Nicaraguan Cattura 中深煎り100g 猫の江ノラベル

日本で江ノ屋にしかないコーヒー豆、カトゥーラを中深煎りで！

遡ること四世代前。Zacarias Blandon（ザカリアス ブランドン）がニカラグアが1960年代に、ニカラグアにある海抜1,400mのJinotega山（ヒノテガ山）の山中でコーヒー豆の栽培を始めたことから始まります。高地栽培はに中途夜の寒暖差により栄養を蓄えて完熟するのでコーヒー豆の栽培にはうってつけの場所でしたが、大雨や天候による困難な時期も多かったそうですが、世代を重ねるごとに栽培プロセスを更新し、改善されて今にいたっているそうです。

四代目のRebecca（レベッカ）は三代目である父親が亡くなった時にアンテナショップとなるカフェStemmaをフロリダに開業し、このコーヒー豆を焙煎し、販売を始めました。

これが江ノ屋二代目と知り合うきっかけとなりました。江ノ屋二代目が先代を亡くしたのとレベッカが父親を亡くしたのが全く同じ年の同じ月、江ノ屋が開店したのとStemmaが開業したのも同じ年の同じ月。いろんな共通点からすぐに意気投合しました。

この農園ではたくさんのアラビカ種を栽培しています。同じアラビカ種でも銘柄によって全く味が異なりますので、Stemmaの焙煎士さんがその特徴に合わせた焙煎をしています。

江ノ屋二代目はStemmaの焙煎士から焙煎加減やカッピングでの確認作業をしっかりと教示され、それを江ノ屋の焙煎士に伝え、Rebeccaの想いを日本に届けています。

このカトゥーラは素晴らしい香りをもち中深煎りでそのすっきりとした苦味とほのかな酸味をお楽しみいただけます。コーヒーの苦味は大好きだけど焦げた苦味が苦手という方はぜひ、KUBAN社製の５キロ焙煎釜に３キロだけを入れ、ムラなく贅沢に焙煎したカトゥーラをお楽しみ下さい。

*最後の写真二つはレベッカのお父さんが農園にいた頃の写真と、中央のレベッカと母親のマリア・1番右端の焙煎士とスタッフたちです。

＊画像とお豆の品種は異なる場合がございます。

Parainema, Arabica family, is ONLY AVAILABLE at Enoya in entire Japan. Enoya the second gen. directly negociated and imported this beans from the family owned farm in Nicaragua. At the farm this Parainema grow right next to orange trees and the farmer call this beans “cafe naranja”, orange coffee.  Not like Gesha or Yirgacheffe, this strong yet mild acidity gives you a big smile!  Enoya the second didn’t care for strong acid coffee until meet this Parainema.

Caturra coffee beans from a small farm in Nicaragua : only available at Enoya in Japan!

Going back four generations. It all began in the 1960s when Zacarias Blandon began growing coffee beans in the mountains of Mount Jinotega, located 1,400 meters above sea level in Nicaragua. Cultivation at high altitudes was a perfect place to grow coffee beans due to the temperature difference in the middle of the night allows them to store nutrients and reach full ripeness.

However, there were many difficult times because of heavy rain and weather, but as the generations passed, they continued to grow coffee beans. The process has been updated and improved by generations until now.

Rebecca, the fourth generation, opened the cafe Stemma in Florida which represents their coffee beans when the third generation(Rebecca’s dad) passed, and the shop now roasting and selling roasted coffee beans as a whole seller.

This led to meet her. I, as the second generation of Enoya, lost my dad and Rebecca lost his father in the same month of the same year, Enoya and Stemma opened in the same month of the same year. We immediately hit it off because we had a lot in common.

This farm grows many Arabica varieties. Even the same Arabica varieties have completely different tastes depending on the brand, so Stemma’s Roaster roasts them to suit their characteristics.

The second generation of Enoya has been thoroughly taught by Stemma’s Roaster how to check roasting quality and cupping, and he I passed/shared this information to Enoya’s Roaster, delivering Rebecca’s thoughts to Japan.

This Caturra has a wonderful aroma and is roasted medium to dark to enjoy its clean bitterness and subtle acidity. If you love the bitterness of coffee but don’t like the bitterness of burnt coffee, please put only 3 kg into a KUBAN 5 kg roasting pot and enjoy the even and luxurious Caturra.

*The last two photos : Rebecca’s dad at the farm, and Rebecca and her mom Maria are in the center/ the Roaster at most right/staff