Peralta Family Coffee ~ Honey Process

Beans: Peralta Family Coffee ~ Honey Process
Roaster: Home roasting 
Roasting Degree: City
Origin/Area: Dipilto-Jalapa, 
            Departamento de Nueva Segovia, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,100-1,600m
Variety: Unknown
Process: Honey

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

【Impression】
High in aroma, soothing, clean and high tone, fruity, mellow, lightly smokey, cherry woods, oak, Bosc pear, slightly fresh plum, dark cherries, medium body, light citrus, lemon, pink grapefruits, brown sugar, blood orange, clean mouth-feel, a little tangy feeling, walnuts skin, lemon zest, slightly herb, apple mint, roselle, honey, lemonade, a cool citric soothing-ness as a long lasting aftertaste.

【Note】
Peralta family is the regular in Nicaraguan COE, once 9 out 24 COE nominee farms were own by the family.  Besides the blessed environments and ideal locations, their farm excels at not only  management skills but also processing techniques.  Although This lot was 2 yrs old, cultivated 2013/14, freshness and flavor stays as fresh as new crop and flavor has full spec responding well from high to full city with highly balanced flavor performance.

Finca El Bosque Micro Lot

Beans: Finca El Bosque Caturra
Roaster: Home roasitng 
Roasting Degree: Full City
Origin/Area:San Fernando, Nueva Segovia
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,500m
Variety: Caturra
Process: Honey
※Rain forest alliance 

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

【Impression】
High aroma, bold, vanilla, fruity, complex, sweet, mellow, fine pastry shop like, lightly soothing, raw sugar, cane, milky, caramel, round, dark, full body, well hold, complex texture, very fruity, juice of ripe blue berry, strawberries, floral notes, tartly sweetness cacao nib, licorice, dark chocolate, fresh lightly crisp like green apple, creamy and mellow sweetness, hazelnuts cream, cooked spelt berries, milk, gush of orange skin, well balanced sweetness and bitterness, sheer acidity on top, lemon juice, caramel like sweetness and sheer tarty feeling as a long lasting aftertaste.

【Note】
2007 COE nominee. Finca El Bosque is developed by the Peralta family, long manages coffee farms between Dipilto and Jalapa where produce the highest quality coffee in Nicaragua.  This micro lot comes small area of the highest altitude of the farm and transported with Reefer Container to preserve quality. 

Finca El Injerto ~ Natural

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.

Finca El Vosque ～ Micro-lot

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.

Finca De Limon

Beans: Finca De Limon
Roaster: Home roast
Roasting Degree: High
Origin/Area: Matagalpa, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,250m
Variety: Caturra
Process: Washed
※National Winner in Nicaraguan program 2014

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

【Impression】
Medium to Medium dark, spicy, lightly floral, Kaffir lime leaf, lemongrass, cacao nib, a touch of tobacco, cocoa, roasted ray bran, graham cracker, smooth, juicy, light texture, mellow, sweet, soft, mild, matured fresh prune, syrupy, honey, dark maple syrup, caramel, dates syrup, almond taffy, creamy, butter, heavy cream, orange peel, light acidity, a touch of key lime juice, pineapple, well balanced, layers of sweetness, light but mellow sweetness as a long lasting aftertaste.

【Note】
Extremely sweet, well balanced and buttery flavor coffee.

INA Occidental

Beans: INA Occidental
Roaster: Home roasting
Roasting Degree: Medium
Origin/Area: Departamento de Jinotega, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,250 ～ 1,550m
Variety: Java Nica
Process: Washed

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

【Impression】
Light, aromaful, floral, orange, apple vinegar, a touch of star anise, limoncello, matured pineapple, elegant, medium body, fruity, fully matured tangerine, apple mango, infused with acai, clean, clear flavor, well balanced sweetness, acidity, and bitterness, fresh cacao, oak, mellow sweetness, barley malt, clear freshness as a brief aftertaste.

【Note】
Nicaraguan unique, rare variety: Java Nica.  Their unique sweet fruity aroma, Bergamot orange or Madeline, add fruitiness in its flavor as well as aroma.  Due to this citric feeling may add impression of high acidity, but sweetness and bitterness has blended in well and makes gorgeous flavor.  

Can we see pointed heads of beans in the picture?  Its one of characteristic feature of Java Nica, even non professional can tell. 

