Nicaragua is divided into four main appellations, namely Segovias, Matagalpa/Jinotega, Boaco and Pacific. The highest planting height is around 1,500–2,000 in Segovia, and the coffee produced is the highest level SHG (Strictly HighGrown).
Coffee cultivation in Nicaragua
The abundance of volcanic ash and shaded planting produces high-quality Nicaraguan coffee with a mediocre, mild, slightly acidic flavor. Nicaraguan coffee is the largest of all coffee beans, while MADRIIZ (Madriz) is located in the mountains of northern Nicaragua, adjacent to Nueva Segovia, Jinotega and Esterli, an area of tranquil elegance, with the famous Somoto Gorge, where the local population is mainly indigenous peoples of various tribes and the colonial period mixed with the Spaniard race (mostly Chorotegas).
Coffee is produced locally, the processing trade that develops arts and crafts, and the delicious cuisine with tradition. Madrids is characterized by a cool climate, its small town is deceptively simple, but the white buildings with beautiful house roofs and special tiles are characteristic, there are also many coffee plantations in the area, and the mountains are covered with verdant pine trees and oak forests.
In a pure natural growing environment, more complex operations are used to maintain the delicate aroma and taste of coffee, produced in northern Nicaragua with an average annual rainfall of 1500-1700 mm and a temperature of 20-29 degrees Celsius.
Great view of the estate
Located on the outskirts of San Fernando, Nicaragua, The Manor Bella Vista is carefully managed by the family of founder Roger Esau Herrera Ortez. The estate is located in a mountainous area at an altitude of 1400-1650 meters, and the low temperature causes the coffee trees to grow slowly, usually after the saplings are planted, it takes four years to start bearing fruit. Of course, the advantage of this is that the coffee produced by the estate is very sweet.
Roger Esau Herrera Ortez chose this place as his coffee cultivation area in 1997 and has grown through all the difficulties today, with Roger Esau Herrera Ortez already owning four coffee plantations and a washing station. With the exception of Belle Magian Manor, which he personally managed, the other three plantations were managed by his sons.
Roger Esau Herrera Ortez decided to invest more in improving the facilities at the washing station, such as the use of a wastewater reuse system and a new washing grading system, which not only avoids water pollution but also improves the grading capacity of the coffee and gets more and better specialty coffee. Also in this season, Mr. Roger Esau Herrera Ortez finished fifth in the Nicaraguan Cup of Excellence Green Bean Competition.
How to handle it
Washed: Using wash and fermentation to remove the pulp and mucous membranes of the peel, farms that use the wash method must build a wash tank and be able to introduce an endless stream of living water. When processing, the completed beans are placed in the pool, pushed back and forth, and the friction of the beans and the power of running water are used to wash the coffee beans until they are smooth and clean. The entire fermentation time is only about 24-30 hours.
Raw bean analysis
The Maracaturra variety comes from a blend of Maragogype and Caturra, with both the full body of the former and the sweet flavor of the latter, commonly found in Nicaragua.
Maracaturra: A hybrid variety, a hybrid of elephant bean (Maragogype) and Caturra, very common in Nicaragua. But the variety is twice grown in Apaneca, El Salvador, a coffee estate in Cup of Excellence, Finca Himalaya.
Breaking with Tradition: Why Maracaturra?
Mauricio currently grows elephant beans, orange bourbons, and pacamara. Despite the excellent flavor of his current coffee, he still struggles to find ways to progress.
Mauricio spoke to Manuel Meza, then research director at The Salvadoran Foundation for Coffee Research (Procafé), who told him that Matagarpa, Nicaragua, had met Maracaturra and had won the top 5 positions of cup of Excellence several times.
Manuel Meza was happy to help Mauricio, so he brought maracaturra seeds to plant for Mauricio.
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What's so special about Maracaturra?
Like the elephant bean (Maragogype), maracaturra's coffee beans have a large body size. Mauricio told me it inherited the excellent flavor and high yield of Caturra. Its diminutive stature has abundant leaves and has the effect of blocking the blow of high winds - it is very useful in Mauricio's often windy estates.
Unfortunately, this variety is prone to leaf rust and therefore requires a high degree of care. Its flavor is tropical fruit with bright acidity. It finished 5th at Cup of Excellence in 2015, and Mauricio believes its future harvest will be better than Pacamara's.
In the future, Mauricio plans to treat the coffee cherries of Maracaturra with semi-washed, honey treatment, and sun treatment. In doing so, he will be able to find the best way to deal with it. He uses the African bed, which stabilizes the circulation of air and thus makes the drying process more even.
【Roasting analysis】The particles of this coffee are relatively large, and the density is larger, the dehydration process is elongated, the heat absorption process is also relatively slow in the baking process, the process of the Mena reaction is also relatively slow, the yellowing point is 6 minutes, in the first batch of roasting, the temperature of the beans is relatively high, the temperature of the beans is 200 degrees, the firepower is also relatively large, and the firepower is gradually adjusted as needed during the baking process. In this method of operation, the dehydration time of coffee is relatively elongated, and the heating rate is 6-8 degrees every thirty seconds.
Baking machine Yangjia 600g semi-direct fire
Furnace temperature to 200 degrees Celsius into the pot, damper open 3, 1:00 after adjusting the fire 140 degrees, the damper is unchanged, the temperature point is 1'37", maintain the firepower, at this time the bean table becomes yellow, the grass flavor disappears completely, dehydration is completed, the fire is unchanged, and the damper is adjusted to 4;
The 6th '05'' dehydration, 9'33" bean table appears ugly folds and black markings, toast flavor obviously turns into coffee aroma, can be defined as a prelude to a burst, at this time to hear the sound of a burst point, to 9 '53 " began to explode, adjust the fire to 80 degrees, the damper is fully open 5 (adjust the fire to be very careful, not small to no bursting sound), after a burst to develop 1'55", 192.5 degrees under the pot.
This coffee bean is 100% Maracaturra, fruity, rounded, sweet and long-lasting, delicate, clean and balanced, with a long and lively almond flavor.
Brew analysis
Recommended cooking method: siphon, hand punch
Abrasion: 3.5 (Fuji)
V60 filter cup, 15 g powder, water temperature 91-92 degrees, grinding 3.5, gouache ratio close to 1:15 33 g water stuffy steaming, steaming time 25s segment: water injection to 100ml off water, slow water injection to 225ml, that is, 30-100-95
Other drip extraction recommendations:
Normal pressure, recommended abrasion degree of 3.5-4 / water temperature 92 ° C
Aile pressure, recommended 2.5 degree of grinding, water temperature 88 ° C
Hand punch: 3.5 degree of grinding, water temperature 89 °C
Light roasted City: Lemongrass aroma, citrus slightly sour is very attractive, the taste is as bright and thin as the traditional Mesoamerican beans, fruit star fruit sweet, the aftertaste carries the sour sweetness of mango.
