Monthly MAME is created with the simple wish to share very, very special coffees with you and other coffee lovers all over the world. Whether you would like to brew with your favourite recipes or follow Emi’s recipes, it is about celebrating tasty coffees together every month. 

Here you can see the record of Monthly MAMEs starting in June 2020:

MONTHLY MAME 08 - January '21

The coffee for 08 was from the farm located in Monteverde (1300 masl), in the northern part of Costa Rica. Costa Rica has a few parts being well known for great coffees, the family Santamaria chose this location to do the sugar cane business first back in 1948. 

Since 2015 they do specialty coffee and the one of the family members, Luis Diego Santamaria wanted to bring his family business to the next level, taking their original varietals such as Caturra and Catuai and processing these as carbonic maceration. He and his friend and barista Ricardo Azofeifa Mora work closely together to find out processing methods to design unique flavours on top of the coffee varietals they grow.

Depending on their experimental processing methods, selected coffee cherries are placed in stainless tanks for days, then depulped and dried on African beds for about 3 weeks. 

This coffee offers the flavour journey of juicy tropical fruits, then cacao nib and lastly red wine.

 

MONTHLY MAME 07 - December '20 

The coffee for 07 was from the same farm as 03, El Paraiso (1930 masl), Cauca, Colombia. The variety is Castillo, this time processed as INDESTEC Red Plum (P-02). The producer Diego Samuel Bermudez Tapia is determined to make the innovation in processing beneficial to his and his neighbours, ensuring that their coffees are qualitative and tasty as designed. For this particular lot, this is how the coffee is processed:

  1. Cherries collected, 1st anaerobic fermentation for 48 hours in 18 Celsius in tanks
  2. Cherries get depulped
  3. 2nd anaerobic fermentation for 48 hours in 120 Celsius in thanks 
  4. 2 times thermal shock wash, first 40 degrees water and second 12 degrees water
  5. Controlled drying for 34 hours in 35 Celsius rooms

These complex steps created exotic red flavours like dragon fruits and pomegranates in a cup.

 

MONTHLY MAME 06 - November '20

The coffee for 06 had the distinct flavour of MATCHA! Such a unique coffee :)

The varietal is Green Tip Gesha, which is the most original Gesha ever, and this particular lot called Hacienda lot 237 is from the farm Janson (1350 masl), Volcan, Panama HighLands. This coffee was anaerobic washed and sun-dried on Patio for 15 days, turning out such a clean, sweet, gentle cup brewed with the note of Matcha green tea. 

 

MONTHLY MAME 05 - October '20

The coffee for 05 was with notes of red grape, cherry, raisin. It was from one of the collections by Project Origin by Sasa Sastic. The coffee is cultivated in Guji, Ethiopia (1950 - 2300 masl), the varietal is Heirloom. This lot had a name 0811, we renamed the coffee as Jasper Purple as the coffee is processed as Jasper natural. Intentionally crafted, combined with the recipe given, the cup is enjoyable with sweet and juicy mouthfeel. 

 

MONTHLY MAME 04 - September '20

The coffee for 04 was with notes of red grape, fig and rhubarb jam in silky mouthfeel throughout hot, warm and cold. The farm is called La Negrita (1800 - 2200 masl), located in Tolima, Colombia, run by the producer Mauricio Shattah. Mauricio, being a doctor and businessman, has a clear view and knowledge to design dynamic and complex flavours for each coffee he cultivates. Emi met Mauricio back in Feb in 2019 in China over cupping his collections. 

The coffee was yellow Bourbon, processed as natural anaerobic fermentation. Having the cherries tank-fermented for 72 hours and then dried on African beds in a dark, temperature and moist controlled environment for 4-6 weeks, the cup is filled with rich, dark sweetness and fruitiness like red grapes, ripe figs and rhubarb jam.

 

MONTHLY MAME 03 - August '20

The coffee for 03 was all about PEACH ICE TEA! Having the distinct note both in aroma and flavours, this must have been a true experience. El Paraiso (1930 masl), Cauca, Colombia. The producer Diego Samuel Bermudez Tapia is the director of INDESTEC (Innovation and Technological Development for Agriculture) and precisely processes his coffees with clear flavours in mind. The varietal is Castillo, processed and named as INDESTEC Lychee (Y-05). Whaaaat is that? Here is how it is processed:

  1. Cherries collected, 1st anaerobic fermentation for 48 hours in 18 Celsius in tanks
  2. Cherries get depulped
  3. 2nd anaerobic fermentation in mucilage for 96 hours in 18 Celsius in tanks
  4. 2 times thermal shock wash, first 40 degrees water and second 12 degrees water
  5. Controlled drying for 34 hours in 35 Celsius rooms

These complex steps created flavours of peach, ceylon tea and citric with big rich sweetness in a cup.

 

MONTHLY MAME 02 - July '20

The coffee for 02 was with notes of mixed berries, floral & herbal and cacao nibs - Stratus, the varietal Gesha, from the Morgan Estate (1700 - 1800 masl), Panama run by Jamison Savage. Together with Project Origin by Sasa Sestic, Jamison cultivates incredible coffees. Project Origin’s CM selection works with 4 types of carbonic macerations - Indigo, Jasper, Amber and Diamond - these processes craft definite flavours. This coffee Stratus was processed in Jasper natural, giving red, orange and yellow fruits. 

 

MONTHLY MAME 01 - June '20

As this very first Monthly MAME, THE coffee that made the co-owner of MAME, Emi Fukahori the World Brewers Cup Champion 2018. Yes, it was the varietal Laurina - named Frevo at the auction - from the farm Daterra (1200 masl), Cerrado, Minas Gerais Brazil. 

Daterra is an innovative and ambitious specialty coffee farm and has been working on this varietal Laurina since the last 10 years. Laurina, being less caffeine contained varietal than other typical arabica varietals, is not easy to cultivate. The tree is so small looking like bush promising low yields. The coffee was semi-carbonic macerated in a stainless tank for 48 hours, then dried on African beds for 20 days and finished up in a mechanical dryer. This processing method crafted flavours of grapes, orange and apple when the coffee is roasted and brewed. Emi was blown away by this complexity and silky, gentle mouthfeel in the cup.  After being frozen as green beans for 2 years, still elegant and sweet, Laurina was released to our subscribers.