Beans: Remera Bourbon
Roaster: Home roasting
Roasting Degree: High
Origin/Area: Southern Province, Rwanda
Grade: A1
Screen: S15
Defect: N/A
Altitude: 1,700～2,200m
Variety: Bourbon
Process: Fully washed, Dried on African bed
※ Bufcoffee
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium, light aroma, high tone of lime, lemon peel, passion fruits, a touch of pear as a top note, maple syrup on bottom, medium body, creamy texture, light flavor, clear, soothing, juicy but rich, high acidity, white grapefruits, lime juice, orange peel, cinnamon, clove, allspice, molasses, well balanced acidity and bitterness, cacao powder, brown sugar like sweetness, light clean sweetness as a long lasting aftertaste.
【Note】
This washing station is managed by private corporation called Bufcoffee, together with the other washing station Nyarusiza. These twin stations are wet mills and have been improving their quality since. Beans are dried on African style beds for two weeks. This lot has high density of natural bourbon sweetness.
Beans: Bali Inten Dewata
Roaster: Home roast
Roasting Degree: High/Nordic approach
Origin/Area: Kintamani, Bali, Indonesia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,065m～1,200m
Variety: Unknown,
Process: Natural
【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 2
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Light to Medium light, soothing, high fruity aroma, orange, caramel, vanilla infused, clove, brown sugar, juicy, light body, balanced bitterness and citric acidity, mellow, complex, syrupy sweetness, chocolaty, floral, nutty, dry, earthy, cinnamon, rich in layer, almond oil, lemon peel, white grape fruits, condense milk, light cacao nib like acidity as a long lasting aftertaste.
【Note】
One of unique character of this beans is aroma: fruity and soothing. In high roast, the beans gave the highest tone and long lasting aroma while medium had less fruitiness. For the very first time, I tried Nordic roasting style and applied to this one, but I assume high is the best roasting degree to have both natural process flavor and Balinese flavor. Unlike usual Indonesian, Balinese flavor has mellow and mildness together with exotic spiciness.
Beans: Peruvian Gold
Roaster: Home roasting
Roasting Degree: High
Origin/Area: Santa Rosa Huabal District,
Jaén Province, Cajamarca, Peru
Grade: N/A
Screen: N/A
Defect: None
Altitude: 1,700～1,900m
Variety: Caturra, Bourbon
Process: Fully washed, Sun dried
※ Rain Forest alliance Certified
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Medium, aromatic, lightly wet, cocoa, roasted almonds and hazelnuts, oats, plum, lightly citric, smooth, juicy texture, moderate sweetness and bitterness, bright citric acidity, orange peel, lime, pineapple, green grape fruitiness, caramel, lightly nutty, mellow sweetness, a touch of maple sugar, dark, lemony citric acidity with syrupy sweetness as a long lasting aftertaste.
【Note】
VolCafe, the world biggest coffee trading company, has spent enormous time to develop the quality of cultivation in this area.
Beans: Finca Villa Maria
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Samaniego, Nariño, Colombia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 2,069m
Variety: Columbia, Castillo, Caturra
Process: Washed
※2014 CEO winner of Colombia South program
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 4
Richness: 4
※Grade 1 to 5
【Impression】
Medium dark to dark, fruity, dark chocolate, Vin d'Alsace, a touch of cardamon, taffy, roasted almonds, Jasmine, medium body, well balanced, matured sweetness, sharp and clear bitterness, mellow, sophisticated, Framboise, cacao nib, Raspberry, lychee, milky sweetness of cashews, layers of elegant sweetness and bitterness followed by bright acidity of lime juice, clean fruity acidity as a long lasting aftertaste.
Beans: Ngorongoro AA Top
Roaster: Home roasting
Roasting Degree: Full city
Origin/Area: Arusha, Tanzania
Grade: AA++ (Top)
Screen: 17 up
Defect: None
Altitude: 1,300 ～ 1,500m
Variety: Burbon, Kent
Process: Fully washed, Sun dried
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 5
Bitterness: 3
Richness: 5
※Grade 1 to 5
【Impression】
Dark, mellow, deep, cocoa, a touch of oak, malts, roasted wheat berries, full bodied, juicy, moderate, mild flavor, chocolatey, Dutch process cocoa, well mixed sweetness and bitterness, slight acidity, raspberries, green papaya, slightly tangy but clean, non-purified cane sugar, a touch of heavy cream, thin and transparent layers of soft/mellow bitterness, clear fruity acidity hidden, mellow bitterness as a long lasting aftertaste.
【Note】
Cupped and graded by Taylor Winch LTD. the biggest coffee shipper in Kenya. This beans has been quite stable in terms of both supply and quality.
Beans: INA Occidental
Roaster: Home roasting
Roasting Degree: Medium
Origin/Area: Departamento de Jinotega, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,250 ～ 1,550m
Variety: Java Nica
Process: Washed
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 2
Richness: 3
※Grade 1 to 5
【Impression】
Light, aromaful, floral, orange, apple vinegar, a touch of star anise, limoncello, matured pineapple, elegant, medium body, fruity, fully matured tangerine, apple mango, infused with acai, clean, clear flavor, well balanced sweetness, acidity, and bitterness, fresh cacao, oak, mellow sweetness, barley malt, clear freshness as a brief aftertaste.
【Note】
Nicaraguan unique, rare variety: Java Nica. Their unique sweet fruity aroma, Bergamot orange or Madeline, add fruitiness in its flavor as well as aroma. Due to this citric feeling may add impression of high acidity, but sweetness and bitterness has blended in well and makes gorgeous flavor.
Can we see pointed heads of beans in the picture? Its one of characteristic feature of Java Nica, even non professional can tell.
Beans: YANDARO Washing Station
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Kabarole, ntara ya Kayanza, Burundi
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,800m
Variety: Burbon
Process: Fully Washed, Hand picked
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium high, aromaful, soothing dark chocolate aroma, apricots, apricot kernel, cardamon, green raisins, pears, clear, medium body but light flavor, clean, juicy, fruity, mellow, apple like high tone acidity as top note, lemonade, tropical fruits, mild sweetness, soft, linden honey, papaya, soft bitterness, clean bitterness and fruity acidity as a long lasting aftertaste.
【Note】
Burundi COE is the second COE program held in African continent, following Rwanda and Yandaro Washing Station was selected in 2012, the very first program. Please view ACE website for the detail of the station and COE if you are interested in Brundi and Rwanda COE. Although those regions often refer as "on the way", their cultivation somewhat amaze us with their high potential in terms of hidden and wild flavor. Since three new countries, China, Korea and Taiwan, start joining the specialty coffee market, potential buyers may be positive stimulation to COE and COE attendants. All we hope is everyone has the decency.