Medium roasting (general B): The aroma of jasmine, citrus acid in front is covered by the fragrance of milk, high-quality slip, the sweetness of the plum candy after cooling at the ends, turning into red apple sweet, the whole cup of coffee is pleasant.
Heavy roasting (general C): peach apricot nut aroma, taste similar to beeswax texture mellow, full of malt sweet and chocolate sweetness, Nicaraguan coffee heavy roasting (slightly thick to strong) is indeed very suitable for brewing espresso, you can feel the mellow side of Nicaraguan coffee.
Nicaragua Forest Estate Micro Batch Javanese Species Sunshine Finca El Bosque Microlot Java Natural
Country: Nicaragua
Appellation: Nueva Segovia
Altitude: 1250-1560 m
Treatment: Sun exposure
Rating: SHG
Breed: Java
Flavor description: floral, citrus, tropical fruits, juice, milky, clean and bright, body delicate, long afterglow
The Forest Estate (El Bosque) in the Dipilto and Jalapa blocks of New Segovia was taken over by Julio Peralta in 1991. The estate on the hillside of the Honduran border has a spectacular mountain view, and coffee grows in the shade of bananas and Inga trees. The coffee growing block is located at an altitude of 1250-1560 Michael, in addition, the good environmental conditions such as the suitable daily average temperature of 27-13 °C and the annual rainfall of 1800 mm, combined with Julio's inherited passion and dedication to specialty coffee, can always produce bright, lively and rich and delicate coffee. The forest coverage rate of the entire estate is as high as 2.6 times the area of coffee cultivation, and in addition to coffee cultivation, the rest of the land is mostly different varieties of pine and oak trees, which effectively preserve biodiversity and also obtain rainforest alliance certification for the estate. Forest Manor currently grows varieties such as Kadura, Kadui, Javanese and Verasacci. This carefully selected Javanese batch has a rich fruity flavour with hints of floral notes and excellent sweetness.
Nicaragua Falls Estate
Nueva Segovia is one of three specialty coffee regions in northern Nicaragua near Honduras. In recent years, the coffee estate in New Segovia has performed very well in the COE competition, and the Waterfall Manor is one of the coe winning estates in the geographical area of San Fernando, named after a 40-meter-high waterfall in the manor. The owner of the estate, Genaro Herrera, founded 14 years ago, is located at an altitude of about 1,300 meters above sea level and about 16 hectares of planted area, and currently grows varieties such as Bourbon, Kadura and Malakadura. In addition to the importance of coffee quality reflected in the manor's emphasis on excellent varieties, the green bean processing process and cupping are also important aspects of maintaining good quality, such as having its own dry mill (Dry Mill) and equipped with African-style sun trellises instead of cement floor sun, more accurate grasp of each treatment detail.
Region: San Fernando, Nuevo Segovia
Altitude: 1200-1400 m
Treatment: Red honey treatment
Breed: Cardura
Flavor Description: Dried fruit, dried longan, spices, herbal aroma, maple sugar sweet
Red honey-treated coffee beans are not really beans, but the seeds of coffee cherries, which are red fruits when ripe, and may have a yellow and orange appearance depending on the variety.
However, before the coffee beans are roasted, there are several layers of substances to be removed from the outer layer of the fruit, and then the coffee beans will be dried to a moisture content of about 11%, mainly two common treatment methods: the use of water to remove the pectin layer of the water washing treatment, and direct exposure to the fruit and then to the sun treatment of the ex-layer substance.
Honey treatment is somewhere in between, where the outer layer of the fruit is partially removed and part of the pectin layer is retained and dried.
Why is it called honey? Probably because "pectin layer treatment coffee" sounds more unappetizing. Unless it is a person who knows how to handle it, the pectin layer is a very sweet, viscous honey-like substance, even if the name of this treatment method has nothing to do with flavor, honey processed coffee is also known for its high sweetness.
The red honey treatment will dry in a cooler place to slow down the drying time, which will increase the exposure of the coffee beans to moisture.
Buenos Aires Estate
The estate is located in the woods of the town of Dipilto in Nueva Segovia, northwest of Nicaragua, just one kilometre from the border with Honduras. It has four coffee farms: Santa Adelaida, Buenos Aires, Las Nubes and Las Vegas, located at an altitude of 1200-1500 meters above sea level. The coffee plants are sheltered by shaded trees and have a permanent reforestation program. Abundant rainfall, fertile soil, adequate altitude and reliable technology produce excellent quality coffee.
Puenos Aires Villa Sarchi Natural
Appellation: Dipilto Dipido, Nueva Segovia
Altitude: 1200-1350 m
Variety: Villa Sarchi
Flavor Description: Tropical fruit juice, peach, cream, walnut, body viscous, full of sweetness
Buenos Aires mainly grows two varieties, Villasarchi and Catymore. The coffee trees in the manor are cared for by shade trees, which are native plants of the land, and the birds living in them still maintain their ecological environment intact. All of the post-processing processes at this estate – from the pest control phase to the end of the post-process – are fully environmentally friendly, and environmental sustainability is expected to be thoroughly practiced in addition to producing high-quality coffee.
Nicaraguan Coffee - Bosnian Estate
The Cafetos de Segovia micro-batch processing plant belongs to Ana and Martha Albir, second-generation sisters of the Albir family, who inherited their passion for coffee from their father, who bought a coffee farm in 1991 until political strife forced them to leave the country and stop the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and inherit their father. In 2015, they also invested in a processing plant and began coffee processing in Cafetos de Segovia in 2016, providing processing and export services not only for their own family farms, but also for 11 nearby farms.
The Nueva Segovia region and its surrounding hills are located on the northwestern border of Honduras and Nicaragua. Nueva Segovia is one of the smallest of all the Nicaraguan coffee regions, but the flavor from Segovia coffee is good. Nicaragua has been growing coffee commercially for more than a century, however, due to political and economic instability, it has been less noticed by the coffee industry. In recent years, coffee plantations that were once taken over during the Nicaragua Revolution have been returned to local families, and the country is striving to become a coffee producer with a special character.
Kadura, Kaduai coffee varieties introduction: Kadura taste is full of fruit flavor, berry sour, a little miscellaneous thorny, tail rhyme full of blueberry shadow, raw beans look hard hard green green, this is the biggest feature of Kadura.
