Nama-mame honpo part3

Coffee paradise!  Sometimes a long list of coffee beans moves my finger to pick freely along with my desire. 



Love is motivation. 

Love is motive to accelerate curiosity.

I am so enthusiastic and motivated to feel, to taste and to express the difference/uniqueness of each coffee. 

Anyway…here are several, yes several, different varieties and variations of coffee beans selected all over the world.

It’s still surprising to see how many countries involve in coffee business, knowing the countries located in “Coffee belt”.

Nicaragua, Guatemala Indonesia, Brazil, Columbia, Rwanda, Mexico, China, Papua New Guinea, Dominica, Kenya…

From popular South America to Asia,

                                                      then to Africa!!!

Traveling around the world and finding flavorful, wonderful coffees, we enjoy relaxing moments.

With deep appreciation to the farmers,
I reaffirm how lucky we are to sit at home and enjoy a wondeful coffee journey :)

 

Machazo

Beans: Machazo
Raoster: Namamame Hompo
Roasting Degree: Full City
Area:  Ngororero, Province de l'Ouest, Rwanda 
Altitude: 1,600～2,000m
Varieties: Burbon
Processing: Washedm
Screen: N/A
Grade: N/A
2010 COE Winning lot

【Impression】
Medium, aromatique, citric, lemon, orange, black berry, infused with nutmeg, cinnamon, concord grape, cherry.

【Note】
Rwanda is only one COE hosting country in  African continent and this belongs to the top 4% highly selected coffee beans.  Africa is the treasure land for coffee hunters where brings flowering number of hidden and forbidden varieties to the market.  This lot is certainly COE winning lot but not yet this is the top flavor of Rwandan coffee.

Mandheling Sirisi

Beans: Mandheling Sirisi

Roaster: Nama-mame hompo

Origin/Area: Lington area, Indonesia

Altitude: 1,650m

Variety: Tipica, Catimor, Bourbon

Process: Giling Basah, Sun-dry

Grade: SG

Screen: 16/17

Crop: 2009/2010

Roasting Grade: Full City

【Note】
Sirisi-Risi, Batak’s village, is located 5km east of Lington Nihuta, where produces the highest quality of Mandheling in Southern area of Lake Toba.  Located at 1650m in altitude, near-equatorial, whether is moderate and inhabitant are gentle as Shangri-la.  Pealed with a wooden pulper, parchments are fermented for 10 – 12 hrs and sun dried to 12% of moisture level.
Parchments are screened, processed and hand-picked by commercial manufacturers/traders, then shipped to the other countries.  Smooth, velvety and clear taste is valuable and very rarely achieved in recent years.

【Impressions】 

This Mandheling has changed image of "Mandheling" with taste I have never tasted.

Extremely clear and light body, fine texture.  "Is this really Mandheling?", questioned at first.  Unlike usual Mandheling, fruity aroma, Green apple and Nectarines mixed, well harmonized bitterness, acidity and sweetness but light flavor with clear aftertaste disappears in a moment.  Cooling and light flavor, uniquely given to this Mandheling.  This beans indirectly proves roasting grade is not only factor to settle darkness of coffee brewed.  

Narino El Tambo

Beans: Narino El Tambo
Roasting Level: city
Roaster: Nama-mame Hompo
Area of Production: El Tambo,  Nariño Department, Colombia.
Grade: Excels
Screen: 14～16
Altitude:1,500～1,950m
Defects: N/A
Processing: Fully-washed,
Variety: Caturra, Varieda
Yr of cultivation: 2010

【Roaster's notes】
In COE Columbia 2010, 17 out of 21awarded farms were from Nariño area.  Currentry, they are forcuses on Organic certification.

size variations & Pea Berries

【Impression】

Medium body, velours like texture.  Dried apricots flavor, with light acidity on base of dark, deep fruity sweetness.  Sweetness of fully-ripened apricots and figs, a touch of soothing bitterness and sourness, long lasting sweetness and bitterness as aftertaste.  A thick "sweetness" layer sandwiched between thin layers of sweetness and sourness, just like a "tram-stopper", to create well-balanced flavor.  

This cup may create wonderful nutty flavor with a little bit of cream.  Too rich for morning cup: Prefer to have this in a Fall afternoon with favorite books. 

    

Super Carosi

Beans: Super Carosi
Roaster: Nama-mame Hompo
Roasting Degree: Full City
Area/Region: Carosi, Southern Sulawesi, Indonesia
Grade: N/A
Screen: 18up
Variety: N/A
Processing: Sumatran method, 100% Sun-dried


【Impression】
Medium body, lemony dark aroma, high roasted cacao like flavor.  Unlike other Indonesian coffee, lighter in body and texture.  Blend of citrus acidity and moderate bitterness, which similar to high dark chocolate like sweetness of Criollo cacao beans.  Full-flavored strong impression of Chocolaty bitterness and sweetness with raspberry blended with clear short citrus aftertaste, neither bitterness nor acidity stays.

Good for afternoon to evening refreshment after a busy day.  Black is preferable, may good with a tip of sugar to weaken acidity impression but no milk/cream recommended.      
Food pairing  Something salty and light, Hum and lettuce, sandwich es with Bagel or French bread .

【Note】
Super Carosi is the name given to selected beans cultivated/processed in Carosi area.  Cherries are grown 1,800masl and hand-picked, processed in traditional method and sun-dried.  

Mandheling Sinar

Beans: Mandheling Sinar
Roaster: Nama-mame Hompo
Roasting Degree: Full City
Area/Region: Sumatra Lington- Nihuta, Indonesia
Grade: G-1
Screen: 17up
Variety: Arabica
Processing: Traditional Indonesian method, 100% Sun-dried

【Impression】
Balanced, citric acidity and sweetness, very clean, soothing, crisp acidity, green apple, plum, sweetness of dark chocolate, cocoa, tropical fruits, milky, well valanced.

【Roaster's Comments】
Mandehling Sinar is varietal natively grown since 19C and cultivated Lington- Nihuta area, South of Lake Toba.  “Sinar” means shining lights in Indonesian, named after the view of dreaming light reflections over the surface of Lake Toba.
Unlike ordinal Mandehling, this beans are shipped with parchments and shipped in mid-night to minimize deterioration.

Mibirizi

Beans: Mibirizi
Roaster: Nama-mane honpo
Roasting degree: City
Area/Origin: Nyakarenzo, Rusizi, Rwanda
Grade: A
Screen: 15up
Variety: Bourbon
Altitude: 1600 – 1800m
Processing: Fully washed, 100% sun-dried

【Impression】
Light smooth body, airy texture, clear flavor, nutty and chocolaty aroma.  Fruity acidity, clear bitterness, almonds like nutty sweetness.  Well harmonized soothing and refreshing flavor with sharp core body of dark sweetness and bitterness.  Good for afternoon coffee, fresh and clear flavor but not for Morning coffee type.