Roasted by Coffee County Japan
農園名: Rancho São Benedito(サン・ベネディト農場)
生産国:Brazil(ブラジル)
生産地域:Dom Viçoso, Minas Gerais(ミナスジェライス州、ドン・ヴィソーゾ)
生産者:Mariana de Carvalho Junqueira(マリアナ・デ・カラバリョ・ジュンケイラ)
標高:1,200m
品種:Yellow Catuai(イエローカトゥアイ種)
生産処理方法:Natural
ローストレベル:Light roast(浅煎り)
フレーバープロファイル:Floral, Guava, Melon, Mango, Malic acidity, Vanilla, Hazelnuts, Creamy, Thick mouthfeel, Roasted tea, Long sweet aftertaste
Roasted by Assembly Coffee UK
Farmer — Daniel Chilcon
Region — El Diamante, Peru
Process — Washed
Varietals — Caturra, Pache
Altitude — 1900 masl
Tastes like
Red apple + Cacao + Creamy
Roaster : Roastwork Hong Knog
Origin
PNG Baroida Coltrane Family
Process
Natural
Variety
Arusha / Typica / Bourbon
Roast
Light
Tasting Notes
Mango / Grapefruit / Passionfruit / Kiwi
Roasted by Apollon’s Gold Specialty Coffee
Tasting notes: muscat, peach jam, hibiscus, mango
Coffee type: full-bodied, very sweet, super high grown, washed like
Producer: Alejandro Solis
Area: Dora, Tarrazu
Altitude: 2050 m.a.s.l
Variety: Villalobos
Process: red honey
Roasted by Apollon’s Gold Specialty Coffee
Tasting notes: peach, passionfruit, muscat
Coffee type: bold, tropical, intense, very sweet
Producer: Mierisch Family
Area: Jinotega
Altitude: 1400 m.a.s.l
Variety: Yellow Pacamara
Process: washed
Roasted by Apollon’s Gold Specialty Coffee
Tasting notes: melon, strawberry, apricot, pineapple
Producer: Hector Bonilla
Area: Tarrazu
Altitude: 1850 m.a.s.l
Variety: Geisha
Process: natural(anaerobic slow dry)
Roasted by Apollon’s Gold Specialty Coffee
Tasting notes: grapefruit, honeysuckle, jasmine, orange, Darjeeling
Altitude: 1900-2500 m.a.s.l
Variety: Heirloom
Process: washed
Roasted by Apollon’s Gold Specialty Coffee
Tasting notes: Lychee, Raspberry, Papaya
Altitude: 1750 m.a.s.l
Variety: Bourbon
Process: washed
TROUBLE - Colombia (White Wine Process)
Colombia, Jardines del Eden
Varietal: Castillo
Process: Natural (white wine process)
Altitude: 1760- 2050 masl
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Grown by Felipe Arcila at his farm Jardines del Eden, this Castillo lot was processed by what Felipe calls White Wine Fermentation, named after the chardonnay notes it brings forward in the coffee. To achieve this the coffee is exposed to a 30-hour dry anaerobic fermentation. Next, the cherries are dried on raised beds until their moisture content is 20%. This is to allow for a more controlled extended fermentation. After which the coffee is placed into grain pro bags for 80 hours. In this stage, the fermentation is driven by natural yeasts. These kinds of innovative processes are what ensures Felipe produces unique and incredible coffees.
Green apple acidity, custard mouthfeel, sugary sweetness and a white wine effervescence.
LISTEN TO BATHORY - Mexico
Roasted by Dark Art Coffee UK
Mexico, Guerrero Juba
Varietal: Typica
Process: Natural
Altitude: 1400 - 1500 MASL
Raspberry sweetness with yoghurt acidity with notes of caramel
WILD ANGELS - Mexico
Roasted by Dark Art Coffee UK
Mexico,Oaxaca
Varietal: Typica
Process: Washed
Altitude: 1,350 - 1,500 masl
Milk Chocolate mouthfeel with dark plum acidity and subtle floral notes.
DRAGON - Brazil
Roasted by Dark Art Coffee UK
Brazil, Minas
Varietal: Yellow Bourbon
Process: Natural
Altitude: 1,230 masl
Chocolate body and milky mouthfeel with black grape acidity and notes of Brazil nut and caramel.
Roasted by Roastwork HK
Origin
Brazil, Colombia, Guatemala, Sumatra
Roast
Medium dark
Tasting Notes
Intense dark chocolate/ Hazelnut / Sweet caramel finish / Full body
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Origin
Brazil Ipanema Dulce
Process
Sweet Natural
Variety
Bourbon
Roast
Japanese Dark Roast
Tasting Notes
Dark chocolate / Dark chocolate / Dark chocolate / Roasted nut / Very long finish
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Roasted by Coffee County Japan
生産処理場 : Tabe Burka washing station(タベ・ブルカ ウォッシングステーション)
所有者:Tadesse Edema, Barukume Coffee Export(タデッセ・エデマ)
地域 : Suke Waraqata, Uraga, Guji zone(ゲデオゾーン、ウラガ、スケ・ワラカタ村)
生産国 : Ethiopia(エチオピア)
標高 : 1,850~2,000m
品種 : Ethiopian Heirloom(エチオピア在来種)
生産処理方法 : Natural process(ナチュラルプロセス)
ローストレベル:Light roast(浅煎り)
フレーバープロファイル: Strawberry, Yellow peach, Prune, Honey, Milk chocolate, Syrupy mouthfeel, Long sweet aftertaste