Beans: Kenya Gachami
Roaster: Akai-mi coffee
Roasting degree: Medium dark
Area: Kirinyaga district, near Kianyaga, Central Kenya
Gachami coffee factory
Altitude: 1,600 ～ 2,000m
Varieties: SL28 and SL34
Grade: N/A
Processing: Traditional Kenyan methods
☆In Traditional Kenyan methods, the coffee cherry is milled by a four disc depulper, double fermented, washed, soaked and finally dried in two different stages. Each harvest day coffees are processed meticulously and kept separately since quality varies everyday.
【Impression】
Medium to dark, silky texture, high density, fruity citrus aroma as blood oranges mixed with light flowery sweet aroma of Daphne odora, Winter daphne, layers of cacao nibs like bitterness bottomed with tangy earthy acidity, gradually growing sweetness of vermouth cassis and dark berries with dark chocolate, dark bitterness as long lasting aftertaste. Good for afternoon coffee in hot summer, maybe for water dripped iced coffee.
【About Gachami】
Operated under cooperative system of the Baragwi Coffee Farmer's Society, the Gachami coffee factory presents high quality coffee beans to COE. Built in the early 1970's, members of Gachami are blessed with deep red volcanic loamy soils of Aberdare range and with sufficient water supply from Kaboyo River provides, and grow SL28 and SL34, varietal of Arabica commonly found in Kenya.
In this area, the average annual rainfall is between 1,100 ～ 1,200mm and the average temperature 19 ~ 20 Celsius degrees. It is said that over 1,000 active members belongs to this cooperative, who work within walking distance of the coffee mill. The cooperative provides educations to farmers together with supports for every aspects of coffee business, which has been expanding possibilities of this factory in the world markets.
Although exploring new roasters is entertaining and exciting, flitting from "flower" to "flower" enhance cravings for acquired taste and a familiar casual environments just like missing your hometown.
So, here is Akai-mi coffee again.
This roaster is the one keeps trust with coffee maniacs; wide range of coffee selections, concrete roasting techniques, relaxing environments. If there were coffee version of "le Guide Michelin", this would be the one to be nominated with five stars on top!
As usual, he carries Kenya and Panama. Finca La Berlina, Panama, is one of the regular nominee to The best of Panama run by SCAP, Sorry for "COE" winning lot lover, but the owner of the Akai-mi coffee has particular taste and his own philosophy to select beans rather than cheering COE winning lots. There is certainly the moderate level of respects to Specialty Coffee, so beans are selected from highly achieved farms and factory. Personally, SCAP competition accelerated, somewhat over estimated, after GEISYA has heated up Panama coffee. So, his stable attitude increase reliability in his beans selection for person like myself.
There was Kopakaki from Rwanda as well. This Rwandan coffee also impressive fruity flavor and aroma, which entertains and terms heats from hot summer. Also Guatemala and Mandheling were charming enough...
Unfortunately, Finca La Berlina was out.
So, there are the selection for the day in July:
Special Summer Blend 250g
Kenya Gachami 100g
Rwanda Kopakaki Dutegure 250g
Coffee always cools off summer heats, so these coffee may disappear soon enough to crave for another butch.
Name: Jamaican Blue Mountain PeaBerry
Roasting degree: City
Area: Catherine's Peak, Center of Blue Mountain, Jamaica
Clifton Mount Estate
Variety: Arabica
Grade: N/A
Screen: N/A
Altitude: 1300m～
Processing Method: Dry
RA certified
【Impression】
Medium body, silky texture, assertive, fruity citrus and fresh herbal aroma as lemon glass & mint with summer floral sweet aroma, well balanced gentle brightness, rich & deep syrupy sweetness, moderate bitterness, comfortable light acidity, harmonized mouthful rich flavor of sweet-bitterness with citrus, lemony & orangery with a tip of pink grapefruit, clear transparent aftertaste with sweetness lasting. As espresso, silky texture with brightness may harmonize well with milk. As hand blew, clear sun-shine soothing flavor, excellent to serve w/o milk and sugar.
【
Note】
Clifton Mount Estate is distinguished name in the Jamaican Coffee since mid 18C. Situated in St. Andrew on the Eastern slope of Catherines's Peak,in the Blue Mountains, the estate enjoys incredible views and well nourished soil. The estates possesses 72 hectares at 1300m above sea level, about 60% of their estate, which has promised higher quality in cultivation.
There is not too much to say about Jamaica Blue Mountain Coffee since this is too well known, but here are some notes. Jamaica Blue Mountain Coffee has been the highest valued coffee and strictly controlled/protected it certification globally. The finest beans are noted for its mild, well-balanced and clear flavor. Located between Kingston to the South and Port Antonio to north, the Blue Mountains are blessed with the rich soil, cool and misty climate, the best for coffee cultivation.
Classifications of Blue Mountain Label are sevirly regulated by The Coffee Industry Regulations Act, as follows: 1) Blue Mountain No. 1 (7/20 in screen size), 2) Blue Mountain No. 2(16/17 in screen size), 3) Blue Mountain No. 3(15/16 in screen size) and 4) Blue Mountain Peaberry. Each classification requires 96% of beans must be in size and no more than 2% have significant defects. In addition to classifications listed, there is the cross-classification which called Blue Mountain Triage contains all sizes with less than 4% defects.
Beans: Burundi
Roaster: Unir, Hisashi Yamamoto Coffee
Roasting degree: City
Area: Murago, ntara ya Ngozi, Burundi
Altitude: 1,700m
Varietal: Mibirizi, Jackson (Burbon)
Screen: 16up
Process method: Fully washed, 100% sun-dried
【Impression】
Medium, highly lemony and lime acidity in aroma with a touch of caramel sweetness and quantity, smooth body, clear and transparent, light texture, high citric acidity combined with mellow sweetness, a tint bitterness lightly touched, thin flavor layer, light sweetness as short-lasting aftertaste. Flavor of this coffee looses its harmony of unique flavor very quickly, so brew a cup by cup may allow you to enjoy a cup more.
