Costa Rica Jaguar ～Honey processed

Beans: Costa Rica Jaguar ～Honey processed   
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Tarrazu, Tres Ríos Region, Costa Rica
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,400 - 1,700m
Variety: unknown
Process: Honey, sun-dried
※2015 Competition lot

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 3
Richness: 3
※Grade 1 to 5

【Impression】
Medium high, mellow, prune, lightly citric, orange peel,freshly squeezed yuzu, coconut sugar, dark cacao beans, dates sugar, sheer smokiness, hickory, red wine as a top note, medium body, well balanced sweetness and shallow bitterness, creamy, rich sweetness of honey, linden, clover, chestnuts, lightly fruity on top, blood orange, a touch of grapefruits, roasted walnuts, pecans, oak barrel, a touch of tobacco, Russian kale, horse-chestnuts, cacao nib, dark chocolate like gravity, morasses, layers of woody and nutty sweetness as a long lasting aftertaste.

【Note】
The name "Jaguar" is given to the top grading beans of three, categorized and graded beans from over 100 small farmers.  The beans are dried for 6 to 8 hrs, parched at 55% moisture level, and sun-dried for 3 to 4 days.   Flavor of the beans greatly varies by the depth of roasting: medium adds highly citric flavor, high mix of citrus and honey, city fruity honey,  and full-city dark chocolaty and Colombian bitterness.   

Sítio Vale do Sino ~ COE early harvest

Beans: Sítio Vale do Sino
Roaster: Home roasting
Roasting Degree: City
Origin/Area: Araponga, Matas de Minas, Brazil
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,150 ～ 1,320m
Variety: Catuai 
Process: Pulped Natural
※2015 COE winning in early harvest program 

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 4
Richness: 4
※Grade 1 to 5

【Impression】
Medium dark to dark aroma, aroma-ful, fragrant, chocolaty, cacao beans, plum, sweet, fruity, mix of roasted almonds, cocoa, roasted wheat bran, and cashew nuts, whole wheat biscuits, lightly orange, touch of brandy, oak, maple syrup, lightly smokey, delicate, medium dark body, smooth texture, juicy, well balanced acidity and sweetness, light natural sweetness, Muscovado, molasses, caramel, coconuts butter, slightly tangy, cacao nib, clean acidity, orange, lemon, lime, satsuma orange, creamy, milk, condense milk, kinako, soy powder, creamy caramel like sweetness as a long lasting aftertaste.

【Note】     

Since the harvesting season is for four months, from June to September, ACE hold competition twice, the early harvest and the late harvest.  

Finca El Vosque ～ Micro-lot

Beans: Finca El Vosque
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: San Fernando, 
　　　　Departamento de Nueva Segovia, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,500m
Variety: Catuai 
Process: Fully washed and dried on patio
※Rain Forest alliance certified, Micro-lot

【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 4
Bitterness: 3
Richness: 3
※Grade 1 to 5

【Impression】
Medium aroma, weak but aromatic, bourbon vanilla, milk cream, condense milk, caramel, sheer orange zest and black berries, juicy, medium light body, smooth texture, juicy, clear, vaguely tobacco, maple syrup, sugar cane, freshly squeezed cane juice but no greenness, ripe Turkish strawberries, citric acidity, Valencia and Belladonna oranges, cherries, touch of bitterness, cacao nib, chestnuts inner skin, tea leaf, round pearly sweetness with light tangy as a long lasting aftertaste.  

【Note】
Winner of 2007 COE Nicaraguan program.  The farm located mountain area between Dipilto and Jalapa, where Nicaraguan top quality coffee are grown.  This lot is cultivated the highest altitude of Finca El Vosuque and delivered with a reefer container.