Cardura is a single-gene variant of Bourbon Bourbon, which was discovered in Brazil in 1937, with better productivity and disease resistance than Bourbon, and the trees are shorter and easier to harvest, but unfortunately, like Bourbon, there are cycles of production ups and downs every two years. But its flavor is comparable to or slightly worse than bourbon beans, more importantly, it is super adaptable, no shade tree is needed, and it can also be vibrant under direct exposure to the sun, commonly known as sun coffee, which can adapt to high-density planting, but must be fertilized more, increasing costs, so the initial acceptance of coffee farmers is not high.
However, in the 1970s, soybean prices soared, and farmers switched to Kadura to increase production, which was greatly promoted by the Brazilian and Colombian authorities. The acceptance of Kadura by farmers means a major change in planting technology. Brazil and Colombia switched to high-yield, high-density exposure cultivation, and by 1990, 14 million bags of coffee beans could be harvested on one million hectares, increasing production capacity by 60%, so it is no wonder that high-capacity, high-quality Cardura has become a variety that is currently relied upon by all producing countries.
Cardura is suitable for planting at a low altitude of 700 meters to a high altitude of 1700 meters, the altitude adaptability is very strong, but the higher the altitude, the better the flavor, the production capacity is relatively reduced, which is the fate of fine beans. Some people in the academic community call Cardura a dense and exposed version of bourbon, which can be described as a sharp point. There are also variants of the yellow Caturra Amarello in Central and South America, but the wind rating is not as good as the yellow bourbon.
Cardura in light roasting, the sour aroma is obvious, the overall brightness, proper treatment, the sweetness can be very good, but the coffee alcohol is relatively low compared with Bourbon, the taste of cleanliness is a little lacking.
Kadouai green beans are softer, sweet and sweet, less sour, as if everything is only 65 points, this is a variety that Brazil is trying to promote, and there is no big deal at present.
Kaduai is also a mixed breed of Arabica, is a mixed breed of Mundo Novo Mondonova (New World) and Catura Kadura, has a relatively good ability to resist natural disasters, especially against wind and rain, it inherits the advantages of the low body of The Cardura tree, a change in the shortcomings of Mondonova; another advantage is that the results are solid, it is not easy to fall off in the strong wind, making up for the weakness of the Arabica fruit, but the overall flavor performance is monotonous than Thatka, and it is also monotonous and lacks alcohol thickness than Mondônova, which is the biggest regret. In addition, its fruit growth and harvest life is only about ten years, and the short life expectancy is also one of the weaknesses.
Kaduai also has the difference between catuai Amerelo and yellow fruit (catuai vermelho). The fruit has both red and yellow, but so far, no yellow fruit has been found to taste better than the red fruit, but some people have found in the cupping that some yellow fruits processed coffee although the acidity is good, but the taste of coffee is worse than the red fruit. Statistically, the red fruit Kaduai is more often awarded.
Because of the large amount of Cardura, it is not easy to have pests and diseases, but the taste is not good, so based on Cardura, a new Kaduai is derived to improve the shortcomings of bad taste and poor taste, but it seems to be too balanced.
Introduction to washed processing:
In view of the poor traditional sun method, the washing method is born. The harvested fruit is first separated from the coffee beans by peeling machine, and then directed to a clean sink, soaked in water for fermentation to completely remove the remaining pulp layer, and after fermentation, it is dried in the sun or by machine to reduce the water content to 12%. Since the wash method has removed the pulp first, in the drying process, there will be no need to worry about mold and insect moths like the sun method.
The flavor of sun-dried beans is rich and full, the layering is very distinct and diverse, while the washed beans have a very clean and refreshing taste, with obvious fruit acid, and different treatment methods give the coffee beans a distinctive aroma.
Flavor Description: With lactic fermented acidity, it brings the flavors of grapes and brown sugar at the same time, and the afterglow is tinged with the texture and uplifting sweetness of Earl's black tea.
Baking advice/analysis: Recommended brewing equipment: hand punch, normal pressure, siphon
Brewing common method: V60 three-stage water injection method segmented extraction, all brewing water, three stages of injection suitable for shallow roasting, medium shallow, moderate roasting of coffee beans using a filter V60 cup to increase the steaming time or the number of water cuts, can improve the taste of coffee richness.
Segmented extraction method of three-stage water injection
Advantages: It is richer than the layer of a knife flow, and can clarify the flavor of the pre, middle and rear sections of the coffee. The method is to increase the amount of water each time after steaming, usually when the coffee liquid is about to fall to the surface of the powder layer, and do three stages of extraction with small, medium and large water streams.
Disadvantages: There will be relatively high requirements for the flow rate and flow rate of water.
【Nicaraguan coffee hand punch parameters recommended】
Brewed with the V60 filter cup enhances the layering of hand-brewed flavor and makes it richer and cleaner to drink, bringing out the rich floral and fruity aromas of Nicaraguan coffee and soft fruity acids.
15 g powder, water temperature 89-90 degrees, grinding BG 5R (Chinese standard No. 20 screen pass rate of 64%), water powder ratio is close to 1:15
Method: 30g of water steaming, steaming time is 30s. The hot water in the hand-brewing pot is drawn in a clockwise circle with the center of the filter cup in a clockwise circle, and the timer starts when brewing, and the water is injected to 30g, then stop the water injection, wait for 30 seconds, and carry out the first water injection.
The first time the water is injected, the circle is the same as before, the speed can be slightly slowed down, speed up a little when going around the outer ring, cut off the water at about 1:15 seconds, wait for the liquid level to drop by 1/3, and then inject water, the second water injection is concentrated in the central water injection, the water flow does not rush to the place where the coffee powder is connected with the filter paper, so as not to produce a channel effect, about 2:05 seconds to end the extraction, the tail section can not (the longer the time is dragged, the astringent, rough taste will increase.
Segmentation: 30-125-230g
Nicaraguan coffee-orchid estate
This washed Malakadullah has a higher hardness and larger size and comes from Nicaragua. During the cupping, we were surprised to find that it had a Yakult flavor——! It is due to the lactic fermentation acidity, which also brings the flavor of grapes and brown sugar, and the afterglow has the texture of Earl's black tea and the sweetness of the uplift.
【Orchid Manor】 Get 7 good ecological maintenance, harmoniously integrated with the local natural environment. The farm is 80% mountainous, and the original idea was to combine the cultivation of Kaphi with his ecotourism company in Matagar e from 7 to plan a large enough place for tourists to camp and travel. However, the boutique coffee grown here is also receiving more and more attention. Alger came to Post-Caragua in the early years to work on a water conservancy project and, like many people, fell in love with 7 Nicaragua and settled here. He now runs an ecotourism company in Matagalba and lives with his wife on the tranquil hills of Aranjuez. Initially, planting kafe on these four hectares of land was one of his interests, and it was not until this year that kabula began to have a good harvest. Luckily, when we cup-and-see this curry, we were deeply attracted by its excellent taste.
