Finca Buenos Aires

Beans: Finca Buenos Aires
Roaster: Doi Coffee
Roasting degree: Full-city
Area:  Dipilto, Nueva Segovia, Nicaragua  
Altitude:1,300～1,550m 
Variety: Maracatu, hybrid of Marago&Catuai
Processing method: Wet-process

※Micro lot from EL Suyata area, located the highest elevation of Finca Buenos Aires: 1,500masl, 23℃ in average temperature.

【Impression】
Fruity aroma, light body & texture with bitterness as the first flavor, and clear and cooling aftertaste.  Light well balanced bitterness, no acidity.  "Americano" type, light and clear taste, fits anytime of the day/year.    

Extra Large size beans, which looks larger than ordinary Maragogippe beans I have seen...

【Note】

Dipilto is one of the best coffee cultivation area in Nicaragua, where presents prize winning farms/lots regally.  Surprisingly, in 2006 COE, there are 8 farms out of 10 award-winning lot were from this area.
Blessed with unique weather and rich soil, EL Suyatal grows the beans with extremely high sugar content.  Only fully matured cherries are hand picked, parched, and processed by Dry mill in Ocotal.

Verve Coffee Roasters

I happen to know Coffee Roasters in Santa Cruz,, where I’m completely stranger myself.


I met “Verve” in the mid town of SF when I was taking a Café tour with my friend、who lives in the JAVA industry. I wonder what makes this café to choose coffee beans from Santa Cruz even there are number of individual/independent roasters with specialty coffee beans selections in San Francisco. Maybe, something is in Santa Cruz.


My curiosity was growing since then and urged me to go, so I asked my friend, different person but also passionate coffee lover, to take me there.


It appeared as ordinary café compared with other individual roasters in SF. There is, of course, espresso machine and grinders, but no roasting facilities. We arrived there nearly 7pm, their close time, but there are still some people seating and coming in and out.

 

My poor soy latte...

I ordered standard soy latte. My friend ordered latte with quad-shots, which came out extremely flavor-full and delicious. Sorry for my soy latte, I found mine tasted nothing after a ship of quad-shot-latte.

I would like to take time to stay for next time, maybe enjoy a cup of quad-shot-latte with some sweets...

Four barrel coffee

Here again.
I was back to the most favorite Café & roster, Four Barrel on Valencia.  Nothing can make me happier than a cup of latte at Four Barrel.  I still believe they serve milky, silky, non-sweetened soy latte which I think enormously delicious.

Friend of mine, soaked in JAVA world, told me to go, so I bought a bag of estate beans, which I brought to home with me and haven’t opened yet.
It has been nearly a month....yes, I know.  Life of coffee beans is very short; Oxidization process starts once beans are roasted. Lately, such package named “antioxidative”, but I do not believe they are effective enough to keep fresh aroma & taste. In that prospective, my special package here may not entertain me as much as I am expecting after nearly a month later…




Well, go back to the subject: Four Barrel.

My friend called their espresso machine as “BENZ”. Benz refers, of course, “Mercedes-Benz”, king of luxury. But, somewhat, she might have meant really “Mercedes-Benz” developed, I mean collaborated in production process, espresso machine, Saeco, Italian espresso machine manufacture. Unfortunately, I have never seen BENZ-Saeco for professional use, so it might be wrong…

Whatever this Machine is, their espresso are always silky and strong to entertain my heart as well as to stop craving for a delicious, full-flavored coffee…  

Guatemala El Consuelo estate

Roaster: Hiroshi Doi (Doi Coffee, Osaka)
Level: Full city roast

" Caramel like sweet but bitter flavor.  Fruity sweetness like mango... "

Hum... 

I might not have well trained sense of taste as " Classificadore" does, so I would not make any comment on their evaluations related to this coffee bean.

Touch of bitterness and hidden sourness with the very first sip, together with sweetness in the bottom.  Maybe depending on my condition, but extra sourness remains afterwards, which bothers me a little.  Together with this coffee, I will serve a piece of maple cream cookie.

Fazenda Cachoeira

Beans: Fazenda Cachoeira ~ Cachoeira Estate
Roaster: Doi Coffee
Roasting degree: Full-city
Area: Mogiana region, 
        Sao Sebastiao da Grama, Sao Paulo, Brazil
Altitude:1250m
Variety: Bourbon
Processing method: Natural, Sun-dried
Single Estate, Micro lot

【Impression】
Medium, deep sweetness, macadamia, milk chocolate with caramel, almond toffee, maple butter.

【Note】
Cachoeira Estate is located 3 miles from Minas Gerais state line and carries characteristics from the mountainous areas of Mogiana and from Sul de Minas.  Nearly 200 hectares of their coffee plantation is operated manually due to its topography, which also contributes to conserve ecological balance, environmental sustainability.  

Finca La Candelilla

Name: Finca La Candelilla
Roaster: Doi-Coffee
Area of Production: La Sábana in Tarrazú region, Costa Rica
Altitude:  1,750m
Variety: 100% Caturra

Micro-mill Coffee, single origin

【Impression】
Rich and complex, fruity aroma, apple, juicy, balanced, plummy notes, tart, crème caramel, perfect for the early fall.

【Note】
Finca La Candelilla was founded as one of the first coffee plantations in the Tarrazu by Victor Mora, one of original settlers in the Los Santos region. 

Finca Los Pirineos

Beans: Finca Los Pirineos

Roasting degree: Full City
Roaster: Doi Coffee
Area of production:  Nueva Segovia, Nicaragua
Grade/Screen: N/A
Altitude: 1,400m
Processing: Wet, Sun dried
Variety: Caturra, Borbon

【Impression】
Jasmine, green apple like bright aroma, rich body, refreshing, well structured, Sweet toffee with orange,crisp acidity, bitterness as dark chocolate sweetened with honey, raw cashews.