This time, we will be reviewing the "[GSA] El Salvador El Carmen Farm Geisha Anaerobic Natural" roasted by mamepolepole Yoshiyuki Nakamura and TAKAMURA COFFEE ROASTERS Yuya Iwasaki .

 
This time, the raw beans used in the roaster comparison are "[GSA] El Salvador El Carmen Farm Geisha Anaerobic Natural".
This coffee is made from the rare El Salvadoran Geisha variety, and is produced using anaerobic fermentation, which is still rare in El Salvador.

This El Carmen farm is located in the Apaneca-Ilamatepec mountain range, which is one of the most popular coffee producing regions in El Salvador, and spans three departments.
Among them, it seems to be a farm located near the municipality of Ataco in the Ahuachapan department, which is located in the westernmost part of El Salvador, near the border with Guatemala.

The altitude is between 1,250m and 1,400m, which is not high enough to grow Geisha variety, which is said to prefer higher humidity and lower temperatures than other varieties. Because it is grown in the shade, blocking Hikaru sunlight, the fruit appears to ripen slowly and evenly.

I have been using CROWD ROASTER for nearly two years, but this is the first time I have received this brand.
First, let's look at the beans.

 

Roasting by Yoshiyuki Nakamura (left), Roasting by Yuya Iwasaki (right)

This time, both beans were finished with cinnamon roast, but even though they are roasted to the same degree, there are quite a few differences depending on the roaster, such as the color, the swell of the beans, the smoothness of the wrinkles, and the luster. I'm looking forward to drinking it and seeing how this will affect the taste.

Another thing that bothered me is that this brand doesn't have many beans with the vertical shape typical of the Geisha variety. You can often find beans like Bourbon , which have a colon but are slightly center-cut and bulge out.

Personally, I have always felt that Geisha variety (which is called and distributed), which is not very vertically shaped, has less of a floral scent, so I guess that is the flavor this time as well. (Although I think it's less glamorous because it's an anaerobic natural to begin with.)
Now let's extract it.

 

The extraction method is paper drip. Use the Melitta dripper to brew 140ml of coffee for 14g of coarsely ground coffee beans. Since the beans are lightly roasted, we aim to create a coffee that has a clean, gentle texture and an enjoyable aroma rather than a heavy body.

This time we will serve it in a wine glass so that you can enjoy the aroma during the tasting.

Very gentle and smooth attack.
You can feel the strong impression of a distilled spirit like rum, and the aroma leaves your nose.
It changes little by little in your mouth, giving off a sweet honey-like impression, plums, and a hint of nutmeg-like spice.

Some people may think that they don't like it when they hear the word anaerobic, but this one doesn't have the strong fermented scent that is often avoided.
(I think the impression will change depending on how you brew it.)

A moderately aromatic alcohol-like aroma spreads in your mouth and passes through your nose, allowing you to enjoy the aroma for a long time.
To be honest, I quite like it.

As expected, I can't really feel the floralness typical of Geisha variety.
However, it has a clean and well-balanced flavor that makes you think that if you had done the same anaerobic natural treatment with other cultivated varieties, it would not have had such a beautiful taste.

Anyway, it has a long aftertaste.
It doesn't just remain sticky and heavy, but it gently fades away little by little, which is very comfortable.
It has a very beautiful taste, complex aroma, and a long aftertaste.
I'll say it again, I really like this.

Next, we will have GSA roasted by mamepolepole Nakamura .
Sweetness like orange jet and firm body...

I was off track.
The purpose of extraction was to create a coffee with an enjoyable aroma and a clean, gentle texture, so neither the extraction method nor the tasting method were appropriate for this roasted bean.

I think there is an extraction and tasting method that can make the best use of this bean, so I would like to brew it again.

Although it is not a pure drinking comparison, the purpose is not to ``evaluate under the same conditions'', but to ``enjoy the beans to the fullest'' that each roaster has finished, so we will immediately try to make them even more delicious. I would like to brew it again.

 

 

In order to bring out the best in the roasted beans, Mr. Nakamura used the LiLi Driper Classic with a thick body, smooth mouthfeel, and firm sweetness. Extract coffee.