Malakadura Coffee Varieties Introduction:
What's so special about Maracaturra?
Like maragogype, Maracaturra's coffee beans are large. Mauricio told me that it inherited the excellent flavor and high yield of Caturra. Its diminutive figure has abundant leaves that block high winds - useful in manors where hair often has strong winds.
Unfortunately, this variety is prone to leaf rust and therefore requires a high degree of care. Its flavor is tropical fruit with bright acidity. It finished 5th in the 2015 Cup of Excellence, and Mauricio believes its future harvest will be better than Pacamara's.
Recommended brewing equipment: hand punching, french pressure, siphon
Brewing analysis: coffee hand punching common method: V60 three-stage water injection method segmented extraction, all brewing water, three-stage injection suitable for shallow roasting, shallow, moderate roasting of coffee beans using a filter cup V60 cup to increase the steaming time or the number of water cuts, can improve the taste of coffee richness.
Hera Manor Kadouai Rony Herrera
Origin Manor: Hera Manor, Nicaragua
Treatment: Wash with water
Baking degree: medium and shallow
Ronnie is still young but has already produced some of this most star-studded coffee in Nicaragua. This promising farmer grew up surrounded by coffee and visits his father's farm every day (picture on the right). When he was 18 years old, he inherited his farm: "Fira Quemada". Roughly translated as "scorched stretch", it refers to the time when the mountain fell in flames. But that's where history is lonely, it's a vivid, exemplary farm now, and the future will be a great future.
The Herrara family owns and operates four farms and an ecological wet plant in la Blast Zone. The three farms are run by the three oldest brothers, and the fourth brother, Buena Vista, is managed by father Roger Esso. Don Roger started growing coffee in the area more than 30 years ago and gradually expanded his business. As he grew older, his sons became involved in farm management, at a time when different farms were processed and commercialized separately.
The area feels isolated with only a few farms, accessed via a remote dirt road. It's this isolation that makes me feel like this farm, and it corresponds to devotion. Farms above 1500 meters above sea level are not common in Nicaragua, and farmers really need to walk an extra mile at these altitudes. At these altitudes, quality thrives, coupled with meticulous processing facilities that make coffee consistently great.
Kaduai Coffee Varieties Introduction:
(Peeling machine, removing the pulp) (↑soaking fermentation ferment) (paving and drying) The flavor of the sun-dried beans is rich and full, and the layering is very distinct and diverse, while the washed beans have a very clean and refreshing taste, with obvious fruit acid, and different treatment methods make the coffee beans have a distinctive aroma.
Flavor description: caramel, chocolate, cream, tea feeling, acidic and lively, high alcohol thickness
Brewing recommended "ditto"
Nicaragua - Wild Cattle Estate - H1 Breed Red Wild Bull
Nicaragua Gonzalo Adán Castillo Honey
Villa: Las Promesas
Location: Dipilto
Species: H1
Haiba: 1,250 m
Refining method: yellow honey treatment
Degree of baking: light baking, medium baking
Las Promesas Wild Cow Estate
Onzalo Adán Castillo Moreno's Coffee, a Nicaraguan COE veteran, owns several estates and has been engaged in organic coffee cultivation for 35 years. In the 2016 CAFé MAS FINOS OF NICARAGUA competition, the 2015 and 2017 Cups of Excellence have all won the record of the owner, of which 75% of the coffee produced, reaching the high score of 83 cups.
Las Promesas Wild Cattle Estate is located in the northern region of NEUVA SEGOVIA, near the honduran border, at an altitude of 1,100 to 1,200 m. Has 35 years of experience in coffee cultivation, producing many different varieties of coffee.
Whether it is processing equipment or planting technology, are quite a level, manor staffing, there are currently two full-time employees, the rest for the appointment, responsible for the raw bean processing process including peeling, washing, fermentation, packaging, etc., wild cattle manor will do soil analysis every two years, through the reference of data, supply the appropriate amount of nutrients, fertilization four times a year.
The owner attaches great importance to the healthy management of the farm. The desire to protect the planet can be seen in many places. Available organic fertilizer, is the coffee cherry mixed peel, hoeing the grass by hand, hoeing the grass 3-4 times a year, in order to reduce environmental pollution, even if the labor cost is too high, it is also at all costs, in addition to maintaining 30-35% shade trees as much as possible, hoping to slow down the speed of climate change.
A meteorological observation station is set up in the manor to make meteorological forecasts and records. In addition to workers can log in directly on the Internet to browse materials, it is also open to coffee academies that communicate with the estate, allowing students to observe the relationship between climate change and production capacity. The owner deeply believes that only by loving the earth and mastering the key causes of nature can the earth naturally return the fruitful and full fruit.
What is H1 Hybrid Coffee?
The H1 hybrid coffee is a hybrid of Sachmo Sarchimor T5296 and Rume Sudan.
Sarchimor T5296, a bean seed from CatIE, Costa Rica's national breeding program CATIE, is a hybrid of VILLA SARCHI and Timor, with strong resistance to pests and diseases.
Romi Sultan Sudan Rume is an earlier variety than the Tipica and Bourbon lineages in its genealogical analysis, because sudan Rume is more cultivated in Sudan and Ethiopia, its rich gene pool has been attracting scholars to study its own disease resistance genes for many years, but due to the smaller yield than other varieties, it has not been popular in coffee-producing countries for many years. Compared with the traditional Geisha flavor, Sudan Rume has a relatively rare but rich typical toffee and milk candy flavor, while at the same time having a thicker thicker and thicker mellow performance.
Main characteristics: Leaf rust resistance is susceptible to American leaf spot disease Planted in shade rate of less than 40% and grafted on robusta coffee trees, 30% more than Catuaí coffee (Catuaí) coffee fruit matured after the adhesion is not easy to fall
The cupping quality is satisfactory
Introduction to honey treatment:
Honey treatment is a treatment method that is intermediate between the sun method and the washing method. It allows the coffee to remain washed clean, and because it is dried in the sun with the pulp mucosa, it greatly increases the sweetness and caramel taste of the coffee (the sugar content of the pulp mucosa is extremely high). Honey treatment method first appeared in Costa Rica in Central America, mainly because of the lack of water resources in some high-altitude areas of Central America, so the coffee cherries were dried in the sun together with the pulp mucosa after using the pulp sieving machine.
