El Limoncillo Pacamara peaberry is rich coffee with bearing that i almost forget it even exists.  Beans come from Matagalpa, Nicaragua. The El Limoncillo estate itself is community run, 100% ecological place, where people are doing whats their passion – perfect coffee.  They don’t hold  specific certificates for any kind of  Fair trade / Utz kapeh, but they keep winning cup of excellence awards almost every year. The coffee is wet processed, washed and sun dried. Pacamara is subvariety of Maragogipe, typical large bean from Nicaragua.

The nose didn’t give me any specific feelings, i’ll update this if I change my mind.

The taste is absolutely delicious. You can find very very rich and balanced coffee which just takes all attention. You can taste a twist of citrus fruits, apple and peach. It also has superior aftertaste and changes to whiskey-like dark sugar aroma.

This is high quality premium coffee. If you find this, you better try!

Tags: cup of excellence, el limoncillo, Nicaragua, pacamara

Brazil is the biggest producer in coffee market. It is the France in wines. Brazilian coffee varies from the poorest quality to the top of the business. It is difficult to describe typical brazilian coffee. Most of the coffees have low acidity, because of the low altitude they are growing, the better ones are grown higher and have bigger fruit and they produce brighter cup. Typically brazilian coffees are roasted light. The “better” coffees are often called Santos Brazil or something like that. Thats what you can find from the coffee dealer. But this one coming is what to really look for:

Cachoeira Canario comes from the pioneers of classy coffee: The Carvalho Dias family. The farm produced coffee from the early 1800’s and nowadays produces the most awarded coffee from Brazil. The crops grow around 1100m above the sea level which is high compared to typical brazilians growing at 500-600m.

The nose gives a little bit of sweet liqueur and salted nuts.

The Taste: a flawless vigorous body – the perfect cup. Light roast gives more nutty aromas, dark roast brings the chocolate to the front. Nuts, toffee, feeling that everything is okay.

Dark or light roast: If you can find this anywhere, just buy it. To maintain good balance brew it with coffee syphon!

(The rumour from the streets tells that Kaffa roastery is importing this to finnish markets soon. )

Tags: bourbon, brazil, coffee, dark roast, fazenda cachoeira

New guinea AA-grade coffee grows in similar conditions as Indonesian coffees. The sun, the temperature, rainfall and even the size of the bean is very close.
The geography is nearly same, but the reason why to try this is the processing method: wet processing. It gives a whole lot new perspective to Indonesian-style
short after taste, massive body coffees. Wet processing – in this case – turns new guinea to feel more like mid-american coffees – the junglish glimpse.

The nose gives you smooth muddy flavour, little bit of forest.

The taste is accurate, smooth and short. If you let the cup cool down a little bit, the taste will turn into a complex floral mix with herbs and little bit of apple.
The apple flavour will disappear quickly if you let the beans to turn too dark. I recommend to keep it mid-roasted, it easily slips to too dark. The after taste has
Bordeaux-wine-style pencil which turns to carbon.

New Guinea AA coffee is good choice if you are into Indonesian style strong bodied coffees.

Bali isn’t very well known for its coffees, perhaps because large producers like Java and Sumatra are closeby. However markets have different varietals for sale and what locals tend to keep the superior quality of the island (or its just trick to sell more) is Bali gold.

Bali gold is mixture of different plantation in northern Bali but you can’t call it a blend, because there isn’t enough difference between the bean quality. Bali gold is not grown in the earthfills of volcano but the soil does have fertile features because of these large volcanos. Its dry processed Sumatra-style high quality coffee.

I was having a holiday in this January and long visit in Sumatra and Bali also gained results for coffee investigation. I didn’t manage to enjoy any Kintamani when staying in Bali but I bought some just before the departure.

Bali Kintamani is organic coffee grown in the northern parts of Bali in the highlands of Kintamani volcano. Kintamani is wet-processed coffee – unlike other stereotypical Indonesian coffees. That causes totally different taste and nose – almost uncomparable to other Indonesian brands.

The nose gives well balanced super soft earthy flavour, if you smell it precise enough you can notice Kintamani greeting you by saying “good morning”.