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.
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.
Beans: Costa Rica Jaguar ～Honey processed
Roaster: Namamame Hompo
Roasting Degree: High
Origin/Area: Tarrazu, Tres Ríos Region, Costa Rica
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,400 - 1,700m
Variety: unknown
Process: Honey, sun-dried
※2015 Competition lot
【Impression】
Medium, clover honey, maple syrup, roasted oats, sweet aroma, freshly baked oatmeal cookies, caramel, nougat, milk chocolate, a touch of orange zest, medium body, light, fruity, clean, soothing, well balanced sweetness, bitterness and acidity, tropical fruits sweetness, papaya, mango, star apple, slight lemon acidity, dark chocolate acidity, cacao nib, bright acidity grows, pomelo, tangerine, white grapefruits, lime, yuko, high tone citric acidity as brief, round and juicy sweetness as a long lasting aftertaste.
Beans: Costa Rica Jaguar ～Honey processed
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Tarrazu, Tres Ríos Region, Costa Rica
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,400 - 1,700m
Variety: unknown
Process: Honey, sun-dried
※2015 Competition lot
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Medium high, mellow, prune, lightly citric, orange peel,freshly squeezed yuzu, coconut sugar, dark cacao beans, dates sugar, sheer smokiness, hickory, red wine as a top note, medium body, well balanced sweetness and shallow bitterness, creamy, rich sweetness of honey, linden, clover, chestnuts, lightly fruity on top, blood orange, a touch of grapefruits, roasted walnuts, pecans, oak barrel, a touch of tobacco, Russian kale, horse-chestnuts, cacao nib, dark chocolate like gravity, morasses, layers of woody and nutty sweetness as a long lasting aftertaste.
【Note】
The name "Jaguar" is given to the top grading beans of three, categorized and graded beans from over 100 small farmers. The beans are dried for 6 to 8 hrs, parched at 55% moisture level, and sun-dried for 3 to 4 days. Flavor of the beans greatly varies by the depth of roasting: medium adds highly citric flavor, high mix of citrus and honey, city fruity honey, and full-city dark chocolaty and Colombian bitterness.
Beans: Finca El Vosque
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: San Fernando,
Departamento de Nueva Segovia, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,500m
Variety: Catuai
Process: Fully washed and dried on patio
※Rain Forest alliance certified, Micro-lot
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 4
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Medium aroma, weak but aromatic, bourbon vanilla, milk cream, condense milk, caramel, sheer orange zest and black berries, juicy, medium light body, smooth texture, juicy, clear, vaguely tobacco, maple syrup, sugar cane, freshly squeezed cane juice but no greenness, ripe Turkish strawberries, citric acidity, Valencia and Belladonna oranges, cherries, touch of bitterness, cacao nib, chestnuts inner skin, tea leaf, round pearly sweetness with light tangy as a long lasting aftertaste.
【Note】
Winner of 2007 COE Nicaraguan program. The farm located mountain area between Dipilto and Jalapa, where Nicaraguan top quality coffee are grown. This lot is cultivated the highest altitude of Finca El Vosuque and delivered with a reefer container.
Beans: Finca Villa Maria
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Samaniego, Nariño, Colombia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 2,069m
Variety: Columbia, Castillo, Caturra
Process: Washed
※2014 CEO winner of Colombia South program
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 4
Richness: 4
※Grade 1 to 5
【Impression】
Medium dark to dark, fruity, dark chocolate, Vin d'Alsace, a touch of cardamon, taffy, roasted almonds, Jasmine, medium body, well balanced, matured sweetness, sharp and clear bitterness, mellow, sophisticated, Framboise, cacao nib, Raspberry, lychee, milky sweetness of cashews, layers of elegant sweetness and bitterness followed by bright acidity of lime juice, clean fruity acidity as a long lasting aftertaste.
Beans: YANDARO Washing Station
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Kabarole, ntara ya Kayanza, Burundi
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,800m
Variety: Burbon
Process: Fully Washed, Hand picked
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium high, aromaful, soothing dark chocolate aroma, apricots, apricot kernel, cardamon, green raisins, pears, clear, medium body but light flavor, clean, juicy, fruity, mellow, apple like high tone acidity as top note, lemonade, tropical fruits, mild sweetness, soft, linden honey, papaya, soft bitterness, clean bitterness and fruity acidity as a long lasting aftertaste.
【Note】
Burundi COE is the second COE program held in African continent, following Rwanda and Yandaro Washing Station was selected in 2012, the very first program. Please view ACE website for the detail of the station and COE if you are interested in Brundi and Rwanda COE. Although those regions often refer as "on the way", their cultivation somewhat amaze us with their high potential in terms of hidden and wild flavor. Since three new countries, China, Korea and Taiwan, start joining the specialty coffee market, potential buyers may be positive stimulation to COE and COE attendants. All we hope is everyone has the decency.