Simply put, honey treatment is the processing of the remaining pectin and inner peel coffee after the peel and flesh are removed. The key to distinguishing between different honey treatments lies in the treatment choice of this remaining pectin: the proportion of retained pectin and the speed and method of drying.
The coffee beans treated with honey are graded in three grades (from most to less) according to the retention of the pulp: yellow honey, red honey, and black honey.
Honey Amarillo
About 40% of the pectin is removed; the drying method requires the most direct heat absorption, the most light drying, and the water content stability value is reached for about 8 days. Yellow honey processes green coffee beans for the longest light time. Long light times mean higher heat, so the coffee can be dried in less than 1 week. In general, the drying time of coffee depends on the local climate, temperature and humidity conditions
Honey Rojo
About 25% of the pectin is removed; compared with yellow honey, the drying time is longer, and the time of direct exposure to the sun is reduced, and even the drying time of the red honey processed green coffee beans is 2-3 weeks, usually due to weather reasons or placed in a dark place. If the weather is clear, growers shade part of the sun to reduce light time.
黑(Honey Negro)
The black honey treatment hardly removes pectin; drying takes the longest time, lasts at least 2 weeks, using a cover to avoid too strong sunlight, prevent drying too quickly, and allow the sugar to be converted more fully. Green coffee beans are left in a dark place for the longest time, and the light time is shorter, the drying time is at least 2 weeks. The processing process of black honey processed green coffee beans is the most complex (it takes longer to look at it to prevent the coffee beans from fermenting mold due to the elongated drying time), and the labor cost is the highest, so it is the most expensive.
In terms of taste, in addition to the above-mentioned increase in sweetness, the taste of yellow honey is close to the clarity and purity of the washed method, and the black honey is close to the fruity aroma and rich texture of the sun method, and the red honey is centered. Of course, this is just a general description of the flavor, and the degree of baking, the way it is brewed, and the terroir (terroir and microclimate) where the different estates are located will still produce differences in taste.
Baking recommendations/analysis: light, medium
Cupping Flavor Description: Hazelnut, peach, plum, green apple, refreshing clean and elegant floral aroma, balanced flavor from the fruit aroma and green apple acid, smooth and layered taste
Hidden Manor
Country: Nicaragua
Administrative region: Lipululo, Province of Jinotega
Manor name: Finca La Escondida
Estate Manager: Boanerje Martinez Montenegro
Varieties: This batch is naturally low caffeine - Laurina, and other varieties grown on the estate include Bourbon, Java, Caturra, Catuai
Planting area: 92 acres
Reserved area: 3 acres
Altitude: 975-1230 meters
Average annual temperature: the average high temperature is 27 degrees Celsius, and the minimum temperature is 16 degrees Celsius
Treatment method: wash treatment method, drying the back section of the trellis for sun drying
Harvest time: January 2018
The Laurina honey treatment 'Bourbon Pointu', whose scientific name is Laurian, was found on the island of Bourbon, where the content of caffeine is only half that of the production is very rare. What's special is that it's naturally low in caffeine, only 0.55%. Much less than half of the average Arabica. The delicate and enchanting aroma of 'Bourbon Tip' is superbly flavored and has become a legendary coffee variety like Geisha.
This batch of pointed bourbons comes from the Nicaraguan Hidden Manor, which is close to Lake Apanas, located in the province of Jinotega, and belongs to the Mirish family! Mirish's estate is not in the district, but on the other side of Matagalpa. The manor is named Shenyin because it is surrounded by many trees and has a large forest nearby, so it is named "Finca La Escondida" (Finca La Escondida) The superior geographical conditions make the coffee aroma of the manor rise and sweet!
Introduction to the sharp bourbon coffee varieties:
Pointed Bourbon original Text Laurina (sound: Lorina) or Bourbon Pointu, her caffeine content is only about 0.6%, the general Arabica variety (Arabica) caffeine content accounts for about 1% -1.2%, and the Robusta species is more than 2%, in order to confirm the content of caffeine, we specially sent this batch of pointed bourbon with other varieties of the same estate for testing, the results show that the rumors are true! Pointed bourbon does indeed have 40%-50% less caffeine than traditional Arabica species! This is a big boon for low-caffeine people! General low caffeine coffee sources are not outside the chemical treatment, water treatment or carbon dioxide treatment, chemical treatment method makes people have doubts, water treatment or carbon dioxide treatment of low caffeine coffee, how much flavor loss, now the natural low caffeine tip bourbon came out, not only the market has demand, but also to meet the expectations of low caffeine families for high-quality flavor!
(Peeling machine, removing the pulp) (fermentation in soaking water) (flattening and drying)
Baking recommendations/analysis: Nicaraguan coffee is generally grown at an altitude of 1000-1500 meters, so this pointed bourbon density is relatively small, the water content is moderate, the bean quality is slightly harder, the thickness of the pointed bourbon bean table to the core is thinner, so it is not suitable for too high temperature to bake, so there will be a scorched bitter taste; we use the choice of medium fire bean throwing method, keep the fire to the dehydration stage, and fine-tune it with the temperature after the explosion begins, prompting the caramelization reaction to be more complete, Keep it normal between 8 and a half minutes and 9 and a half minutes into a burst, preserving more of the aroma of flowers and fruits, retaining a clean and bright acid. It is usually recommended to lay beans between the end of a burst of dense and shallow and moderate roasting.
Cupping Flavor Description: Dry Flavor: Nuts, Cane Sugar, Citrus, Spices
Wet aroma: citrus, floral, plum, spices
Sipping flavor: grapefruit, citrus, peach, cherry, sweet cane sugar, floral
Nicaraguan Mierina family Mamamina estate
Nicaragua Mierisch Family Finca Mamamina Pacamara Natural
Mamamina Manor Information Story: This Nicaraguan Pacamara coffee belongs to the Mamamina estate owned by the Mieri family
The Mieresch family has nine estates and has been growing coffee since 1908 and has been growing it for more than 100 years. It consists of 9 estates, 8 of which are located in San Jose, Limoncillo, Escondida, Milagros, Placeres, LosAltos, Mama Mina, Suspiro in Nicaragua, and one estate in Cerro Azul, Honduras.
In 2017 there was a "Lemon Tree Estate" that also belonged to the Mierish family. Lemon Tree Estates was a Java Nica breed selected in 2008 and won the coe competition runner-up.
The family's estate has also won several C's. Ｏ。 E Awards.
