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.
Name: Kagumo-ini
Roaster: Namamame Hompo
Roasting degree: Full City
Area: Mathira, Nyeri, Kenya
Variety: SL28, SL34 and others mixed
Grade: AB
Screen: 15～17
Altitude: 1,600m
Defect: N/A
Processing Method: Fully washed,
African bed dried
【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 4
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium dark to dark, sweet mellow aroma, dark chocolate, raw cocoa, coconut sugar, Cardamom, touch of Juniper berry, grapefruits and Meyer lemon as top note, silky texture, bitterness with creamy sweetness, earthy, cinnamon like spice, high tone citric acidity, candied orange peel, cacao nib, fruity sweetness, blood orange, satsuma mandarin, clean, tangy bitterness as a long lasting aftertaste.
【Note】
Kagumo-ini is a coffee mill that is part of the Mugaga Farmer’s Cooperative Society, near Karatina town in Mathira, produces higher quality coffee season after season. Majority of Kenyan coffee mills produces high quality beans by following “traditional” Kenyan methods: hand-picking, hand-screening, water pulping, fermentation, soaking, washing, sun-drying on African-bed, and 30 to 40 days maturing in a wooden silo before refined. At Kagumo-ini, These SL28 & SL34 cherries were hand-picked by the small farmers and processed with Kenyan method, processed with two fermentations and dried on raised beds.
Name: Carmo de Minas I.P.
Roaster: Home roast
Roasting degree: Full City
Area: Estado de Minas Gerais, Brazil
Variety: Bourbon Amarelo (Yellow Bourbon)
Grade: N/A
Screen: 16up
Altitude: 1,100m
Defect: N/A
Processing Method: Pulped Natural
【Impression】
Floral, roasted pecan, well balanced, very gentle and soft, clearn and juicy, dark chocolate with mixed nuts, pecan, almond, a bit of peanuts. Lemon like citric acidity and dark chocolate bitterness as a long lasting aftertaste.
【Note】
Formerly known as Fazenda Serrado, the Iamas Pereira (I.P) namechange is an attempt to differentiate the Farm name from being confused with the Cerrado coffee Region. Pereira Estate is located Southern part of Estado de Minas Gerais, perched in the high mountains of the South Minas Water Spa Circuit, near the towns of Lambari. This yellow bourbon has unique and definite acidity, very fruity, as the other Minas Gerais. It is amazing to find single varietal beans have this rich and complex layered flavor.
Beans: Doi chaang Usami Estate
Roaster: Nama-mame Hompo
Roasting Degree: City
Origin/Area: Doi chaang, Chiang Mai District,
Thailand
Grade: AA
Screen: SC14/15
Defect: less than 7%
Altitude: over 1,200 ～ 1,600m
Variety: Catimor
Process: Wahsed
Crop: 2013
【Flavor scale】
Aroma: 3
Sweetness: 4
Acidity: 3
Bitterness: 4
Richness: 5
※Grade 1 to 5
【Impression】
Medium, mellow sweet aroma, Amaretto, GODIVA's milk truffle like, almond cream, star anise, Madagascar vanilla, juicy, lightly bitter, mild sweetness, raw cacao nib, well layered complex sweetness, caramel, matured star apple, lightly fruity, dried pear, dried nectarine, coconuts sugar, well balanced mellow creamy sweetness and bitterness, a tip of Dutch cocoa acidity to enhance sweetness, juicy sweetness as a long lasting aftertaste.
Beans: COE Gishambusha WS
Roaster: Nama-mame Hompo
Roasting Degree: City
Origin/Area: Gashoho, Muyinga, Burundi
Grade: N/A COE lot
Screen: N/A
Defect: N/A
Altitude: over 1,620m
Variety: Burbon
Process: Free Wahsed
Crop: 2013
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Medium dark, green, fresh aroma, Tahitian vanilla on bottom note, dried fig, fresh peach, raw cocoa, juicy texture, clear, fresh, well balanced bitterness and sweetness, fresh fruits like sweetness, crisp apple, blood orange, buttery Bartlett pear, Forelle pear, Comice pear, a touch of maple sugar on the bottom, mellow, soothing acidity of lime, honey like mat sweetness as a long lasting after taste.
【Note】
Gishambusha WS wons 12th place in 2013 Burundi COE. Burundi holds Cup of Excellence since 2012, and this lot comes from the competition held for the second time. Unlike other COE, entries are made by washing stations in Burundi, not by estates. Built in 1992, Gishambusha WS has been working closely ehough with coffee farmers to produce high quality coffee, specialty coffee since. It is said that over fifty percent of Burundi’s Population is involved in coffee production and this WS, Burundi government own, motivates the farmers to receive "premiums" by growing high quality coffee.
Beans: Grit city Blend
Roaster: madrona Coffee Co.
Roasting Degree: full City
Origin/Area: N/A
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: N/A
Variety: N/A
Process: N/A
【Impression】
Medium, sweet orange, caramel, cacao, touch of lemon peel as a top note, vanilla, almond flower, smooth mouth feel, mild, citric acidity, pearly, lightly lemony, lime, mellow sweetness, cacao nib, dates sugar, slightly tangy bitterness,dried burdock root, apricot kernel, almond, Chinese leafy herb mix, roasted almond like sweetness as a long lasting after taste.
【Note】
Medium dark but smooth and clean enough for hand brew. This has more room to develop flavor balance and gives a sense that "coffee geek" blends beans to seek fine flavor coffee to fulfill his cravings for fine flavor.
Name: Saul Perez, Micro lot
Roaster: Home roast
Roasting degree: City
Area: San Antonio, Departamento de El Progreso,
Peru
Variety: 30% Typica, 30% Burbon, 40% Catura
Grade: N/A
Screen: N/A
Altitude: 1,650m
Defect: N/A but almost none
Processing Method: Fully washed
※Organic certified by JAS, rainforest allaiance
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 3
Bitterness: 2
Richness: 3
※Grade 1 to 5
【Note】
The Northern part of Peru, the highland between Cordillera de los Andes and the upper Amazon valley, is the most notified area produces the world highest quality coffee. Due to inability of access, it has been "sealed" from the world market. This beans were brought and shipped from the depth of Cordillera de los Andes, Finca of Mr. Saul Perez at San Antonio, with very limited QTY 350kg.
Unlike usual Peru, this cup was high tone aroma with deep sweetness hidden in clear after taste. This lot wide-opens possibility of Peru coffee.