Beans: Tarime Natural
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Tarime, Tanzania
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,250～1,800m
Variety: N39 (Bourbon)
Process: natural
【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 2
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium, smoky, papaya, cherimola, lime in bottom, stable, mellow aroma, medium body, mild, Mocha character shared, lightly citric, caramel cream, a tip of milk sweetness, dark cacao, slightly tangy with acidity but clean in aftertaste, Wasanbon sugar, fruity and mellow sweetness as a long lasting aftertaste.
【Note】
Impressive. Clean, well sorted, bright flavor beans.
Beans: Yemen - Ismaili
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Ismaili, Yemen
Grade: N/A
Screen: 90%～ 14up
Defect: 3% Max in SCAA standard
Altitude: 2,500m
Variety: Yemen Native varietal
Process: Natural
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 3
Richness: 3 ※Grade 1 to 5
【Impression】
Medium, sweet aroma, vanilla, almond essence, matured prune, Le Lectier, mellow, juicy texture, medium light darkness, clean, creamy sweetness, roasted almond, a touch of cocoa, cashew, cinnamon, a touch of maple syrup, light soothing acidity with sheer bitterness, mellow juicy sweetness as a long lasting aftertaste.
【Note】
Selected from high-altitude Mokha Mattari The beans grown on one of highest altitude. Yemen consumes about 75% of coffee in domestic, so does Ethiopia. This beans are grown at the highest region, average estates location is between 1,000 to 1,700 in altitude, which gives us more spicy and stronger Mokha Mattari flavor.
Beans: Kinden Estate
Roaster: Namamame Hompo
Roasting Degree: Full City
Origin/Area: Wahgi Valley, Western Highlands Province, Papua New Guinea
Grade: AA
Screen: SC18
Defect: ～10
Altitude: 1,550m～
Variety: Typica, Under 10% Catimor
Process: Washed, Sun-dried
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Dark, mellow cacao aroma, Criollo varietal, orange, satsuma mandarin, a touch of caramel, clear, juicy, light texture, high tone acidity, fruity, lemony, citric, apple vinegar, coconuts sugar, american cherry, peach, plum, a touch of nutty sweetness, almonds, sheer tangy bitterness, fruity soothing-ness as a long lasting aftertaste.
【Note】
Established in 1965, Kinden Estate produce 1,000t per year in maximum. Well known New Guinean coffee, such as Arona or Sigri, has moderate acidity and rich flavor, which distinguishes it from Indonesian. Much of Papua New Guinean coffee is grown in the mountain highlands and on small plantations, but Kinden is one of exception in size. Regarding processing, Kinden is well equipped and managed to produce more consistent/clean coffee.
Beans: Guji Quality One
Roaster: Namamame Hompo
Roasting Degree: Full City
Origin/Area: Guji, Cidamo Province, Ethiopia
Grade: G-1
Screen: 14up, More than 80%
Defect: ～3
Altitude: 1,900 ～ 2,100m
Variety: Ethiopia native
Process: Fully Washed
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 4
Bitterness: 4
Richness: 4 ※Grade 1 to 5
【Impression】
Medium, creamy and mellow aroma, cocoa, lightly citric, milk chocolate, orange peel, medium body, soothing, refreshing, well balanced high tone acidity and clean bitterness, white grape fruit, lemon peel, Meyer lemon, light touch of acerola, dark chocolaty bitterness, roasted peanuts, rustic natural sweetness, un-refined cane sugar, coconut sugar, soothing Valencia Orange like acidity as long lasting aftertaste.
【Note】
Located on southeast of Yirgachefe, Guji also produces high quality coffee beans. Guji has wider range of flavor from citric to Mocha sweetness. This Guji-G1 will soon be making the Yirgachefe look to their laurels.
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.
Beans: Finca Leoncia ～ Herbazu Washing Station
Roaster: Nama-mame Hompo
Roasting Degree: Full city
Origin/Area: Lourdes, Valle Occidental,
Western Valley Region, Costa Rica
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,650m
Variety: Catuai
Process: Black Honey
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Medium dark to dark, lightly citric, lime, high-tone yuzu citrus peel, slightly burbon vanilla hidden, smokey, hickory, star anise, mellow, hazel nuts cream, milk chocolate, round and pearly mouth feel, juicy, well balanced sweetness and bitterness, fresh prune, pear, apricot, white sesame butter, beets sugar, maple butter, a touch of cardamon, golden brown toast like crispy feeling hidden, brisk but light acidity, green apple, juicy clean sweetness a long lasting after taste.