The volcanic ash and shaded cultivation of Mamamina Estate produces high-quality Nicaraguan coffee, which has been recognized by the OCIA (Organic Crop Improvement Association) as a high-altitude excellent organic coffee. Its flavor is thick and layered, and the aroma of black berries can be felt in the mouth, blackberries. The aroma of citrus peel is solid in the overall flavor of wumei, and the taste is silky and sweet.
Pacamara is a hybrid variety that was artificially bred in El Salvador in 1958, with parents Pacas and elephant beans (Maragogype), which have the advantages of both, but they are better than blue! Pure and soft, mellow and smooth, acidic and lively, full of flavor, long aftertaste, amazing. Both Pagas species excellent taste, raw bean particles at the same time inherit the large size of Maragogipe, the bean body is at least 70%-80% larger than the elephant bean, 100% above 17 mesh, 90% above 18 mesh, the average length of the bean is 1.03 cm (generally about 0.8-0.85 cm), the average width of the bean is 0.71 cm (the general bean is about 0.6-0.65), the thickness is 0.37 cm, and the bean shape is full and round. Pacamara is a combination of the first four letters of its "parents": Paca+mara=Pacamara.
At the 2005 Salvador COE, Pacamara wowed the crowd. In the top ten, the Pakamara bean species occupy the second, fifth, sixth and seventh places!
In 2007, the Parcamara variety won the double championship of Guatemala and El Salvador COE. Since then, Pakamara has been out of control on the road to winning awards, occupying the forefront of major competition lists for a long time, and is internationally known as a rookie variety with Gem Summer.
In Guatemala alone, In the 10 years from 2008 to 2017, Pacamala won the championship for 7 years.
Due to the anti-heavenly performance of ThePacamala on the field, in 2017, the BOP (Best of Panama) International Competition Group decided to compete in a separate group of Parcamara varieties.
However, Rao is such a popular bean, but there are still shortcomings: Pakamara has high requirements for soil and water, climate, environment and altitude, and the yield is not high, and the resistance to leaf rust is low, so its planting penetration rate is not high.
To this day, Pakamara is not particularly rare, but it is still not a very common bean in the market. In particular, The Pacamara is best produced by Guatemala and El Salvador, and there are many international suitors, so it is even more rare to reach the country.
The sun drying method is the oldest and most primitive treatment method of coffee beans. The treatment method is to first pour the harvested coffee cherries into a large sink, and the ripe and full fruit will sink to the bottom of the water, while the underdeveloped or overripe fruit will float to the surface. After shaving these floating beans, the healthy coffee cherries are placed on the terrace directly exposed to the sun and dried, the moisture is dried from 60% to 12% - 15%, and finally the sheller knocks off the dry and hard peel (Outer Skin), pulp (Pulp), and raw beans (Bean) to complete the whole processing process.
( Selection of coffee cherries) (open air exposure to drying)
The sun treatment increases the flavor of berries and tropical fruits, with mild fruit acids, but traditional sun treatments sometimes produce negative flavors such as earthy, over-fermented flavors, etc.
Nowadays, the sun treatment method is becoming popular again, and it is even one of the most important treatment methods in the competition grade coffee beans, and this change comes from the use of improved African viaducts. In addition to avoiding moisture on the ground, animal dung and land smell, the viaduct also allows the fruit to be in a good air convection environment, making the drying effect more uniform, and farmers will turn it regularly, so that the coffee beans can gently absorb the sweetness of the flesh, so that the flavor is more and more full.
Roasting advice/analysis: The variety of this coffee is a giant bean [Pakamara] particles are relatively large, and the density is larger, and the new season beans themselves have a higher moisture content. In the baking process heat absorption is relatively slow, the process of Mena reaction is also relatively fast, the yellowing point is about 5 minutes, in the first baking, you can try to lower the bean temperature slightly higher, such as the temperature of the beans 200 degrees, the firepower is relatively large, in the baking process and then gradually adjust the fire as needed: after the beans enter the yellowing point, adjust the firepower to prolong the dehydration time, so that the giant beans can be fully dehydrated; after dehydration is completed to a burst, you can appropriately maintain the medium fire or slightly increase the firepower to accelerate the Meina reaction time, As well as to ensure the pressure before the explosion; the precursor of the explosion needs to be properly adjusted to avoid burns on the bean surface. Under this method of operation, the dehydration time of coffee is relatively prolonged, and the heating rate is 6-8 degrees every thirty seconds, but it can also maintain a normal explosion between 8 and a half minutes and 9 and a half minutes, preserving more flower and fruit aromas, retaining clean and bright acids. It is usually recommended to lay beans between the end of a burst and a medium roast.
Cupping flavor description: You can feel the aroma of black berries in the mouth, the aroma of blackberries, black carries, ume, and entrained orange peel, and the overall flavor is solid.
San Juan Coco (del Rio Coco) Cooperative S.H.G Tin Pickup, Bourbon
These years in Taiwan is not well known, in addition to the traditional high-altitude Tibika (typical) tree species elephant bean (Maragogype) and Javanese tree bean species beans general coffee lovers rarely mention him, in fact, Nicaraguan coffee planting conditions are no less than the Central American countries, planted at high altitude shaded coffee taste round and balanced and not too sharp acidity, and the northern neighbor Honduras in the past two years has become another coffee trend in Central America, Most of the excellent coffee beans come from the central Jinotega and Matagalpa regions, and the coffee tree species has been dominated by catarra in recent years, with some typical and bourbon. Good Nicaraguan coffee is printed on the bean bag (S.H.G) to represent the coffee beans produced at high altitudes, and Nicaraguan coffee gives the impression of clean and clear towards a balanced smooth taste with no sharp acidity.
San Juan, a city located in the north near Honduras, introduced the San Juan Coco River (del Rio Coco) cooperative is an organic agricultural improvement association (O.C.I.A) to guide the planting technology, fund the construction of production infrastructure of alpine beans (S.H.G), and is certified by the Fair Trade Association (F.T) coffee cooperative, the biggest feature of coffee beans is that the green beans have some mixed elephant beans San Juan Coco River coffee beans have a stable balanced smooth style, acid fine lively bright taste clean The trend of the whole coffee to the sweet development of apple oranges, which is very pleasing and popular.
Light roasting at the end of a burst (City): the dry aroma after coffee grinding has the aroma of nuts and melon seeds, the special aroma of lavender is emitted after brewing, there is a high and smooth taste of balance and consistency, the grapefruit acid is very subtle, not irritating, uncomplicated, the burden is light, and the afterglow is the pleasant end of sour to sweet.
Full City: The aroma of peanut bread after the coffee beans are ground, the sweetness of apple orange jam is distributed throughout the tongue, there is a creamy taste of soft maltose, and the sweetness of honey candy is fine and long-lasting.
