Highland Harrar Bold

Beans: Highland Harrar Bold
Roaster: Kasyu
Roasting degree: Medium
Origin: Ethiopia


【Impression】
Medium Dark, well matured, sweet aroma, scent with matured dry fruits, mixed with Madagascar vanilla, Bergamot and Barley Malts, mellow rich bitterness, a tint of lemony acidity hidden,  dark chocolate like, blackberries infused with matured red wine, soothing moderate bitterness, mouth-filling, rich, a fragrant juicy sweetness as a long lasting after taste.

【Note】
Ethiopia is the paradise, maybe the heaven, for coffee lovers, which is often referred as where native coffee threes grow.  Unlike Kenya and Tanzania, Ethiopia barely escaped from influence of Modern European agriculture and has preserved their traditional cultivation which enables them to produce higher quality of beans.  
Highland Harrar is grown in Eastern area of Ethiopian Plateau, 2,000～3,000masl, where blessed with the ideal environments for coffee cultivation.  Their beans are fully matured on trees and picked by hands. 




   

Honduras HG (High-grown)

Name: Honduras High Grown
Roaster:  Kasyu, 
              ("珈琲庵 珈集", Cafe Kasyu)
Roasting degree: High 
Area: N/A
Variety: N/A, Arabica 
Grade: HG
Screen: N/A
Altitude: 900-1,200m
Defect: N/A
Processing Method: Washed

【Impression】
Medium to heavy body, watery texture, nutty aroma with caramel, juicy but flat flavor, high citric acidity, mix of orange and tangerine, sweetness of almond together with coconut butter and caramel, tangy bitterness, watery light tone, a short lasting aftertaste of smoky sweetness and tint of acidity.
Balanced but flat, w/o significant character to be noted.  Light like water, which may be favored by non coffee lover.  


【Note】
Honduras used to be high status, and still is.  Coffee in Honduras originally has been brought by the Spaniards in 1700's from the Ethiopia area of Africa, where coffee were originally grown.  Most of Honduran coffee is a rich arabica, grown in highlands.  Honduran government has been strictly regulating "branding" of their coffee in terms of elevation, about 1,500m ( 4900feet).  The highest criteria is SHG, which is given to beans grown 1,500 - 1,950m.     

Kasyu ~ neighbors coffee roaster

Sometimes, freshness has higher priority then flavor.  Needless to say, flavor and freshness must be united and valued evenly, but this happens.

The selection for this time:

Honduras HG (High-grown)
Highland Harrar Bold
Columbia Maragogipe

This roaster sometimes over-roast, so hope this lots are lucky ones. 

OKINO Coffee roaster

Talking about Organic coffee, here is the leading person having been working with organically grown coffee beans for over 30yrs.  
Mr. Hiroshi Okino, the founder/owner of OKINO Coffee, triggered to push "organically-grown coffee" in the wold coffee market.  It was very natural for him to come down to "organically-grown" in quest of delicious coffee.  "To be honest, it does not matter whether or not the beans are grown organically" said Mr. Okino.

To prevent misunderstanding, every single movement he makes is based on firm belief of "continuity": continuity in farm, continuity in human health, continuity in environment, continuity in economic activity, continuity in social activity and so on...
It is natural for him to consider farmers' future.  It is natural for him to trade the beans with "de jure" value.  "Fair Trade" wraps up truth sometimes and so does "Organic".  Mr. Okino made great contribution to establish/to expand Japanese organic standard, Organic JAS, but his interest is not there. 

 He is there to prove how beautiful and flavorful coffee is.  As a part of Mr. Okino's journey, Quality Assurance has been his theme from the beginning.  
He defined "Quality" as follows: "quality means sustainability in human health, nature, social activity, economic activity, farming..........".  Quality means continuity.  Quality means sustainability.   
If all of us focus on "sustainability" as our business/life activity  seriously, the way of our thinking may change dramatically to bring revolution of our lifestyle.

Nowadays, we find series of certification to assist "sustainability", Rain forest alliance, Fair Trade for example.  It is time for us to develop them more truthful and meaningful certifications to become "de facto" standard for our life.

Blue Batak

Beans: Sumatra Mandheling - "Blue Batak" ~ Micro lot
Raster: Akai-mi Coffee
Region: Dolok Sanggul, Lake Toba Region, Sumatra, Indonesia 

Altitude: 1,350-1,550m
Varietal: Arabica
Screen: 17 up (90%)
Grade: SG
Processing: Sumatra traditional Method

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

【Impression】
Medium body, clear and smooth body, citric lemony aroma with mixed herbal aroma of lemon glass, marjoram and oregano, clean but rich, clear fruity sweetness of mango, fresh maple syrup, a touch of lime, bitterness of cacao, tangy bitterness hidden, depth in flavor, multiple layers of bitterness and sweetness, a very long lasting aftertaste of clear and juicy sweetness.

【Note】
Some of Sumatra Mandheling's uniqueness has been replaced by clear and clean soothing flavor profiles.  Unlike usual  Mandheling, this lot has mild and delicate flavor to enhance/support richness in flavor.  These Beans has longer figure, similar to "Paca-mara" rather than "long berry"; however, flavor profile may be categorized to long berry with its chocolaty boldness.   

Kenya Gakuyuini

Beans: Gakuyuini Coop, Micro lot
Roaster: Akai-mi Coffee
Roasting degree: Medium
Area: Kiringa, Kenya
Altitude: 1,570m
Varieties: SL28、SL34
Screen: 18 up
Grade: N/A
Processing: Fully Washed

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

【Impression】
Medium to medium dark, clean body, mellow, orange like sweet and fruity aroma, mix of tangerines and California orange with a touch of almond, mild bitterness as dark chocolate, high percentage cacao contained chocolate, citric acidity hidden, clean, soothing flavor, slightly different degree of bitterness as thinly layered, juicy sweetness hidden, syrupy sweetness with a scent of bitterness as a long lasting aftertaste.

High quality dark chocolate like flavor satisfies craving for sweets in the afternoon!  This flavor maximize when it's served without Milk and Sugar at first. 

【Note】
Unlike other Kenyan beans, this Gakuyuini lot has clean and less tangy bitterness: less "spicy" and "earthy".  Fruity and Juicy orange/tangerine like citric sweet aroma associates with Caribbean roots rather than African.    Although tidbit of profiles separates Gakuyuini from Kenyan origin character, a general flavor impression still carries African flavor intensity as well as "earthiness" within its sensitive/clean flavor.

Akai-mi's Specialty

From left to right: Mandheling, Kenya, India

On one winter day, Akai-mi coffee adds India for a new selection 

and has chosen this India as a  base flavor for Winter Special Blend.  

Together with India, Mandheling and earthy Kenya are on today's choice.

Bold flavor fits and comforts Cold winter morning.

As Dark chocolate like heavy/rich flavor brings happiness, 

Bold flavor of coffee brightens.spot-lights a coffee break in winter.

Each season brings happiness, 

Each season has its best fit flavor!