Beans: Seasonal Blend ～Fall 3013
Roaster: Akai-mi Coffee
Degree: N/A, After mix
【Impression】
Medium body, watery texture, spicy, nutmeg, cacao nib, a touch of satsuma citrus flower aroma, juicy, layer of sweetness followed by citric acidity bottomed with tangy bitterness, maple syrup, honey, demerara sugar, caramel, lime, bitterness as dark chocolate, tangy bitterness as a long lasting aftertaste.
【Note】
Compared with Fall 2012, fall 2013 is lighter in flavor and deeper in aroma, as well as less in mellow impression.
Here is the one of Americans coffee lovers favorite, Coava coffee Roasters in Portland.
Coava is already well-known as one of the leading coffee roasters in Portland. The shop shares space with Bamboo art craft studio, called Bamboo Revolution, in an industrial area in the Southeast neighborhood. The founder, Matt Higgins, graduated from Albina Press, the up-front coffee bar in Portland, and found Coava in 2009.
Coava's cozy and unique atmosphere seems to inspire many people. Although the location is a bit away from the city center, there were people walking in and in. Their line-ups are based on U.S. trendy, Specialty Coffee, and roasting degree seems lighter than so called Seattle roast, but not on the side of Scandinavian.
Coava developed their own unique Stainless Steel coffee filter, Coava Kone Pourover Filter, and this may be only one place you can have a cup with original Pourover flavor with their filter.
Coava is the one leading Portland coffee culture. Although it is difficult to measure their success objectively, besides financial aspect, it is not too much to say Coava has consolidated their reputation as Portland's best neighborhood coffee roaster.
Seattle used to be referred as "a coffee sanctuary", maybe is now. However, the actual third wave movement is supported by other locations, such as Portland and San Francisco, where have number of hidden neighborhood roasters with much higher potential. It is very fun to smelling around these town to look for something new.
Beans: Peru
Roaster: Anana Coffee
Roasting degree: Medium
【Impression】
Medium light, balmy, lightly nutty and roasted oatmeal, clean, soothing, very clear, well balanced sweetness and bitterness, lightly tangy at first, thick layer of creamy sweetness follows, roasted chestnuts, matured fresh black soy beans, steamed pumpkins, a tint of goat milk yogurt like sourness mixed with black currants, juicy sweetness as a long lasting aftertaste.
Chilled cup brings flowery aroma, highly citric impression on top note.
【Note】
Peru is often on "Today's special" at Anada coffee. Last Peru had organic certification but this one does not have any additional info. According Mr. Anada, the owner of this neighborhood cafe, said this comes from very small farmers' group hidden in the valley. It was good to meet Mr. Anada who talks about coffee endlessly.
Beans: Finca Las Rosas ～ El Lobre
Roaster: Greens Coffee Roaster
Roasting degree: Medium Dark
Area: San Pedro Necta, Huehuetenango, Guatemala
Altitude: 1,370〜1,680 m
Varieties: Typica, Bourbon
Grade: N/A
Processing: Washed
【Impression】
Medium dark to Dark, nutty as roasted cashews, rich sweet aroma with white tea, flowery accent with Satsuma citrus flower, citric aroma hidden, mellow, juicy, rich, well-balanced sweetness and bitterness, gentle touch of soft acidity like asian pears, creamy caramel, cacao beans with Mexican vanilla, Weiss dark chocolate, rich refreshing sweetness as a long lasting aftertaste.
【Note】
Finca Las Rosas is nested in the western slopes of Cuchumatanes mountains, San Pedro Necta region, near the Mexican border.
The estate has 6 areas, such as El Lobre and El Mangal. Each areas cultivation is managed separately, hulled/milled and stored as parchments.
The history of Finca Las Rosas is dated back to 1915, starting with Bourbon and Typica varieties.
Now, the estate is managed by the 4th generation and grows Caturra, Bourbon, Mundo novo, Catimor, Typica and Geisha. The biggest advantage of the estate is their altitude with microclimatic conditions which allows the traditional wet mill and sun-dry.
COE contestant.
Beans: Colombia
Roaster: Anada Coffee
Roasting degree: Medium
【Impression】
Medium light to Medium, nutty, well-balanced, light texture, sweet aroma, roasted azduki beans, almonds, cashews, mellow, juicy sweetness followed by a tint of bitterness, mouthful fruity sweetness, thin layer of fresh plum, peach, caramel, green grapes, soothing bitterness and brief citric acidity, lime, white grapefruit, refreshing, juiciness as a long lasting after taste.
A wonderful cup served w/o milk and sugar.
【Note】
Mr. Anada's recommendation at the time. This may be Andean Condor from Takengon Boyanaca. Unfortunately, there were no specific information available besides country origin. "Tampopo", the cafe managed by Mr. Anada, has been there for 39yrs as a nice neighbor food coffee shop, so it might be the reason there are no specific beans' information listed. However, Mr. Anada, the owner/master roaster, often travels to coffee estates around the world and pours cups with highly selected beans.
Beans: Fazenda Das Almas
Roaster: Greens Coffee Roaster
Roasting degree: Medium Dark
Area: Cabo Verde, Sul de Minas, Minas Gerais, Brazil
Altitude: 1,025m～
Varieties: Mundo Novo
Grade: N/A
Processing Methods: Pulped Natural
【Impression】
Light to Medium, gentle floral aroma, roasted almonds & peanuts, clean, juicy&fruity, gentle blend of sweetness & bitterness, no acidity, calming warm flavor, clear sweetness as white grapes, roasted cacao beans, dagoba's pure cocoa like, a touch of mild & light bitterness as refreshing flavor accent, juicy nutty sweetness as aftertaste.
Note
This rot is exclusively imported by Green's coffee roaster, according to the owner. Fazenda Das Almas, Das Almas Estate, has been growing coffee since 1942 and is now managed by the third generation of the family. "Almas" means "Soul". As the name shows, their coffee beans carries the soul of Muniz family.
Beans: Gajah Aceh Organic
Raoster: Stumptown Coffee roasters
Roasting Degree: Medium
Area: Gayo Lues, Aceh province, Indonesia
Altitude: 1,300 -1,600m
Varieties: Typica, S795, Bourbon, Catimor
Processing: Indonesian wet hulling, Semi-washed
Screen: N/A
Grade: N/A
【Impression】
Medium to medium dark, spicy sweet caramel, cinnamon sugar, deep rich but clear aroma, syrupy, apricot kernel, round mellow sour berry like acidity, high tone, moderately tangy, sourness of fresh-berry such as blackberry, black currant and mulberry, sweetness mixed, moderate chocolaty bitterness, earthy bottom, grounded, high tone fruity acidity and butter scotch as a long lasting aftertaste.
Copy from Stumptown Coffee card:
"Gajah Aceh is our first Direct trade venture into Indonesia. Our producer partners in Indonesia reside near Takegengon and Lake Tawar in the Ache Province of the Island of Sumatra."