Recommended Brewing:
Filter cup: V60
Water temperature: 90 degrees
Abrasion: 3.5
Brewing method: gouache ratio 1:15, 15g powder, the first injection of water 25g of water, 25s steaming, the second injection to 120g of water cut off, wait for the powder bed water volume to go down to half and then inject water, slowly inject water until 225g of water, extraction time of about 2:00
Analysis: Three-stage brewing is used to clarify the flavor of the pre- , mid-, and post-coffee stages. Because V60 has many ribs and a fast drainage speed, it can prolong the extraction time when the water is cut off
F.T) (O.C.I.A) certified | organic beans of the Notega-UCASUMAN Coffee Cooperative in Nicaragua
Coffee in Taiwan these years is not well known, in addition to the traditional high-altitude Tibika (typical) tree species elephant bean (Maragogype) and Javanese tree bean species beans general coffee lovers rarely mention him, in fact, Nicaraguan coffee planting conditions are no less than the Central American countries, planted at high altitude shaded coffee taste round and balanced and not too sharp acidity, and the northern neighbor Honduras this year has become another coffee trend in Central America, The annual export amount reaches 200 million US dollars, and 33,000 families in the country are engaged in coffee production, providing about 200,000 job opportunities, most of the excellent coffee beans come from the central Jinotega and Matagalpa regions, and the coffee tree species in recent years has been dominated by catarra, with some typical and bourbon. Good Nicaraguan coffee is printed on the bag (S.H.G) to represent high-altitude produced coffee beans.
UCASUMAN Coffee Cooperative is certified by the Fair Trade Association (F.T) and the Organic Agriculture Improvement Association (O.C.I.A.), and is certified as organic green beans in Taiwan by the Northern Branch of the Agriculture and Food Administration. UCASUMAN organic bean shape integrity high blemish beans less, the bean appearance is clean and refreshing.
In the early years, most of the coffee was purchased by large coffee merchants and farms, and there were fewer small coffee farms and cooperatives, and in recent years, because Nicaragua has improved the quality of traffic roads and the high prize money of coffee cup competitions, many farmers with vision and ideals have committed themselves to the improvement of coffee quality. Coupled with the fair trade association (F.T) and the organic agriculture improvement association (O.C.I.A) long-term funding for the construction of basic production facilities and mentoring planting techniques, more and more small coffee farms and coffee cooperatives have slowly established their own farm awareness around the world, most of the coffee is harvested from December to March, and the new beans are harvested from April to July, which will be sold on the market, this time introducing UCASUMAN, the MANCOTAL production area of Central Jinotega in 2010 The coffee beans harvested by the coffee cooperative in the latest season are also certified as organic beans by the Fair Trade Association (F.T) and the Organic Agriculture Improvement Association (O.C.I.A) and certified as organic green beans in Taiwan by the Northern Branch of the Agriculture and Food Administration (organic label number 099-1064-00002).
City: The dry aroma of the coffee after grinding has the aroma of nuts and almonds, the aroma of wheat-scented black tea is emitted after brewing, the complex low and thick taste, the citrus acid is obviously coarse, unlike the subtle acid of the impression of Nicaraguan coffee floating in mid-air, and the afterglow citrus acid brings out the coolness of mint on both sides of the mouth.
Full City-: The aroma of jasmine wafts out when brewing, citrus acid is covered by the fragrance of milk in front, the sweetness of oranges and plums gradually emerges after the ends are cooled, and the taste begins to have a delicate feeling of smooth esters at this time, and the taste and aroma of afterglow black tea are swirled in the nose.
Full City: The aroma of the ground sesame peanuts is strong, the hazelnut cocoa is full of sweetness, the taste is smooth and soft like honey and maltose, and the sweetness and floral aroma reveal the delicate smoky taste of Guatemalan antigua coffee.
Overall comments: Jinotega Mancotal UCASUMAN Coffee Cooperative Organic beans are a black tea with a distinct aroma, interestingly, his acidicity and afterglow have the shadow of Antigua Guatemala, and the strong and thick aftertaste of acid has a delicate smoky taste, which is different from other Nicaraguan organic beans.
Mierisch Family Placeres Delight Estate
Weightlessness: 12.5% Information that can be googled at hand "should" is not to shallow roasting (very shallow roasting?) the next bean temperature: 207 degrees A burst of mid-section In fact, the sound is very loud and not very clear, but it can only be observed bean color BUT it is also a kind of cup measurement) Scale: Kalita Nice Cut 3.5 Filter cup: KONO Old version Long rib Temperature: 90 degrees Powder amount: 25 grams Brewed to kono under the pot of yellow line (250ml + -10 or so) Flavor Dry aroma: stone fruit, tea feeling, A little bit of sweetness Taste: Brown sugar is strong, no obvious acidity, some slight tea feeling, the body is light, it is refreshing sugar water Quite unexpected, if you only look at weightlessness, you will feel that it should be super sour, but in fact, the taste is so sweet, plus this is a washed bean, but it is not as sour as I used to feel that the washed bean is a manifestation of the conflict with my previous cognition And the part that is closer to the previous cognition Is a bit like the Central American series that has been drunk (Guatemala Costa Rica Panama) There is a very obvious "Central American" taste Sweet cream stone fruit And the stone fruit of the Brazilian bean is not much the same, maybe crops like coffee beans, but also like grapes, the "terrior" factor determines most of the flavor, it seems that there is no flower aroma and fruit acid like African beans in the Central American beans, in short, the first time I tried nicaragua beans, I will want to try the same difference of beans in the future
Placeres Estate Washed
Region: Yasica Sur, Matagalpa
Treatment: Washed
Altitude: 800-1000 m
Breed: Pacamara species
Mierizi Estate Pleasant Manor Washed Pacamara species
Flavor description: Floral, sucrose, almonds, nuts, pear fruits.
The Pleasure Estate of the Mierezi family of Nicaragua is located in the Matagalpa appellation in northern Nicaragua, at an altitude of 800-1000 meters, with an average annual temperature of 27 degrees And a minimum of 20 degrees, covering an area of about 241 hectares. In addition to the Catura this time, the manor also planted Java, Pacamara, Catuai... and other varieties.
The Mierisch Family has been cultivating coffee since 1908 and has been growing for more than 100 years. In the past 15 years, the family's investment in coffee facilities, processing technology, and personnel training has made the family's micro-batch coffee beans have grown a lot, and these changes also come from the efforts of the entire family and the investment of every member.
