Kenya AA Kainamui

【Impression】
Fresh and cool flavor like summer tangerines!  Light and Clear body, but deep and full flavor.
    Sharpness and citrus, lemony acidity, with lightly bitter aftertaste.  Flavor of this cup softly touches like a nougat melting in mouth: Sweetness gradually spread with a small size of bitterness, sourness in a center, melting a little by little. 
The best coffee to have summer morning or any time to refresh.
Sharp fruity Kenya taste may pair with salt crackers with blue cheese dip.
Strongly recommend to serve as BLACK.  

Aleta Wondo

Beans: Aleta Wondo
Roaster: Barefoot Coffee


Origin: Sidama region, Ethiopia
Varieties: Typica
Process: Washed


【Cup Characteristics】
"Aromas of tangelo and berry torte. Melon-like acidity with notes of Bergamot throughout the cup. Cognac nuttiness with a pleasant finish."
(Copied from a bag)

 【Impression】
Medium to medium dark body, lemony flavor and fruity aroma.  Acidity on top, cherry like sweetness to touch, earthy flavor with spice.  Mixture of bitterness and lime like flavor to finish.


Micro sized beans with cacao like aroma.

Typica Fully Matured

Beans: Typica Fully Matured
Roaster: Akai-mi Coffee
Roasting Degree: Medium
Origin: Mexico


【impression】
Light body, fine texture  clear aroma and flavor.  Americano type clear sharp flavor with mixture of even degrees of sweetness, bitterness and acidity with a tint aftertaste.  Mild sheer nutty sweetness to finish.
Light and clear flavor, mild but mixture of well refined flavors, very low degree of bitterness slightly lays on the bottom.  

Akai-mi Coffee...again!

Akai-mi Coffee for  good treats!

From top to bottom, left to right;

Columbia
Mexico
Tanzania
Kenya

Basic, clean, Earthy.  Mexico typica is the beans with unusual Mexican coffee flavor.  The very first COE in mexico may hold in 2012 and this may be the one on the list.  

Cuba TL

Beans: Cuba TL
Roaster: Kimameya Hompo
Roasting degree: Medium
Area: N/A, Cuba
Altitude: N/A
Varieties: N/A
Grade: TL
Screen: SC17
Processing: Fully Washed


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

【Impression】

Light body, airy texture, lime like citrus and flowery aroma.  Sweet almond flavor, light acidity, a tint bitterness, sweet jasmine like aroma to finish with clear aftertaste.  Sweetness as core flavor with light lemony aroma, with gradually growing acidity to throat.  Americano like light cup, body & flavor,  fits any occasions.

【Note】

The Cuban grading system evaluates beans by size and # of defects as follows:Crystal Mountain Screen 19, ETL 18, and TL up to 19.  This beans has typical Caribbean light and soft touch, which fits for who likes a mild flavor coffee. 

Cuba has never been known as a volume producer of the coffee beans, but there are concrete coffee culture developed especially after Italian Espresso machines is introduced.  Introduced by Spaniard Don Jose Gelabert in 1748, the very first variety planted was Typica.  Cuban coffee culture was refined at the end of the 18th century by French emigrants at the time of the social revolution in Haiti, who also brought the humid pulping method.  As a result, Cuban coffee became and has been one of the highest quality coffee in Europe.  Cuban coffee market has limited its expansion by The U.S. embargo, European and Japanese has been blessed to enjoy their wonderful Cuban coffee beans.

Colombia Andes Condor

Beans: Columbia Andean Condor
Roaster: Akai-mi Coffee
Roasting Degree: Medium
Area: Takengon Boyanaca, Colombia
Varieties: 100% Typica
Altitude: 1700m
Processing: Washed, 100% Sun-dried
                      Traditional Columbian fermentation process




【Impression】
Medium dark body, silky texture, thick layer of flavors, light fresh citrus aroma..
Clear but well balanced moderate flavor.   Dark chocolaty Cacao sweetness and bitterness as core flavor.  Light mild acidity of orange and juicy concord grapes,  bitterer caramel like heavy sweetness with reduced cane juice as bottom flavor, nutty sweetness and cacao bitterness as finish.  Short aftertaste with acidity left.  No outstanding character or uniqueness in flavor and aroma, but well matured and balanced in total.

【Note】
Andes Condor is very rare coffee beans to enjoy as single origin.  In recent years, Columbian traditional coffee trees have been overtaken, or replaced, by Variedad Colombia to combat blights.   Variedad Colombia is a hybrid of the Canephora (Robusta) and Arabica species developed by the Colombian Coffee Growers’ Federation with a federal support, which has disease resistance, precocious and high -yielding.

Against federal project, some farmers have chosen Typica, low-yielding with poor resistance to blights and requires a lot of labor: Andean Condor is one of them.  It has low-yielding, but entertain us with its unique and fascinating flavor.  
Andes Condor upholds Traditional Columbian fermentation process, using "fluid" remain in coffee cherries.  This method carries original rich flavor of cherries and add richness, sweetness and depth to coffee beans but requires high technique to control/to maintain fermentation process.

Panama Peaberry

Beans: La Berlina Estate Peaberry
Roaster: Akai-mi Coffee
Roast: Full City
Origin/Area: Boquete, Chirqui, Panama
Altitude: 1,450~1,600m
Variety: Typica､Peaberry
Grade: SHB
Screen: 11-13
Process: Fully washed, 100% sun-dry







【Impression】
Medium body, honey like sweetness, but light in texture. A tip of bitterness remained as aftertaste with mild sourness.  Since Peberry, in general, tastes lighter and soft to me, this beans feels same but leaves strong impression with its sweetness and clearness in taste.
Black is recommended to enjoy this soothing and refreshing cup.