought from Indonesia.

Karusi Bourbon

Name: Burundi Karusi
Roaster:  Doi Coffee
Roasting degree: Full-City
Area: the Lake Kivu Region, Western Rwanda
Variety: Bourbon
Grade: AA
Screen: 17up
Altitude: 1,250～2,000m
Defect: N/A
Processing Method: Fully Washed, Sun dried

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

【Impression】
Medium, cacao, clean aroma, passion fruits, lemon, lime, cinnamon, smooth texture, tangy, highly citric, fresh lemon juice, orange, honey like sweetness,  linden honey, dark chocolate, thick mellow cocoa, rich, well bodied, velvet richness as a long lasting aftertaste.

Karoma Estate

 Name: Karoma Estate
Roaster:  Doi Coffee
Roasting degree: Full-city
Area: Pico Duarte, Santiago, Dominican Republic  
Variety: Catura, Typica, Bourbon
Grade: N/A
Screen: N/A
Altitude: 1,250～1,500m
Defect: N/A
Processing Method: Washed

【Flavor scale】
Aroma: 4
Sweetness: 3
Acidity: 3
Bitterness: 3
Richness: 4

【Impression】
Light dark to medium, nutty aroma, raw almonds, almond essence, apricot kernel, nutmegs as a sheer top note, mellow, well-balanced, juicy, bright acidity, clean, rich, smooth sweetness followed by orange like citric acidity, cacao like bitterness, natural sweetness of roasted almonds and cashews, juicy sweetness as a long lasting aftertaste.

Sihereni Estate

Name: Papua New Guinea Sihereni
Roaster:  Doi Coffee
Roasting degree: Full-city
Area: Goroka, Easterm Highilands, Papua New Guinea
Variety: Typica, Bourbon
Grade: N/A
Screen: S15
Altitude: 1,600～1,800m
Defect: N/A
Processing Method: Washed, Sun-dry

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 2
Richness: 2

【Impression】

Medium body, mellow sweetness, caramel, milk, vanilla, almond, orange like sheer top note, light texture, juicy, mild, moderate, clean, cacao, mild sweetness, Dutch cocoa like sweetness bottomed with thin layer of well-balanced bitterness and citric acidity, very natural, lemony feeling on top, juicy sweetness as a long lasting aftertaste. 

Good for afternoon brake to calm down body & mental heat inside.  Non coffee lover may like this flavorful but very moderate cup.    

Finca Hartmann

Name: Finca Hartmann
Roaster:  Doi Coffee
Roasting degree: Full-city
Area: Chiriqui, Santa Clara, Panama
Variety: Pacas
Grade: SHB-EP
Screen: 17up
Altitude: 1,500m
Defect: 0-6/300g
Processing Method: Fully Washed
※Rainforest alliance certified 

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

【Impression】
Medium dark, chocolaty, citric, grapefruits, lime, round, mellow, sheer spare mint like soothing aroma on top, silky texture, full body, bold, high in acidity, lemony, high tone of lime, cacao, fruity bitterness, tangy as purple grape skins, honey like deep sweetness, peach like sheer flavor, earthy, spicy, tangy bitterness as a long lasting aftertaste.     

【Note】
This panama somewhat has similar impression as African beans, Kenya: earthy and soothing.  Lighter roasting may bring fruitiness, such as grapefruits, peach and so on, to surface.  

Doka Estate

Beans: Doka Estate
Roaster: Doi Coffee
Roasting degree: Full city
Area: Alajuela, Costa Rica 
Altitude: 1,340 - 1,420m
Varieties: Caturra, Catuai
Processing: Wet
Screen: 17up
Grade: N/A

【Flavor scale】 
Aroma: 4
Richness: 1
Sourness: 5
Bitterness: 3

Sweetness: 4
※Scale 1 to 5   

【Impression】
Medium, soothing, nutty, mellow, sweet orange, well matured apricots, clean  fruity&juicy, nutty sweetness of almonds, cashews and macadamia, citric impression  a tip of bitterness bottoms flavor, juicy sweetness as a long lasting aftertaste.
Unlike Flavor scale, sourness is not detected as sourness.  Flavor impression may changes by the brewing methods.