Finca El Pacamaral

Beans: Finca El Pacamaral
Roaster: Home roast
Roasting Degree: City
Origin/Area: Cantón Taltapanca, Apaneca, El Salvador
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,200m～1,500m
Variety: Pacamara
Process: Washed

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 3
※Grade 1 to 5

【Impression】
Dark, mellow, high tone sweet aroma, Vanilla beans, caramel, freshly baked cookies, a touch of cinnamon, lightly nutty, roasted hazel nuts, almonds, maple syrup, vanilla nougat, sheer walnuts ash, light body, clear, clean, refreshing, soothing texture, well balanced sweetness and bitterness, smooth, velvety, milk chocolate, light acidity of cocoa powder, clear sweetness of fresh apricot, peach, dried pear, light acidity, orange zest, demerara sugar water, clear and watery sweetness as a long lasting aftertaste.
Excellent bean size, amazing flavor, acidity and aroma.

【Note】
Winner of 2005 El Salvador program.  Finca El Pacamaral is located western El Salvador, 20km west of Mt. Santa Anna.  The farm is established in 1984, however the owner, Eduardo Francisco de Jesús Castro Magaña, comes from the family which carries over 100yrs of coffee tradition.  Blessed with volcanic soil and high altitude, his farm established well know status in Pacamara production after long hash trail.

Finca De Limon

Beans: Finca De Limon
Roaster: Home roast
Roasting Degree: High
Origin/Area: Matagalpa, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,250m
Variety: Caturra
Process: Washed
※National Winner in Nicaraguan program 2014

【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 3
Bitterness: 2
Richness: 3
※Grade 1 to 5

【Impression】
Medium to Medium dark, spicy, lightly floral, Kaffir lime leaf, lemongrass, cacao nib, a touch of tobacco, cocoa, roasted ray bran, graham cracker, smooth, juicy, light texture, mellow, sweet, soft, mild, matured fresh prune, syrupy, honey, dark maple syrup, caramel, dates syrup, almond taffy, creamy, butter, heavy cream, orange peel, light acidity, a touch of key lime juice, pineapple, well balanced, layers of sweetness, light but mellow sweetness as a long lasting aftertaste.

【Note】
Extremely sweet, well balanced and buttery flavor coffee.

Gayo Mountain

Beans: Gayo Mountain
Roaster: Home roast
Roasting Degree: City
Origin/Area: Takengon, Aceh, Western Sumatra, Indonesia
Grade: SG
Screen: 70mm up
Defect: N/A
Altitude: 1,500m～1,800m
Variety: Typica, Bourbon
Process: Fully washed

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 4
Richness: 4
※Grade 1 to 5

【Impression】
Dark, floral, almond flower, slightly woody, cider, juniper, winy, red grape, smoky, caramel, cocoa, full bodied, juicy, silky texture, fruity, well balanced, soothing, papaya, well matured yellow plum, law tone sweetness, roasted wheat bran, malt, brown rice syrup, light maple syrup, cacao nib, cloudy bitterness and gentle acidity, dragon fruits, caramel and dark flavored maple syrup with cacao nibs as a long lasting aftertaste.

【Note】
Gayo highland has been a closed and hidden region in mountains for a long time until specialty coffee cultivator finds potential of this area.  Gayo mountain has suitable environment to grow coffee trees and the cultivators enlighten and introduced the techniques to heighten the quality of their production.  Well processed and selected coffee beans is characterized by floral flavor with heavy/rich body as "hidden treasure". 

Finca Sitio da Ponte

Beans: Finca Sitio da Ponte
Roaster: Home roast
Roasting Degree: City
Origin/Area: Araponga, Matas de Minas, 
　　　　　　　　　　　　　　　Minas Gerais, Brazil 
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,000m～1,100m
Variety: Red Catuai 46
Process: Natural

【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 2
Bitterness: 3
Richness: 4
※Grade 1 to 5

【Impression】
Medium to medium dark, high sweet aroma, vanilla, dried apricot, milk chocolate, cocoa, hazelnuts, almond meal, lightly fruity, matured apple, full body, slightly tangy, a touch of tobacco, consistent, raisin, well structured, balanced sweetness and bitterness, honey, matured fresh prune, clear maple syrup, light acidity, green apple, mango, fresh, cacao nib and tobacco as a brief aftertaste.  

【Note】
Winner in late harvest 2015 Cup of Excellence Brazilian competition.