Finca Nuevo Mundo

Beans:  Finca Nuevo Mundo 
Roaster: Home roast
Roasting Degree: High
Origin/Area: Sierra Central, Jarabacoa, Dominican Republic
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,400 ～　1,500m
Variety: Caturra, Typica
Process: Fully-washed, Sun dried, shade grown

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

【Impression】
Medium dark, aromaful, cocoa, chocolate, dark & high cacao content chocolate bar, citric and sweet, highly citric, lemon, lime, a touch of clove, cardamon as an airy top note, mellow, juicy, high acidity, lemon, grapefruits, acerola, pomegranate, tangy bitterness, pungent, maple butter like thick sweetness, clear, balanced sweetness and acidity, creamy sweetness with tangy-ness as a long lasting aftertaste.

This lot is dramatic in flavor.  The impression changes one after another like a flip book as a cup getting chilled.  The very first aroma impression is "chocolate", exactly same aroma as ripping off a chocolate bar wrapping, Lindt 90% cocoa bar or Ghirardelli's Intense Dark 86% Cacao Midnight Reverie.  The "chocolate" aroma gradually changes to fruity, citric, blood orange skin like, as a cup cool down.  As for flavor, highly tangy, acid-bitterness, comes very first in a hot cup, which will fades and replaced with mellow sweetness, natural sweetness like dates, plum and raisin as a cup cools off.  

【Note】
Finca Nuevo Mundo, also called Alfred Dias estate, won the second place of CODOCAFE cupping contest in 2007.  CODOCAFE is abbreviation of El Consejo Dominicano del Café, Dominican coffee association.  Mr. Dias, the owner and founder, established the farm in 1989 and has been devoting his life to grow high quality/full flavored coffee beans.  His dedication and enthusiasm opened the door to "new world" of Dominican coffee flavor:  clear Caribbean flavor with lime like soothing citric aroma.

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.

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.   

Nuevo Mundo

Beans: Nuevo Mundo Estate
Roasting degree: Full-City
Roaster: Okazaki, Hiromasa (Nama-mame hompo)
Area of production: Arroyo Bonito, Jyuncalito (La vega)
Country: Dominican Republic
Grade:AA, EP
Screen: 16up
Altitude: 1,400～1,500m
Defects: 6/300g
Processing: Free washed
Variety: Caturra
Yr of cultivation: 2008/2009

【Roasters Comment】

Juicy and fruity beans are delivered from the Caribbean Island.  Although HIGH is recommended roasting grade, lightly ground FULL-CITY beans has less sourness.

Aroma:3, Sweetness:4, Sourness:2, Bitternss:4, Body:3   (0-5) 

【Impression】
Roasted Almonds like fragrance & Flavor. 

Taste like flavor coffee, "Hazelnut ".  Nutty, spicy flavor with middle and clear body,  Almonds like sweetness mixed with lime like acidity lightly touched, a tip of bitterness, over fermented red wine like bitterness, remained as aftertaste.   

 

This cup fits anytime of the day/year /situation when feeling relaxed.  Aroma of this coffee must be fully enjoyed, not in rush.