Beans: Kiangai AA
Roaster: Beans Tei
Roasting degree: Full City
Area: Kirinyaga, Central Kenya
Kiangai factory @ Kibirigwi Farmers Co-operative Society
Altitude: N/A
Varieties: SL28、SL34
Processing: Fully-washed
Screen: SC18
Grade: AA
2011 Cultivation
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 4
Richness: 5
※Grade 1 to 5
【Impression】
Roasted almond aroma with light citrus tone. Dark and mild flavor, gentle bitterness combined with deep sweetness as caramel, bitterness as short aftertaste. Earthy and flavor full but heartwarming flavor.
My one of the top African coffee.
【Note】
Kiangai processing facility develops fully matured and hand picked beans from micro farmers around the mill. Kiangai mill carries superior processing skills, which has high ability to heighten values of beans.
Name: Valverde Abarca
Roaster: Nama-mame Hompo
Roasting degree: City
Area: Cedral, Aserri, Tarrazú, Costa Rica
Variety: Caturra
Grade: SHB
Screen: N/A
Altitude: 1,650m
Defect: N/A
Processing Method: Washed
COE Winning Lot 2011
【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium body, lime-like yet mellow citrus aroma combined with hint of cloves, light smooth texture, well balanced soothing flavor, mellow, effervescent acidity, hint of bitterness, overarching juicy sweetness of maple sweetened caramel with hint of orange zest, Bergamot, impressive but complex flavor, mild sweetness as a long lasting delicate aftertaste.
【Note】
Cedral is a mountainous area Blessed with rich soil and cool weather for coffee cultivation.
Valverde Family opened their estate, Finca Valverde Abarca, at 1700-1750 meters above sea level, growing old Typica, Caturra and Catuai.
The area where Finca Valverde situated used to be a farm to grow black beans. Emilce Abarca started grow coffee trees and his efforts were rewarded and received more sustainable/higher pricing in return.
Beans: Yirgacheffe Koke
Raoster: Akai-mi coffee
Roasting Degree: Medium
Area: Koke, Irgachefe, Ethiopia
Southern Ethiopia
Altitude: 1,800 -2,000m
Varieties: Ethiopian Native
Processing: Washed
Screen: N/A
Grade: N/A
【Impression】
Light to medium, silky, Earl Grey, Bergamot scented, deep sweet-toned, orange, apricot, lemony acidity, baked chocolate, cacao, flowery, crisp, rich, round bitterness and honey sweetness, plush mouth feel, smooth bitterness and sweetness as a long lasting aftertaste with citric finish.
【Note】
Both Cidamo and Yirgacheffe are categorized as Moca, the highest quality, have distinguished/unique flavor. While Cidamo has widely known, familier flavor of "Moca", Yirgacheffe has fruity "unlike Moca" Flavor. Among Yirgacheffe, this has highly unique beans brought by koke washing station. Coffee beans shows "grand sum" of growing condition. Now, coffee beans are from narrowed area, farms and limited section from farm, adding more uniqueness in flavor.
Are you furious about quality of vegan/veggie foods?
Especially, about flavor??
In front of Venice sign, there is a wonderful Vegan/Macrobiotic grab to go cafe, "seed kitchen", offering one of the highest quality and the most flavorful foods in the world.
Eric Lechasseur, owner and head chef, started his career as professional chef in 1985 and has devoted himself in the world of culinary of Art since then. As macro-vegan chef, he holds certificate of recognition from Kushi Institute, the world well known macrobiotic institute.
The certification and his carrier path mean something?
"No".
Eric is highly talented Chef, which easily proved once you taste his creation. Vegan/Macrobiotic is the second thing matters at seed kitchen because flavor of foods may impress you more.
Vegan/Vegetarian foods in the States are often upsetting, but Eric Lechasseur and seed kitchen are there only to please foodies and confirm being Vegan will never steal entertainment in daily meals.
Nick Cho, the founder of Murky Coffee, has moved to greater SF area and opened Wrecking Ball coffee roasters with Trish Rothgeb, one of the leading roasters in the States.
Nicholas Cho used to base on East Coast, D.C. He brews coffee as the US leading barista of murky coffee, founded in 2002, and is gaining his recognition in specialty coffee industry since then. SF is the heaven for the third wave but there are the impenetrable castle of leading coffee roasters such as Blue Bottle and FOURBARREL surrounded by highly competitive small-sized and newly-founded roasters/coffee shops. Even with the high reputation in coffee industry, it seems that SF turns out severe market for the duo.
The last two years, Wrecking Ball was selling their small-batch-roasted beans online and seeping in SF coffee market. There are now several cafe to serve coffee to go in East coast style, quick to go.
It has been few years since the duo, Nick & Trish opens Wrecking Ball, but their business seems gradually growing. It is highly possible to find Wrecking Ball sign in SF mixed in Blue Bottle sign which we find a lot in town.
Name: Toraja
Roaster: Kasyu
Roasting degree: Medium Dark
Area: Tana Toraja, Sulawesi, Indnesia
TOARCO TORAJA Plantation
Variety: tim tim, typica
Grade: N/A
Screen: N/A
Altitude:900 -1,500m
Defect: N/A
Processing Method: N/A
【Note】
Queen of coffee! Deep sweetness and chocolate flavor has been fascinating coffee buyers for a long time... TOARCO TORAJA shows a long time domination of high quality beans by Japanese buyers.
【Impression】
Medium, hickory, smokey, woody, clean, fresh tuned, juicy, cocoa, pure chocolate, lemon & orange with white grape, smooth, very sweet acidity as apricots, hint of nuts, fruity earthiness, rich, low-toned acidity, lively mouth feel, a long lasting aftertaste of full layer of round sweetness followed by lively light acidity.
Beans: Spring Special Blend 2013
Roaster: Akai-mi Coffee
Roasting degree: medium to medium dark
※After blending
【Impression】
Medium light to medium, light, smooth, clean, mild, fruity & flowery aroma of fresh apricots, almond flower, white grape, mellow sweetness bottomed with clear nutty bitterness and followed by a tint of grapefruits like sourness, sweetness of roasted macadamia and walnuts, well harmonized but simple, long lasting juicy sweetness as after taste.