Tasting is done in a cup with a slightly thicker mouth so that you can enjoy a smooth mouthfeel.



Yes, it was this one after all.
It has a thick, smooth mouthfeel and aromas like cacao and red wine.
The gentle acidity of Kiyomi gives the coffee a refreshing feel.

And this one also has a good aftertaste.
A strong cocoa aroma and aftertaste reminiscent of dark chocolate made from coarsely ground cocoa.
It has a rich aroma that hits your nose, and the coffee has a gentle tone, making it very relaxing both physically and mentally.
The aftertaste, reminiscent of crunchy chocolate, is also interesting.

As it cools down, the red wine becomes more pronounced.
I also noticed an almond-like scent and a slight bonito soup-like impression.

Once it cools down to room temperature, it will give you the impression of Shaoxing wine.
The syrupy, honey-like sweetness lingers for a long time, making it very pleasant.

I guess you could call it anaerobic, but the fermentation gave the impression of rum in the coffee roasted by Iwasaki earlier, but this one felt more like red wine, and both gave the impression of alcohol. I see.

I don't like the strong aroma of fermentation, but this time I was able to enjoy both roasts.
Similarly, this brand is recommended for those who don't like strong fermented aromas and prefer coffee with an alcoholic aroma.

I couldn't really feel the floral feel typical of Geisha variety either.
This brand "GSA" probably has that kind of flavor.

However, regardless of the Geisha variety, I was able to enjoy both types of coffee which were simply outstandingly delicious.

Even though the coffee was roasted to the same level of cinnamon roast, the taste was very different.

The coffee roasted by Iwasaki is light and light, yet you can enjoy a complex aroma centered around the aroma of distilled spirits.
Mr. Nakamura roasts coffee with a gentle tone, a thick and smooth mouthfeel, and a complex flavor that changes around the aroma of cacao and red wine.
What they have in common is that they have an alcohol-like aroma and complex flavor, and a long after-flavor.

I think it is a feature of CROWD ROASTER that you can enjoy these differences.
Green beans from the same farm and lot are transported and stored in the same way, and different roasters finish them into the flavor they want to express.

 

This means that you can learn more about the potential of that superior quality raw coffee.
It's a very niche and profound service that allows you to experience a world that you can't really know unless you're a roaster yourself.

This time, the coffees were roasted at different times, so the aging period is also different.
The impression will change as it ages, and of course the taste will change depending on how it is brewed.

Although this review does not guarantee that you will definitely enjoy the taste described above, we hope that it will be of some help to you in your coffee life.

That's all for today.
May good coffee be in your life.
Takeru

 

After receiving such wonderful comments, I feel like I have nothing left to say (lol)
If I were to tell you what I am conscious of when roasting, I would say it is ``my own style.''
The roasting production cupping is repeated every week, and the staff members who drink with us say it's "Mr. Iwasaki 's roasting."

Every once in a while, I would roll my shoulders around and ask the barista, ``Let me adjust one type of espresso!'' and the espresso I adjusted would be ``Mr. Iwasaki 's flavor.''

The coffee that was roasted for the first time at CROWD ROASTER 's roast event was said to have a " Iwasaki -like taste" from the staff when cupping it after roasting.

Apparently, there is "my taste (roasting)," and that is actually one of my goals.

In a past interview, I talked about roasting as follows.
``I want to bake coffee that conveys the taste and atmosphere of Takamura.While cherishing the original taste of the ingredients, I want to make coffee that, when I drink it, immediately brings to mind the faces of the people who baked it and the time they spent at Takamura.'' I want to make something that people can recognize as Takamura coffee.''

The following words I received from Geisha Anaerobic Natural, El Carmen Farm, El Salvador, where I roasted [GSA] this time, may be the characteristics of my roasting that hit the mark.

``It has a long aftertaste.It doesn't just leave a sticky, heavy finish, but gradually fades away, which is very pleasant.It has a very beautiful taste, a complex aroma, and a long lingering scent.''

I'm happy.
I think I'll do whatever it takes to make it taste better.
“If cutting corners makes it taste better, I’ll cut corners lol.”

Also, it's great to enjoy it freely like in this drinking comparison.
I also enjoyed the article!