100% Burbon Natural ~ Nicaragua

Beans: 100% Burbon Natural 
Roaster: Home roasting
Roasting Degree: City
Origin/Area: Las segovia, Nueva segovia, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,300～1,400m
Variety: Burbon
Process: Natural

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

【Impression】
Medium dark to dark, rich, aromaful, very unique, deep sweet aroma, baked chocolate, white touch of honey, hot milk, sheer orange, waffle, cookie, dark sugar, a touch of redo wine, oak, medium, mellow, juicy, sweet, balanced acidity and bitterness, fruity, citrus, orange, satsuma, a touch of lime, lemon juice, high tone, refreshing acidity, Philippine banana, mild sweetness, fresh sugar cane juice, light maple syrup, fruity sweetness and acidity as a long lasting aftertaste.    

【Note】
In highland along Honduran border, called Las Segovia, many COE honored coffee beans are grown. The farmers here plant selected varietals to grow higher quality cherries with high aroma and accomplished flavor.  
This 100% burbon is cupped only micro farmers cultivation in Las Segovia area, selected high quality beans, and processed with Natural method.  

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.  

Finca EL Palacio ~ National winner

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.  

Finca Las Golondrinas

Name:　Finca Las Golondrinas
Roaster: Home roast
Roasting degree: City
Area: Mosonte, Nueva Segovia, Nicaragua
Variety:  Villa Sarchi, Catura
Grade: SGH
Screen: N/A
Altitude: 1,400 - 1,700m
Defect: N/A
Processing Method: Fully washed

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

【Impression】
Medium dark, mellow, highly aromatic, cacao, coconut sugar, roasted pecan, rolled oats, Hazel nuts, silky, well-balanced sweetness and bitterness, coconuts sugar, molasses, unrefined cane sugar, vanilla, cacao nib, roasted almond, light touch of acidity, lime, blood orange, black berry, dark chocolate like bitterness with almond essence sweetness as a long lasting aftertaste. 



【Note】
Since 1974, this coffee farm has carried the dream of Peralta Family.  Finca Las Golondrinas won the first place in Nicaraguan SOE in 2007 and bit on the highest price, 47.06 at that time.  They grow very rare variety: Villa Sarchi.  Rarely grown in Nicaragua, Villa Sarchi is a natural hybrid of Burbon variety, which has low level of disease resistance but high yieldability.  This Burbon hybrid often explain as Orange, clean flavor, which strongly depends on and varies by the country/soil they are grown.    

Finca La Virgen ~ Honey

Name:　Finca La Virgen
Roaster: Home roast
Roasting degree: City
Area: Nueva Segovia, Nicaragua
Variety:  Catura, Burbon
Grade: SHG
Screen: N/A
Altitude: 1,250 - 1,300m
Defect: N/A
Processing Method: Honey

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

【Impression】
Light, soft citric, clean, lime, white grapefruit, chiffon like sheer chocolate aroma, date sugar, roasted chestnuts, mellow, light but rich, matured, well bodied, balanced sweetness and bitterness bottomed up with thin layer of acidity, mellow natural sweetness, milk chocolate, roasted pecans, cashews, raw pumpkin seeds, soft bitterness, grape seeds, red grape skin, sheer fruity sourness as lime, passion fruits, clear and fruity sourness with honey like sweetness as a long lasting after taste.

【Note】
Here is the Honey processed Finca La Virgen, Catura and Burbon, processing methods sampler.

  

Finca La Virgen ~ washed

Name:　Finca La Virgen
Roaster: Home roast
Roasting degree: City
Area: Nueva Segovia, Nicaragua
Variety:  Catura, Burbon
Grade: SHG
Screen: N/A
Altitude: 1,250 - 1,300m
Defect: N/A
Processing Method: Washed

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

【Impression】
Light to Medium Light, clean, milk chocolate, coconuts sugar, lightly citric, lemon, pear, green apple, smooth, juicy, lemon, lime, blood orange, highly citric, a touch of citrus acidity as top, mellow sweetness, matured date, green grape, lightly nutty, roasted almond, clear sweetness as a long lasting aftertaste.
Sweetness stands once a cup is chilled.
   
【Note】
Years back, Manamame hompo introduced both La Virgen's honey process and Washed, which were Finca La Virgen Experiment on processing.  It was hard to tell the deference between at that moment with roasted beans, so this is second challenge to taste and to identify how processing method influence on a cup flavor.        

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 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.

Finca La Virgen ～ Udo's Micro lot

Beans: Udo's Micro lot
Roaster: Akai-mi coffee
Roasting Degree: Medium
Area:  Nueva Segovia, Nicaragua 
          Finca La Virgen   
Altitude: 1,250～1,300m
Varieties: Catura, Burbon
Processing: Natural
Screen: N/A
Grade: N/A

【Impression】
Medium, fruity citric aroma, grapefruits and lime, cacao, lightly jasmine, bay leaf, mellow, clear but rich in flavor, juicy, well balanced sweetness and bitterness, sweetness as maple syrup, cane juice, plum, a touch of citric and cacao acidity, lime, lemon, fruity acidity of fresh green grape, raspberry, crispy bitterness, juicy sweetness as a long lasting aftertaste.

