Name: Finca Hartmann
Roaster: Doi Coffee
Roasting degree: Full-city
Area: Chiriqui, Santa Clara, Panama
Variety: Pacas
Grade: SHB-EP
Screen: 17up
Altitude: 1,500m
Defect: 0-6/300g
Processing Method: Fully Washed
※Rainforest alliance certified
【Flavor scale】
Aroma: 3
Sweetness: 4
Acidity: 4
Bitterness: 2
Richness: 2
※Grade 1 to 5
【Impression】
Medium dark, chocolaty, citric, grapefruits, lime, round, mellow, sheer spare mint like soothing aroma on top, silky texture, full body, bold, high in acidity, lemony, high tone of lime, cacao, fruity bitterness, tangy as purple grape skins, honey like deep sweetness, peach like sheer flavor, earthy, spicy, tangy bitterness as a long lasting aftertaste.
【Note】
This panama somewhat has similar impression as African beans, Kenya: earthy and soothing. Lighter roasting may bring fruitiness, such as grapefruits, peach and so on, to surface.
Name: Cornelio Nunez
Roaster: Coava coffee roasters
Roasting degree: City
Area: Petatillo, Copán, Honduras
Variety: Catuai
Grade: N/A
Screen: N/A
Altitude: 1,550m～
Defect: N/A
Processing Method: Washed
【Impression】
Medium, citric top note, high tone black pepper like spicy aroma hidden, milk caramel like sweet aroma as bottom note, light, juicy, transparent, high tone, citric as lime juice, lemony, clear, fine bitterness follows, thin layer of maple syrup like sweetness beneath, fruity bitterness as a long lasting aftertaste.
Good for paper drip.
Medium ground w/ Melita dripper is preferable.
Drive throus, drive throus, drive throus...
Usually, there are not much expectation for drive through coffee, because millions of "drive throu"s, such as Starbucks, are only available to have a sense of "Yes, I have a smell of coffee!".
However, there is the one which may wipe off such ideas: Mercurys Coffee Co.
Mercurys Coffee Co. locates its coffee stands in greater Seattle area, such as Woodeinville, Redmond, and Kirkland. Although only two of them we stopped, both of them were reasonably busy but nothing to defeat tolerance for frustration of waiting.
Talking about Cafe Latte, a cup quality strongly depends on Barista.
This is the fact applies to every coffee stand, so sometimes popular neighborhood cafes may not satisfy your craving for a good cup. Judged by cups we had in the morning, their coffee stands seem to either hire well trained Baristas or train them well enough. Regarding Soy latte, Baristas often talk about quality of "foam": soy milk tends to give poor and less volumy form than regular milk.
There were no expectation for drive-throu coffee stands, so the first cup of Mercurys' coffee was such pleasure and joy.
Name: Rwanda Intore S15
Roaster: Nama-mame Hompo
Roasting degree: City
Area: the Lake Kivu Region, Western Rwanda
Variety: N/A
Grade: N/A
Screen: S15
Altitude: 1,600～2,100m
Defect: N/A
Processing Method: Fully Washed
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 4
Richness: 4
※Grade 1 to 5
【Impression】
Medium light to medium, compound aroma, spicy, pear, anise, dried apricots, citrus, light texture, juicy, mellow, mild flavor, well balanced sweetness and bitterness, cacao, light sweetness of roasted pine nuts, cashews, and almonds, clean, light touch of citric acidity, fresh and fruity sweetness of green grape, light touch of cacao like bitterness and mild tangy-ness of Asian pears as a long lasting aftertaste.
【Note】
This coffee is named after Rwanda’s traditional dance troupes, whicih means "The One" in Swahili. Although Rwanda is slow growing coffee market, it is the only country to host COE in Africa.
Beans: corazón blend
Roaster: cafe de corazón
Roasting degree: Medium
【Impression】
Medium dark, cacao, chocolate aroma as top note, scented w/ citrus, lemon peel, smoky, watery, tangy bitterness followed by dates sugar like vague sweetness, smokey bitterness as a long lasting aftertaste.
Beans: Haiti
Roaster: cafe de corazón
Roasting degree: City
【Impression】
Medium light to medium, high tone, lime like acidity, fruity aroma as to note, roasted soy beans like nutty aroma hidden, dark chocolate, citric, lemon peel as the last note, medium light body, well balanced bitterness and sweetness, juicy, mellow, clear, pure, flat bitterness, fine sweetness as fruit sugar, touch of orange sweetness, transparent, juicy clearness and thin layer of bitterness as a long lasting aftertaste.
Nice combination with adzuki bean jam sweetened with Muscovado sugar.
【Note】
Non coffee lover might like this coffee and this roaster. Very pure and clear flavor, light tone of sourness follows flat juiciness. Green beans are well filtered, sorted screen size.
Following is just my assumption:
Beans: Mar Blanche
Varietal: 100% Typica
Process: Washed
Slip into an alley and look carefully. The shop blends itself quietly with surroundings.
Located in the middle of quiet residential area in historical Nishijin, Kyoto, "cafe de corazón" is a small and cozy hideaway from noisy outside.
Although this shop named itself "cafe", its atmosphere is "coffeehouse", where quiet and cozy to face "coffee".
Masaru Kawaguchi, owner of "cafe de corazón" has graduated from cafe Bach, Minami-senjyu Tokyo, and open his own coffee roastery here in Kyoto. There are a lot sign of Bach all over the cafe, blended Mr. Kawaguchi's own atmosphere.
Beans are selected from Specialty line. His blend coffee taste very much carry Bach DNA, but feels darker than his master, Mr. Taguchi.
