Beans: Finca Pescadillo/Tienaa
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Oaxaca, Oaxaca, Mexcio
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,747m ～
Variety: 80% Typica, 20% Mundo novo
Process: Washed
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 3 ※Grade 1 to 5
【Impression】
Light to Medium Light, mellow, sweet aroma, high, fruity, soothing aroma, a tint of caramel, white grape, star fruits, papaya, lemon, juicy texture, complex, well harmonized, citric acidity, seminole, cara oranges, lemon, deep and rich sweetness, clover & linden honey, orange, a slight touch of manuka, clear but rich, creamy, sheer bitterness, mellow sweetness and thick layer of richness as a long lasting aftertaste.
This beans makes impressive and memorable flavor! Well harmonized citric flavor and honey like natural rich sweetness are given even a cup is chilled.
【Note】
Mexican COE winner Pescadillo/Tienaa is presented by two owners: Antonia Valeria Ortiz / Mario Ponciano Velazco. Mario Ponciano Velazco López runs the estate under organic system over 15yrs in East Santiago Nuyoo’s municipality, in Tierra Azul community. Antonia Valeria Ortiz España manages the finca under organic system over 10 yrs in Santa María Yucuhiti community where introduced coffee over 100yrs ago. According to Mario, there are more and more varieties, species, of plants and animals found in the estate since they engaged organic system. Although cultivation requires more effort than before, they were proud of their work honored by COE Mexican program. This auction lot was bit by WATARU Co., Japanese specialty coffee importer which also send cuppers in several COE programs. More and more Japanese fond in COE auctions in these days, and I personally feel bitter with this phenomena.
Name: Typica Full-matured
Roaster: Home roast
Roasting degree: High
Area: Pluma Hidalgo, Estado de Oaxaca, MEXCO
Variety: Typica
Grade: SHG
Screen: N/A
Altitude: 1,200 - 1,500m
Defect: N/A
Processing Method: Fully washed
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 2
※Grade 1 to 5
【Impression】
Light body, light citric aroma, soothing, mild texture, deeply sweet flavor, clear, high in acidity, fruity citrus, grapefruits or blood oranges, mellow sweetness, sheer bitterness with short sweetness to finish, mellow sweetness with a sheer bitterness as a long lasting after taste.
Mild coffee fits anytime of the day and anytime of a year. Recommended as Black, may fit with someone prefer light flavored coffee.
【Note】
This rot is explained as Wild Grown typica which left on the tree until berries matured fully until they turn into wine like dark red color. Then, the berries are picked by hands. This typica is characterized by mellow sweetness and mild mouth-feel; deeply comforting flavor. High or cinnamon roast may improve flavor character of this coffee for pour-over style.
Name: Finca Casandra
Roaster: Home roast
Roasting degree: City
Area: Huatulco, Veracruz, Mexico
Variety: Catura, Catuai, Typica, Pacamara,
Grade: SHG
Screen: N/A
Altitude: 1,250～1,400m
Defect: N/A
Processing Method:
Fully Washed, Sun & Machine dry
【Impression】
Dark body, chocolaty, mild, soothing but mellow, well balanced sweetness, acidity and bitterness, light orangy sourness with honey sweetness as a long lasting aftertaste.
【Note】
Unexpected flavor. Mexican beans always clean but less impressive, means often good for morning coffee, but this Casandra has stronger body profiled with well-balanced bitterness and sweetness. It might be better to roast lighter than city to enjoy "green" flavor of this beans.
Name: Finca Argovia
Roaster: Home roast
Roasting degree: High
Area: Naranjo, Estado de Chiapas, Mexico
Variety: Robsta
Grade: N/A
Screen: N/A
Altitude: 900m～
Defect: N/A
Processing Method: Traditional, Washed, sun-dried
※Bird-friendly, USDA organic,
Rain forest alliance certified
【Impression】
Light, calming aroma, nutty, caramel, milk, plum, a touch of cinnamon, nutmeg as top, smooth texture, clean, soothing, milk biscuits and roasted almonds, pear, demerara sugar, a touch of peanuts butter, caramel, white chocolate like rich milk sweetness, sheer layer of lime on top, juicy sweetness as a short lasting aftertaste.
【Note】
Finca Argovia is not only Agroforestry managed coffee farm but "resort" for all people. Google "Argovia Finca Resort" for detail. Robsta varietal is often graded as on of the lowest/cheapest beans and used for most instant coffees, which contains about twice as much caffeine as Arabica Coffee beans. Since over 70% of world distributed coffee beans belongs to Arabica, or Arabica hybrids, pure robsta is very rare to find in specialty coffee lists. Finca Argovia is blessed farm to grow rich and fruity full-flavored robsta beans. The Resort manages "eco-tourism", so it is very enjoyable for coffee lovers to stay and tour coffee farm even if you are not professionally involved in coffee business.
Name: Finca Argovia
Roaster: Nama-mame Hompo
Roasting degree: High
Area: State of Chiapas, Soconusco Region, Mexico
Variety: Robusta
Grade: N/A
Screen: N/A
Altitude: 600m ～
Defect: Count
Processing Method: Fully Washed
※Bird friendly, Rain-forest alliance, Organic JAS Certified
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 4 ※Grade 1 to 5
【Impression】
Medium body, high and dark aroma, nutty, spicy as star anise, clove, cacao beans, roasted almond, creamy caramel, mellow, mild, round flavor, clear sweetness followed by thick dark layer, bitter as dark non sugar chocolate, lime like soothing sourness combined with bitterness, touch of yellow plum, a tangy bitterness, refreshing bitterness as a long lasting after taste.
【Note】
Located on lower altitude, Finca Argovia is suitable environment to grow Robusta Varietal. This beans gives less crema, foam on top of espresso, but has rich well balanced flavor.
Beans: Typica Fully Matured
Roaster: Akai-mi Coffee
Roasting Degree: Medium
Origin: Mexico
【impression】
Light body, fine texture clear aroma and flavor. Americano type clear sharp flavor with mixture of even degrees of sweetness, bitterness and acidity with a tint aftertaste. Mild sheer nutty sweetness to finish.
Light and clear flavor, mild but mixture of well refined flavors, very low degree of bitterness slightly lays on the bottom.
Beans: Finca KASSANDRA
Roaster: Nama-mame Hompo
Origin/Area: Huatusco, state of Veracruz, Mexco
Altitude: 1,250～1,400m
Variety: Catuai, Catura
Process: Fully washed
Grade: SHG
Screen: 15up
Roast: City
※ Rainforest alliance
【Impression】
First Cup: "What is this? So weak."
Hot water with light coffee taste with coffee aroma. Taste like so called American Coffee in Japan, not Americano, espresso with water.
Second Cup: "Very Sour, but different type of sourness from Moca."
Light body, Lime like sourness with clear aftertaste. Somewhat, Sourness remains as full-mouth aftertaste. Unlike tone of taste, light his cup certainly contains considarable amount of cafeine, because I have headache after drinking a grande size full of coffee. Light and delicate, which might be refered as "Noble" taste. Recommended as BLAK, morning coffee.
Sourness shows up once a cup gets cold.
Temperature of hot water seems to have strong impact over brewing this beans with "paper filter".
First cup: 85C, Second cup: N/A (Right after boiled)
Higher temperature water brings sourness?
