Beans: Doka Estate
Roaster: Doi Coffee
Roasting degree: Full city
Area: Alajuela, Costa Rica
Altitude: 1,340 - 1,420m
Varieties: Caturra, Catuai
Processing: Wet
Screen: 17up
Grade: N/A
【Flavor scale】
Aroma: 4
Richness: 1
Sourness: 5
Bitterness: 3
Sweetness: 4
※Scale 1 to 5
【Impression】
Medium, soothing, nutty, mellow, sweet orange, well matured apricots, clean fruity&juicy, nutty sweetness of almonds, cashews and macadamia, citric impression a tip of bitterness bottoms flavor, juicy sweetness as a long lasting aftertaste.
Unlike Flavor scale, sourness is not detected as sourness. Flavor impression may changes by the brewing methods.
【Note】
Doka Estate is one of the oldest coffee estate in Costa Rica which produces the highest quality coffee beans. The estate is located on the slopes of Volcán Poás, blessed with the rich volcanic soil, ideal altitude, and climate such as dry and cold night. The environments is maintained by Eco-friendly way of farming such as shade grown and organic, to conserve the soil and nature resource.
Beans: Kangocho Kenya
Roaster: Intelligentsia Coffee
Roasting degree: Medium
Area: Karatina, Nyeri District, Kenya
Altitude: 1,600 - 1,900m
Varieties: SL28, SL34
Processing: Traditional, Wet
Screen: 17 - 18
Grade: N/A
【Impression】
Light to Medium, nutty note, spicy, black currants and cherry, sweet&spicy, high tone of citric mouth-feel, lemon & white grapefruits, followed by strong body of cacao, tint of fresh apricot, decadent body, fresh & clear, syrupy sweetness as a long lasting aftertaste.
【Note】
Kangocho Factory is one of the oldest prize-winning mill in Kenya, which managed to reserve Kenyan traditional processing methods. Kenyan wet methods increase clarity and sweetness of beans, but it became less popular when productivity was emphasized in retail markets. Kangocho Factory is the one focused on this traditional methods to increase the value of their products rather than competing with others over productivity matters, which results in the global recognition toward the factory.
Roy Street coffee & tea in Seattle, the second line coffee house presented by Starbucks.
Roy Street Coffee & Tea shows Starbucks experiment to create a new "CAFE" with their name hidden. The new line, called "inspired", creates "neighborhood" type atmosphere, even though whole image of store suggests similarities to the original. Food and drink menu allows more choices including hot volumie sandwich like foods.
Talking about hot drinks, Cafe latte looks much much better than a cup in Starbucks: creamy and formy. It is surprising to find a latte art on top!!
Roasting facility might be different, but all green beans are same as Starbucks. It might be difficult to expect "specialty flavor" at Roy Street but good enough to enjoy a feeling of taking a step away from nationalized coffee chain store. Price of merchandise seems almost same, so no worries.
Beans: La Molienda
Roaster: Verve Coffee roasters
Roasting degree: Medium
Area: San Luis Planes, Santa Barbara
Altitude: 1450 masl
Varieties: Pacas
Processing: Fully washed and sun dried
Screen: N/A
Grade: N/A
【impression】
Medium, soothing aroma, lemony, lime citric, nutty, roasted Spanish peanuts, roasted cacao, light body, airy flavor, mellow, tint of citric acidity, juicy fresh apricots and green grapes, ruby oranges, sheer bitterness as cocoa, clear maple like sweetness, juicy fresh sweetness as a long lasting aftertaste.
【Note】
Past 8 yrs, the coffee world has been changing rapidly and so has Honduran coffee. La Molienda estate is blessed to harvest high quality beans and this catura is the COE quality.
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.
Beans: Finca Siberia
Raoster: Akai-mi Coffee
Roasting Degree: Medium
Area: Chalchuapa, Santa Ana Department, El Salvador
Altitude: 1,450m
Varieties: Burbon
Processing: Fully Washed
Screen: 16 up
Grade: SHG､EP
【Impression】
Clean, medium, flavorful nutty & apricot aroma, fruity, well-balanced bitterness, sweetness, bottomed with a tip of rich sourness, impressive chocolaty flavor, rich, clear but aromatic flavor as a long lasting aftertaste.
Due to roasting, sweetness is enhanced by bitterness and apricots sourness clearly merged into chocolaty flavor.
Beans: Honduras Ocotepeque la España
Roaster: Four Barrel Coffee
Origin: Ocotepeque, Honduras
Roasting degree: Medium
【Impression】
Medium body, citrus sweet aroma, oranges, Mandarine oranges, tangors, lemon zest, fruity, soothing, aromaful, light texture, smooth and mild, well harmonized aroma, well-balanced, cooling acidity, light and soft tone, citric, white grapefruits, orange candy, juicy sweetness as white grapes, maple butter, cocoa, white chocolate, orange candy, thin layer of bitterness, solid, juicy comforting sweetness as a long lasting aftertaste.
Suitable for non coffee lover. Both dark and weak will make well established flavor.
【Note】
This beans were on "Cupping California" at SFMoMA, Aug. 2012. This bag was brought in Nov. 2012 with a note, "limited" and forgotten to be posted since then. Is this available in Four Barrel now? Well, there are always some Honduran beans, I am sure, but it is difficult to guarantee.
This specific Honduran beans gives astonishing flavor. Hope this will be on the regular menu list.
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