【Note】
Doka Estate is one of the oldest coffee estate in Costa Rica which produces the highest quality coffee beans.  The estate is located on the slopes of Volcán Poás, blessed with the rich volcanic soil, ideal altitude, and climate such as dry and cold night.  The environments is maintained by Eco-friendly way of farming such as shade grown and organic, to conserve the soil and nature resource.

La Fatima Estate

Beans: Finca La Fátima
Roaster: Doi Coffee
Location: Las Nubes, Matagalpa, República de Nicaragua
Altitude: 1250～1350mm
Variety:  Caturra, Washed/sun-dried

Flavor Chart
Aroma: 4
Flavor: 4
Acidity: 2
Bitterness: 3
Sweetness: 3
(Grade 0 to 5) 

Located on the top of mountain 1,400 meters above sea level, Finca Finca La Fátima is blessed with the source of pure desirable water for coffee cultivation.

Olimpia Rodríguez de Bárcenas, the owner of this estate, focuses on not only natural environment but also working environment: La Fátima has engaged in cultivation along with environmental cycles and been providing facilities, such as schools, houses and hospitals, for workers to improve working environments. 

【Impression】
Light to medium body, light and clearn, velvetty texture, well balanced nutty/dark chocolatty aroma, smooth texture as butter, bitter caramel like sweetness with touch of fresh orange peel, light bitterness bottomed with dark sweetness as long lasting aftertaste.
Flavorful as matured vintage red wine but light , bitterness harmonized with juicy maple syrup like earthy sweetness creates depth of flavor.  No acidity dedected.    

Esmeralda gigante

Beans: Esmeralda Gigante 
Area:  Gigante, Huila
Country: Colombia

Roaster: Hiroshi Doi
               (Offered as Roaster's Selection in May, 2011) 
Roasting Degree: City


Tasting:

Aroma 3

Richness 5

Sourness 3

Bitterness 4

Sweetness 1

(Grade 0 to 5)

 Grown in Gigante, Huila, where is well known high quality coffee cultivation.
In this area, traditional cultivation has been carried by many micro farmers, planting various trees to harmonize with ecological scheme, using Banana trees for shade-grrown. 


Roasters Comment: 
Berry and citrus flavor.  Deep and well developed richness fully expresses Colombian uniqness and leaves calming and mild impression.

Impression:
Airy and lightly roasted almonds like aroma.  Light to Medium flavor, light bitterness cored with sweetness and aroma of raspberry, bitterness as a long lasting aftertaste.  Bitterness and sweetness harmonized in the best balance, which adds richness in flavor/body.   
Compared to typical Colombian, in my standard of "typical", this beans leaves milder but richer impression in the mouth.  Well developed bitterness stays on the throat with very soft and gentle impression as well.


Paper/Hand brew and served w/o milk & sugar may allow to enjoy   the best flavor of Colombia coffee!!

Finca Miralvalle

Beans: El Salvador Miralvalle

Roaster: Doi Coffee

Roasting grade: Full city

Estate: Finca Miralvalle

Region: Ahuachapan, El Salvador

Varieties: Pacamara

Altitude: 1600-1800m

Processing: Washed & Sun-dried

【Impression】
 Light and delicate body, mild texture with soothing aftertaste.  Citrus light acidity, orange like fruity aroma and sweetness mixed with nutty almond like flavor.  Meyer lemon zest in farm stand apple juice with a butterscotch finish.  Very sensitive, but full layered flavor.

【About Finca Miralvalle】  Miralvalle Estate is originally found by Juan Urritia, who introduced Salvadoran Bourbon varietal in 1970’s, and now run by his 5th generation.  The estate owns 80ha of the primeval forest, whose wellspring supplies water to 6000 residence around the estate.  Since 2002, Miralvalle Estate starts to grow and develop Pacamara varietal and their efforts were recognized in 2007 as COE winning farm.  Their 100% shade grown coffee beans traded only with exporters, so that high level of traceability is guaranteed.  
This Estate is not only producing high quality coffee beans, but also making high contributions to the societies/environments.  Due to shade grown methods, the estate produces about 36000Lbs oxygen daily.  There are full diversity of wildlife: wild varieties of mammals, birds, insects.  Also, in total of 600 employees are fully supported by the Estate from work to their private life: The estate supplies housing, educations, medications and so on.