This cup was offered as espresso at first: zesty, highly citric, concentrated lemon and lime juice, slightly detected caramel sweetness on the bottom mixed with tangy bitterness. At cafe, the owner insisted this goes good with espresso which I disagree. To enjoy full aspect/dimension of this coffee, hand brew is recommended by a small portion, such as espresso.
【Note】
Coffee was brought to Burundi by Belgium in 1933. Washed method was developed in Ngozi, located along Rwanda’s border in 1972. Now days, Burundi has 145 washing stations: 133 are owned by the coffee boards and 12 private corporations. Burundi has been learning from Rwandan successful examples in the world coffee markets and taking efforts in improving quality of their cultivation.
Burundi has many mountainous regions: the lowest elevation is 772m of Lake Tanganyika and the highest is 2760m. Geographically, this country is blessed to grow coffee beans. Burundi now produces fine quality coffee cultivated between 1250-2000m in elevation but has challenge in transportation to the nearest port located Dar es Salaam, Tanzania.
If you are familiar with Coffee world in Japan, especially Barista Championship and Specialty Coffee Association, the name "Unir" may ring the bell.
Located in Nagaoka-kyo, Unir has been a home for a number of both award-winning and nominated Barista in JBC, Japan Barista Championship, and JLAC, Japan Latte Art
Championship. Hisashi Yamamoto, the owner of Unir, opend this coffee roaster in June 2006, and has been working diligently and making contributions to expand/heighten recognition of, so called, "Specialty Coffee" as well as Barista culture in Japan.
As a roaster, Unir used to use Probat L5, well known roasting machine from Germany, but replaced it with Smart roaster Kestrel S35, often called "Next generation" machine from San Francisco, in winter of 2011. This was the sign. Now, UNIR seems to be on the move.
Opening new shop on Gogo-machi dori, mid town Kyoto, Unir seems to create a "Flag-ship" to focus on "high-end specialty beans" together with "Coffee school business". There was AWARD WINNING beans from COE, 1st place winning on El Salvador COE, sold, priced as nearly JPY2,000 per 100g, wow!
This new cafe is not spacious, but cozy. It's nice place to stop by to pick up a cup of high quality coffee..., maybe, take a break. Unfortunately, only 3 to 4 type of beans are carried here, so it is recommended to visit their original location if you are the coffee geek.
Name: La Provincia
Roaster: GREENS Coffee roaster
Roasting degree: Medium Dark
Area: Atitlán, Santiago, Guatemala
Variety: Caturra, Villa Sarchi
Grade: SHB
Screen: N/A
Altitude: 1550m
Processing Method: Wet-Process,Fully Washed, Sun-dried
【Impression】
Clear body with depth, cristal clear, well-balanced, fruity aroma as tangerine with a scent of vanilla, juicy as plum, well-ripe white grapes, mild as milk chocolate without sweetness, a tip of delicate bitterness wrapped with thick sweetness of CRIOLLO cacao beans, no identified acidity, delicate transparable clearn bitterness as shortlasting aftertaste with light touch of white-tea aroma.
The Guatemalan coffee. Typical Guatemalan flavor brushed up to the supreme point. "DO NOT ADD anything, just taste as black" type of coffee.Even non coffee lover may appreciate this harmonized flavor..
【Note】
Guatemala carries incredibly diverse and large coffee landscape within 109,000 square kilometer country. There are two mountain chains enter dividing this country dividing into three regions: the highlands, the Pacific coast, and the Petén region. The highlands enjoys wider range of suitable conditions for coffee cultivation, where grate many farms are given their uniqueness by various microclimates, altitudes, assorted cultivars and soil types. Considering number of farms lie there, it may seem difficult to meet "the one" since they have much in common. Many of them recognize similarity and strive themselves to acquire recognizable characteristics, such as quality, although Guatemalan coffee itself is already recognized as awesome growing country in their stability of quality and reliability in the highest quality.
Name: Tanzania Nitin Estate
Roaster: GREENS Coffee roaster
Roasting degree: Medium Dark
Area: Mt. Oldeani, Arusha (Near Ngorongoro Conservation Area)
Variety: Kent, SL27
Grade: N/A
Screen: N/A
Altitude: 1500～1700m
Processing Method: Wet-Process
Fully Washed, Sun-dried
【Impression】
Medium, Clear body, light smooth texture, purely transparent, fruity note such as fresh white strawberry with scent of guava, dark chocolate sweetness harmonized with dried fig and cranberry chip, subtle bitterness, light orange like citrus acidity caressing, earthy spice accent, juicy sweetness softly cored delicate bitterness as short lasting aftertaste. Clear juicy feeling stays when served as hot.
Earthy & moderate flavor may work wonderful in summer season as cold coffee.
【Note】
Arusha is one of the best coffee cultivated area in Tanzania. Especially in Ngorongoro Conservation Area, many wonderful micro farmers are located and growing specialty beans like COE winning lots. Nitin Estate is located on the slopes of the extinct volcano of Mount Oldeani in Northern Tanzania, near Ngorongoro Conservation Area. Blessed with volcanic soil and pure spring water, this estate uses natural spring water in processing. Only Fully matured beans are handpicked, examined before processing. The farm uses the shade of the Albizzia trees to protect it from the intense African sun. Elephants and buffalo from the nearby Ngorongoro Crater, Tanzania’s largest game preserve, are often seen wandering through the coffee fields.
