Beans: Finca El Vosque
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: San Fernando,
Departamento de Nueva Segovia, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,500m
Variety: Catuai
Process: Fully washed and dried on patio
※Rain Forest alliance certified, Micro-lot
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 4
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Medium aroma, weak but aromatic, bourbon vanilla, milk cream, condense milk, caramel, sheer orange zest and black berries, juicy, medium light body, smooth texture, juicy, clear, vaguely tobacco, maple syrup, sugar cane, freshly squeezed cane juice but no greenness, ripe Turkish strawberries, citric acidity, Valencia and Belladonna oranges, cherries, touch of bitterness, cacao nib, chestnuts inner skin, tea leaf, round pearly sweetness with light tangy as a long lasting aftertaste.
【Note】
Winner of 2007 COE Nicaraguan program. The farm located mountain area between Dipilto and Jalapa, where Nicaraguan top quality coffee are grown. This lot is cultivated the highest altitude of Finca El Vosuque and delivered with a reefer container.
Beans: Finca El Pacamaral
Roaster: Home roast
Roasting Degree: City
Origin/Area: Cantón Taltapanca, Apaneca, El Salvador
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,200m～1,500m
Variety: Pacamara
Process: Washed
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Dark, mellow, high tone sweet aroma, Vanilla beans, caramel, freshly baked cookies, a touch of cinnamon, lightly nutty, roasted hazel nuts, almonds, maple syrup, vanilla nougat, sheer walnuts ash, light body, clear, clean, refreshing, soothing texture, well balanced sweetness and bitterness, smooth, velvety, milk chocolate, light acidity of cocoa powder, clear sweetness of fresh apricot, peach, dried pear, light acidity, orange zest, demerara sugar water, clear and watery sweetness as a long lasting aftertaste.
Excellent bean size, amazing flavor, acidity and aroma.
【Note】
Winner of 2005 El Salvador program. Finca El Pacamaral is located western El Salvador, 20km west of Mt. Santa Anna. The farm is established in 1984, however the owner, Eduardo Francisco de Jesús Castro Magaña, comes from the family which carries over 100yrs of coffee tradition. Blessed with volcanic soil and high altitude, his farm established well know status in Pacamara production after long hash trail.
Beans: Finca De Limon
Roaster: Home roast
Roasting Degree: High
Origin/Area: Matagalpa, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,250m
Variety: Caturra
Process: Washed
※National Winner in Nicaraguan program 2014
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 3
Bitterness: 2
Richness: 3
※Grade 1 to 5
【Impression】
Medium to Medium dark, spicy, lightly floral, Kaffir lime leaf, lemongrass, cacao nib, a touch of tobacco, cocoa, roasted ray bran, graham cracker, smooth, juicy, light texture, mellow, sweet, soft, mild, matured fresh prune, syrupy, honey, dark maple syrup, caramel, dates syrup, almond taffy, creamy, butter, heavy cream, orange peel, light acidity, a touch of key lime juice, pineapple, well balanced, layers of sweetness, light but mellow sweetness as a long lasting aftertaste.
【Note】
Extremely sweet, well balanced and buttery flavor coffee.
Beans: Gayo Mountain
Roaster: Home roast
Roasting Degree: City
Origin/Area: Takengon, Aceh, Western Sumatra, Indonesia
Grade: SG
Screen: 70mm up
Defect: N/A
Altitude: 1,500m～1,800m
Variety: Typica, Bourbon
Process: Fully washed
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 4
Richness: 4
※Grade 1 to 5
【Impression】
Dark, floral, almond flower, slightly woody, cider, juniper, winy, red grape, smoky, caramel, cocoa, full bodied, juicy, silky texture, fruity, well balanced, soothing, papaya, well matured yellow plum, law tone sweetness, roasted wheat bran, malt, brown rice syrup, light maple syrup, cacao nib, cloudy bitterness and gentle acidity, dragon fruits, caramel and dark flavored maple syrup with cacao nibs as a long lasting aftertaste.
【Note】
Gayo highland has been a closed and hidden region in mountains for a long time until specialty coffee cultivator finds potential of this area. Gayo mountain has suitable environment to grow coffee trees and the cultivators enlighten and introduced the techniques to heighten the quality of their production. Well processed and selected coffee beans is characterized by floral flavor with heavy/rich body as "hidden treasure".
Beans: Finca Sitio da Ponte
Roaster: Home roast
Roasting Degree: City
Origin/Area: Araponga, Matas de Minas,
Minas Gerais, Brazil
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,000m～1,100m
Variety: Red Catuai 46
Process: Natural
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 2
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium to medium dark, high sweet aroma, vanilla, dried apricot, milk chocolate, cocoa, hazelnuts, almond meal, lightly fruity, matured apple, full body, slightly tangy, a touch of tobacco, consistent, raisin, well structured, balanced sweetness and bitterness, honey, matured fresh prune, clear maple syrup, light acidity, green apple, mango, fresh, cacao nib and tobacco as a brief aftertaste.
【Note】
Winner in late harvest 2015 Cup of Excellence Brazilian competition.
Beans: Remera Bourbon
Roaster: Home roasting
Roasting Degree: High
Origin/Area: Southern Province, Rwanda
Grade: A1
Screen: S15
Defect: N/A
Altitude: 1,700～2,200m
Variety: Bourbon
Process: Fully washed, Dried on African bed
※ Bufcoffee
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium, light aroma, high tone of lime, lemon peel, passion fruits, a touch of pear as a top note, maple syrup on bottom, medium body, creamy texture, light flavor, clear, soothing, juicy but rich, high acidity, white grapefruits, lime juice, orange peel, cinnamon, clove, allspice, molasses, well balanced acidity and bitterness, cacao powder, brown sugar like sweetness, light clean sweetness as a long lasting aftertaste.
【Note】
This washing station is managed by private corporation called Bufcoffee, together with the other washing station Nyarusiza. These twin stations are wet mills and have been improving their quality since. Beans are dried on African style beds for two weeks. This lot has high density of natural bourbon sweetness.
Beans: Bali Inten Dewata
Roaster: Home roast
Roasting Degree: High/Nordic approach
Origin/Area: Kintamani, Bali, Indonesia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,065m～1,200m
Variety: Unknown,
Process: Natural
【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 2
Bitterness: 3
Richness: 3
※Grade 1 to 5
【Impression】
Light to Medium light, soothing, high fruity aroma, orange, caramel, vanilla infused, clove, brown sugar, juicy, light body, balanced bitterness and citric acidity, mellow, complex, syrupy sweetness, chocolaty, floral, nutty, dry, earthy, cinnamon, rich in layer, almond oil, lemon peel, white grape fruits, condense milk, light cacao nib like acidity as a long lasting aftertaste.
【Note】
One of unique character of this beans is aroma: fruity and soothing. In high roast, the beans gave the highest tone and long lasting aroma while medium had less fruitiness. For the very first time, I tried Nordic roasting style and applied to this one, but I assume high is the best roasting degree to have both natural process flavor and Balinese flavor. Unlike usual Indonesian, Balinese flavor has mellow and mildness together with exotic spiciness.