【Note】
Herbazu washing station is a pioneer and the very first drip to create a ripple in, so called, "Micro Mill movements". Established in 2001, Herbazu washing station, a wet process micro-mill, has been the independent/family own and pioneer coffee mills since. The Barrantes families, the owner of Herbazu Micro Mill, is more than 50yrs of coffee farmers, who also owns 13 micro farms around the station grow Caturra, Catuai and Villa Sarchi. Herubazu micro mill won rank 9 in Costa Rican COE 2012 with Villa Sarchi from Leoncio, Finca Leoncia, managed/owned by Manuel Barrantes, who is third generation of the family. They follow traditional methods including sun-dry on patio and African beds, as well as produce variety of honey coffees.
【What is Black honey?】
Black honey is characterized extremely sweet and full bodied with fruitiness. It is said that “black honey is unique process to create the sweetest beans.” Whether it is true or not, there are several mills trying to produce “black honey” lately even there are no corroborative scientific analysis. In black honey process, zero percentage of mucilage is removed and dried with cover and quick fermentation periods, which gives unique flavor. Honey process has several types, but “black honey” process is only one honey process dried with cover.
Beans: Finca La Joya
Roaster: Nama-mame Hompo
Roasting Degree: City
Origin/Area: San Jerónimo, Comayagua, Honduras
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,600m
Variety: Catuai
Process: Fully-washed
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 2
Richness: 2 ※Grade 1 to 5
【Impression】
Medium, soothing, smokey, mellow aroma, apple woods, lemon, almonds, roasted chestnuts, licorice, hickory like top note, thick layer of sweetness, orange, slightly tangy, light acidity, white grapefruits, smokey mouth feel as a long lasting aftertaste.
【Note】
To be honest, this beans was the one impossible to trace both the importer and the estate/grower, "Javier". Since there are no access to the record of Honduran National competition winners, the information below is hearsay without confirmation. Please let me know if you have any information about "Finca La Joya" in Honduras, not in Guatemala.
"The owner of Finca La Joya, Javier, started his own coffee farm 22-years-ago with 0.7ha. Now, the estate is expanded to 10ha and grow two varietal, Catuai and Pacas. He devotes his passion to improve quality, which celebrates him with two National winner awards."
Beans: Santos Nibra
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Sur de Minas, Cerrado,
Estado de Minas GeraisBrazil
Grade: Type2
Screen: SC18
Defect: ～11
Altitude: 1,100 ～ 1,300m
Variety: Burbon, Catuai
Process: Natural
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 4
Richness: 4
※Grade 1 to 5
【Impression】
Light to Medium, chiffon, transparent, mellow, sweet aroma, roasted hazelnuts, Chinese star anise and juniper berry as a top note, full bodied, clear, soothing, juicy, well-balanced sweetness and acidity, anis, Murcott tangor, king mandarin, chestnuts, cashews, harmonized, a shady but sharp lemony acidity, maple syrup like natural sweetness as a long lasting aftertaste.
【Note】
NCC is proud to introduce Nibra as THE BRAZIL coffee. Santos Nibra is imported by NCC, Nippon Coffee Trading Co., LTD, and grown with the full-contract. According to NCC, "Santos Nibra provides the highest quality and flavor coffee in Brazil, which has rich flavor and well balanced bitterness, sweetness and acidity as if they were blended."
Cerrado means "Closed" in Portuguese, which is the tropical savanna eco-region covers 24% of Brazil and has the biologically richest savanna in the world with high levels of endemism. Cerrado often called "Campo Cerrado", which means "Thick field" or "blind field" as I was taught. Brazilian government has encouraged pioneers to "cultivate" this area to grow soy beans, sugar cane, coffee and so on since 1970's. The farmers develop new land Agriculture in Cerrado aims to export. With this reality, Cerrado coffee leaves cynical and bitter feeling.
Beans: Kivu K3
Roaster: Nama-mame Hompo
Roasting Degree: City
Origin/Area: Nord-Kivu, Rutshuru Region, Congo
Grade: K3
Screen: SC17 up 54%, SC16 up 20%
Defect: N/A
Altitude: over 1,500 ～ 2,000m
Variety: Unknown
Process: fully washed and sundried
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 2
Richness: 3
※Grade 1 to 5
【Impression】
Medium, medium dark, aromaful, fruity, cacao, passion fruits, roasted chestnuts, apricot flower, smooth texture, mellow, thick creamy sweetness, non sugar condensed milk, tangy bitterness, citric acidity and sweetness, blood orange, satsuma, fresh pear, tangy acidity as young banana, high tone lemony feeling, earthy spiciness, clove, allspice, nutmeg, lime like acidity with caramel like sweetness as a long lasting aftertaste.
【Note】
Kivu covers a very wide geographical area along the border of Uganda, Rwanda, Burundi, divided into three Providences Nord-Kivu, Sud-Kivu, and Maniema. Regarding coffee, it is said that Kivu has the high potential to produce higher quality coffee.
Congo is actually now the second biggest coffee cultivator in Africa and shifts their focus on Arabica varietal to grow high value coffee to meet the specialty market.
