Beans: Guatemala Antigua Chuito
Roaster: Fourbarrel
Roasting degree: City
Area: Sacatepequez, Antigua, Guatemala
Altitude: 1,650m ～
Varieties: Bourbon, Caturra
Processing: Traditional Washed
Screen: N/A
Grade: N/A
【Impression】
Full body, medium dark to dark, fruity, fresh, refreshing, strawberry and raspberry, a tip of lemon with cacao, smooth, juicy flavor, sweetness of dried fruits and fresh fruits mixed, heavy raisins, cocoa, high crisp acidity of blackberries and black cherries, blueberries hidden, light but sharp bitterness of dark chocolate, berries sweetness as a long lasting aftertaste. .
【Note】
This post has been hidden, actually forgotten, for quite a long time, but assuming that FourBarrel still carries this with other Guatemala origins. Also, Ritual carries Chiuto, under the name of "Concepcion Chuito" from same estate.
Chuito has characteristic similarities with Pompeya, so it may fun to compare these two and profile flavor.
Beans: Thesis - Ceremony House Blend
Roaster: Ceremony Coffee Roasters
Roasting degree: Medium
【Impression】
Medium to dark, fresh cacao, dried figs, fruity, smooth, creamy, high acidity, passion fruits, dark chocolate, green raisins, Mojave Gold's raisins, fresh plums, casis, settled sweetness of nuts, tangy, a tint of dark sweetness wrapped with layers of high and balanced acidity as a long lasting aftertaste.
Once cup cools down, acidity accelerated and maximized, dark body turns like tar, bitterness stands out separately.
【Note】
Located in Annapolis, MD, Ceremony Coffee roaster runs both the roastery and cafes. Local wholefoods carry their beans, where this bag of beans was found. Wholefoods may present "local color" of not only coffee but also food culture so that it always gives better clues of where to visit, what to look for and so on, at the very first visit.
Beans: Peru Organic
Roaster: Okino Coffee
Roasting degree: Medium, double roast
【Impression】
Medium, light texture, smooth, nutty, syrupy, medium dark flavor chocolate, dried apricots, plum, green raisins, fresh raw almonds, walnuts, balanced, clear, sweetness, moderate bitterness behind, an chocolate dipped orange peel like fresh sweetness as a short lasting aftertaste.
Beans: Special Blend
Roaster: Okino Coffee
Organically grown, After mix
Imported individually
Peru 60%, Ecuador 30%, Guatemala 10%
【Impression】
Medium to dark body, nutty, cacao nib, a tint of orange, sweet, mellow, silky, clear, cocoa, roasted almonds, dark chocolate, rich, full-flavored, layers of bitterness with a touch of mellow sweetness between, a long lasting juicy sweetness as after taste.
Warm welcome back to Verve Coffee Roasters in downtown Santa Cruz.
There are some familiar faces and some new behind the counter, wondering maybe it is time for them to cultivate/nourish next generation. Downtown Verve is always filled with younger people, packed with people sometime, which appears their flagship is functioning as it designed to be.
Opening a flagship in downtown Santa Cruz three or four years ago, Verve may have adjusted their prospective to further business oriented: Bland equity building.
Verve Coffee hosted Varista Championship South West regional in Santa Cruz and sent their Varista to this competition. Are they known better now? Maybe, yes. Hosting a regional championship was their chance to imprint "VERVE" name nation wide and to gather coffee lovers attention.
Varista champ. is now growing and growing.
Coffee had been "in house" culture for a long time in the States, but, thank for Starbucks, it has turned as the key to grow and develop cafes/coffee bars culture. This is Nation wide trend moving toward to "gourmand coffees", better quality and flavor just like wines.
Behind the curtain, there is a big winner in this market: Harrio.
Sales of Hario US is growing since and I found it is funny to see most of coffee tools are made in Japan printed on. Especially, there are very very few pour-over tools and no water drip tools made in other countries. It has been only few years since US focused on "Coffee" as "articles of taste" so that there maybe new tools are developed already and hidden still.
Coffee is the chain of artisans: Grower, Buyer, Roaster, Varista.
There are always "tools" to develop and chance to create Magic.
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.