【Note】
Finca La Virgen August 2012 → 
La Virgen is often introduced in Akaimi Coffee, which one of the COE nominated estate in Nicaragua.       

Las Sabanas

Beans: Las Sabanas
Roaster: Akai-mi coffee
Roasting Degree: Medium
Area:  Las Sabanas , Nicaragua    
Altitude: 1,350～1,450m
Varieties: Typica
Processing: Washed/sun-dried
Screen: N/A
Grade: N/A

【Impression】
Medium, silky, highly citric, lemon, grapefruits, fresh lime, Kumquat, tangy, dark chocolate, cacao, orange candy, white grapes, soothing, refreshing high tone, touch of almond flower, high lemon tone as a long lasting after taste.

Finca La Virgen

Beans: Finca La Virgen
Roaster: Akai-mi Coffee
Roasting Degree: Medium
Region: La Laguna, Dipilto, Nueva Segovia
          Nicaragua
Varietal: Caturra
Grade: SHG
Altitude: 1,250～1,300m
Processing: Wet-Process 

【Impression】
Medium dark to dark body, aromatic, fully matured, dry fragrance with citrus, lemony aroma with a touch of floral sweetness, strong characteristics well balanced, high in dark chocolate acidity, rustic caramel and raw-maple sugar sweetness with roasted almonds w/o skin, cacao like bitterness, totally balanced flavor layered with acidity, sweetness and bitterness, lemony acidity followed by creamy sweetness as a long lasting aftertaste.  Despite high tone lemony acidity in top note, creamy and delicate sweetness leaves soft impression.
For the very first ship, taste w/o cream and sugar.  W/ a drop of high quality cream may reduce acidity and increase sweetness.

【Note】
Nueva Segovia is GOLD MINE for coffee lovers.  This area is practically new, but one of high-profile　growing region.  Due to high altitude and blessed environments, this area fascinates more growers with the highest motivation to grow the finest coffee beans.  There are many micro-lot farmers there presenting their coffee beans to COE and has received high evaluations.   
 

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.    

San Vicente Farm

Beans: Finca San Vicente (San Vicente Farm)

Roasting Level: city

Roaster: Cafe Hot (Coffee-ya Hot)

Area of Production: Huehuetenango, Guatemala

Grade: SHB

Altitude: 1,300m ～ 1600m

Processing: Fully-washed, 100% Sun-dry

Variety: Catuai, Caturra

Yr of cultivation: 2009

Flavor Balance: 

 RICHNESS:  4 

 ACIDITY: 3 (Medium)

 FLAVOR:  4

【Impression】
Smooth, siky texture.  Chiffon like thin, soft layer of bitterness and sweetness gradually wraps a tongue.  Creamy and mild, medium body, sweet flavor like roasted chestnuts, clear aftertaste with a tip of bitterness.  Prefer to blew with a paper fillter, slowly pour 85 celsius degrees water over medium ground beans.  Texture of coffee become more silky.

【Note】
San Vicente estate is located in the Cuchumatanes mountain range of Huehuetenango, located about 45KM North-East of matagalpa city.  This micro estate provides about 180t of shade-grown & handpicked beans annually, including 20t of organically grown although they are not yet certified.   This estate are blessed with some special climactic conditions with higher humidity, topographically rugged, very steep, has clay soils.

COE LOS JILGUEROS

Name: COE LOS JILGUEROS Estate

Roasting degree: City

Roaster: Okazaki, Hiromasa (Nama-mame hompo)

Area of production: Madriz Somoto, Nicaragua

Grade: N/A

Screen: No Screen, large size

Altitude: 1,350ｍ

Processing: Washed/Sun-dry

Variety : Catura??

Yr of cultivation: 2010

COE Winning Farm

【Comment From Web 】

For the first time in many years, this beans was quite surprising.  Opening the jute bag, there is Maragogipe, although the comment refers variety as  Catura.  This may arise from inadequate knowledge of varieties among farmers, but beans are excellent: Heavy sweetness and clear taste.  Aroma is too complicated to evaluate.  According to commentary, evaluators left various comments with aroma; berry like, such as strawberry and raspberry, chocolaty, vanilla, honey, etc...

【Impression】
Excellent!  No food pairing necessary, just enjoy a cup as black.
Complex aroma, layer of manuka honey, Madagascar vanilla-beans, and cacao beans...  
Extremely light body, too light to be mistaken by poor blewing technique with the first sip of this cup, and clear taste.  Naturally sweet, woody sweetness like Maple syrop, with a touch of star anise fragrance hidden, and sweet aftertaste.