Beans: Finca EL Palacio
Roaster: Nama-mame Hompo
Roasting Degree: City
Origin/Area:
Departamento de Jinotega,
Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: over 1,250m
Variety: Catimor
Process: Wahsed
Crop: 2013
Nicaraguan COE National Winner
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 3 ※Grade 1 to 5
【Impression】
Medium dark to dark, flowery and fruity, jasmine, almond flower, matured papaya, peach, roasted almond, pistachio, cashews, smooth, silky mouth feel, mellow sweetness, toasted oats, sesame butter, dried pear, Meyer lemon, dates, maple syrup, soothing bitterness, orange like acidity, clean and clear sweetness as a long lasting aftertaste.
【Note】
Finca EL Palacio is family own coffee firm descended for four generation and celebrates 120th anniversaly in Oct. 2014. Begin with two coffee farms, the family spent their effort generation by generation to cultivate higher quality coffee cherries and expand the farms gradually. In 1990's, the farm was formed as a Corporation, managed by the descendant. Finca EL Palacio has entered COE Nicaragua program and nominated as National winner. Although their coffee had one more step for the finals, this NW lot has the flavor to show their ability and capability.
Name: Kagumo-ini
Roaster: Namamame Hompo
Roasting degree: Full City
Area: Mathira, Nyeri, Kenya
Variety: SL28, SL34 and others mixed
Grade: AB
Screen: 15～17
Altitude: 1,600m
Defect: N/A
Processing Method: Fully washed,
African bed dried
【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 4
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium dark to dark, sweet mellow aroma, dark chocolate, raw cocoa, coconut sugar, Cardamom, touch of Juniper berry, grapefruits and Meyer lemon as top note, silky texture, bitterness with creamy sweetness, earthy, cinnamon like spice, high tone citric acidity, candied orange peel, cacao nib, fruity sweetness, blood orange, satsuma mandarin, clean, tangy bitterness as a long lasting aftertaste.
【Note】
Kagumo-ini is a coffee mill that is part of the Mugaga Farmer’s Cooperative Society, near Karatina town in Mathira, produces higher quality coffee season after season. Majority of Kenyan coffee mills produces high quality beans by following “traditional” Kenyan methods: hand-picking, hand-screening, water pulping, fermentation, soaking, washing, sun-drying on African-bed, and 30 to 40 days maturing in a wooden silo before refined. At Kagumo-ini, These SL28 & SL34 cherries were hand-picked by the small farmers and processed with Kenyan method, processed with two fermentations and dried on raised beds.
Beans: Doi chaang Usami Estate
Roaster: Nama-mame Hompo
Roasting Degree: City
Origin/Area: Doi chaang, Chiang Mai District,
Thailand
Grade: AA
Screen: SC14/15
Defect: less than 7%
Altitude: over 1,200 ～ 1,600m
Variety: Catimor
Process: Wahsed
Crop: 2013
【Flavor scale】
Aroma: 3
Sweetness: 4
Acidity: 3
Bitterness: 4
Richness: 5
※Grade 1 to 5
【Impression】
Medium, mellow sweet aroma, Amaretto, GODIVA's milk truffle like, almond cream, star anise, Madagascar vanilla, juicy, lightly bitter, mild sweetness, raw cacao nib, well layered complex sweetness, caramel, matured star apple, lightly fruity, dried pear, dried nectarine, coconuts sugar, well balanced mellow creamy sweetness and bitterness, a tip of Dutch cocoa acidity to enhance sweetness, juicy sweetness as a long lasting aftertaste.
Beans: COE Gishambusha WS
Roaster: Nama-mame Hompo
Roasting Degree: City
Origin/Area: Gashoho, Muyinga, Burundi
Grade: N/A COE lot
Screen: N/A
Defect: N/A
Altitude: over 1,620m
Variety: Burbon
Process: Free Wahsed
Crop: 2013
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Medium dark, green, fresh aroma, Tahitian vanilla on bottom note, dried fig, fresh peach, raw cocoa, juicy texture, clear, fresh, well balanced bitterness and sweetness, fresh fruits like sweetness, crisp apple, blood orange, buttery Bartlett pear, Forelle pear, Comice pear, a touch of maple sugar on the bottom, mellow, soothing acidity of lime, honey like mat sweetness as a long lasting after taste.
【Note】
Gishambusha WS wons 12th place in 2013 Burundi COE. Burundi holds Cup of Excellence since 2012, and this lot comes from the competition held for the second time. Unlike other COE, entries are made by washing stations in Burundi, not by estates. Built in 1992, Gishambusha WS has been working closely ehough with coffee farmers to produce high quality coffee, specialty coffee since. It is said that over fifty percent of Burundi’s Population is involved in coffee production and this WS, Burundi government own, motivates the farmers to receive "premiums" by growing high quality coffee.