Under the leadership of the Mierei family, the family estate has also won several C.O.E awards. The Mierei family has a total of 9 estates, 8 of which are located in San Jose, Limoncillo, Escondida, Milagros, Placeres, Los Altos, Mama Mina, Suspiro, and one estate in Cerro Azul, Honduras.
Nicaragua Finca Cerro de Jesus, Nicaragua Monte Cristo Estate
Nicaragua is adjacent to the Cordillera Dipilto mountains of Honduras in the north, monte cristo estate is located at the highest peak of this mountain range, covering an area of 280 hectares, of which 126 hectares are used to grow coffee, not only coffee cultivation but also protected natural mountain forests, rich in wild ecological environment, here combined with high altitude, rainfall, mineral-rich soil and other natural advantages, with shade trees to provide an ideal coffee growing environment.
When the estate begins harvesting, they use a sugar refractometer to select the coffee cherries to be placed, a procedure to determine which blocks of green beans in the estate can be made into micro-batches: the ideal value is about 22%. When the ripeness reaches the ideal value, the green beans are screened for the treatment to be performed (sun, red honey, yellow honey, etc.).
In addition to the varieties that have become popular in the world, such as Cardura, Bourbon and Pakamala, the Monte Cristo Estate has also bred new varieties in the coffee industry: ethiosarch and maragaturra, and the well-grown Malakadulla not only has a rich fruit flavor, elegant acidity, but also has a stunning performance in aroma and sweetness.
Nicaragua Yellow Bourbon
Appellation: La Sabana, Madriz
Production: Monte Cristo
Breed: Yellow Bourbon species
Altitude: 1400-1450m
Treatment: Honey treatment
Baking degree: Medium baking (Full City)
Raw Bean Origin: Nicaragua
About the Nicaraguan Coffee Region:
Monte Cristo Estate is located in the Mira Mar neighborhood of Mardiz, Sabanas, north of Nicaragua.
Located at a high altitude between the la Patasta border of the nature reserve, the farm is rich in natural ecology and rich in mineral soil.
Under the dedication of the owner of the estate, the farm has become the best place to grow coffee.
Flavor Description: Honey lemon aroma, cherry, kiwi acidity, apple, plum, red grape bright juicy taste, overall balance, tail rhyme also has the smooth taste of milk chocolate.
El Naranjo Dipilto． Orange Fruit Estate
【Elephant love fruit honey】Nicaragua honey treatment Scaffold natural sunbathing Giant elephant beans
Nicaragua - Honey MARAGOGYPE SHB EP
ACE - C.O.E. Winner Estate 2016. 1st place (Runner-up ). El Naranjo Dipilto． Orange Fruit Estate
Breed: Maragogype. Elephants love honey
Appellation: Nueva Segovia (New Sagovia) City: Dipilto
Grade: Strictly Hard Beans (S.H.B. EP) High altitude extreme hard beans are carefully selected
AA PREMIUM SPECIALTY GREEN COFFEE
Altitude: 1,600 m
Handling procedures: Honey treatment method ( Honey ); trellis natural sun
Planting area: 22 hectares
Export Company: Global Vision Trading S.A.
Nicaraguan coffee cup test report
Dry aroma: floral sweet, brown sugar sweetness, honey, peppercorns, vanilla plants, Chinese tofu, champagne bubble aroma
Wet aroma: berry, sweet grapefruit, honey, floral, white pepper, wine, jinjin asparagus juice, ginger sugar
Sipping: Especially with honey sweet, silky oil mellowness, raisins, citrus acid, lemon, lychee, tea, baked biscuit aroma, cherry, fruit sugar sweetness, quite sweet honey processed coffee.
Honey Process
After the peel of the coffee cherry is removed, the 100% viscous pectin layer (mucilage) is completely retained; unlike the full water washing method, the honey treatment method does not use fermentation to remove the viscous pectin layer, but directly places the pectin layer directly on the African trellis to dry; during the drying process, it is necessary to stir from time to time and with high frequency to avoid mold or excessive fermentation caused by the interbondous flesh, ensure uniform sun exposure, use sunlight and wind to dry, and then directly remove the pectin layer and pods (parchment), It requires more manpower and time costs than other treatment methods.
Honey treatment is characterized by the best preservation of the original sweet flavor of the coffee fruit, honey-like sweetness, and thick body.
Buenos Aires． Buenos Aires Estate
[Nicaraguan coffee bean recommendation: Maragogype. Blue Mountains Latin 】
2015 1st place (Champion ). C.o.E. Winner Manor: Buenos Aires. Buenos Aires Estate
Breed: Maragogype. Latin Blue Mountains
Region: Nueva Segovia (Nuevo Sagovia)
City: Dipilto
Grade: Strictly Hard Beans (S.H.B. EP) High altitude extremely hard beans are carefully selected
Altitude: 1,500 m
Handling procedures: full wash, natural sun drying
Planting area: 50 hectares
Cup test report
Dry aroma: rich honey sweet aroma, wild ginger flower fragrance, pepper, citrus, lemon fragrance
Wet: Fruity sweet, rich honey sweet, nutty, creamy, floral
Sipping: there is a clear and elegant taste and sweetness of Blue Mountain coffee, milk chocolate, alpine tea-like sweet tea, and a large number of nut aromas in the middle,
When the temperature of the latter section gradually decreases, the caramel aroma gushes out, and the afterglow has a sweet jasmine fragrance,
The taste is smooth and the sweetness is strong; the rich honey is sweet and fragrant, and it is doubly pronounced after cold release.
Nicaragua-Buenos Aires Estates - Latin Blue Mountains
This thick and smooth, especially with a sense of spice similar to cloves, cardamom, pepper, oriental mysterious color almost without acidity, smooth and dense sweetness with a little coolness, honey sweet tail is a long cocoa, with a little pepper flavor of fat bean body, a healing elephant
2015 1st Place (Champion) C.O.E. Winner Manor:
Owner of the estate: Luis Emilio Valladarez Zelaya
Appellation: Nueva Segovia (Nuevo Sagovia)
Rating: Strictly Hard Beans (S.H.B. EP) High-altitude extremely hard beans are strictly selected
Sipping: such as the blue mountain coffee fragrance elegant taste, full of sweetness, milk chocolate, alpine tea-like sweet tea feeling, the middle of the nut aroma emerges in large quantities, the latter stage of the temperature gradually lowered out of the caramel aroma, the afterglow with sweet jasmine fragrance, smooth taste, strong sweetness; rich honey sweet aroma, after cold release doubled obvious.
Introduction to maragogype varieties
Latin Blue Mountains above 1,500 meters above sea level, sweet and charming, with a strong aroma, in addition to the eye-catching shape, the fruit is full, the bean texture is hard, mild and classic flavor, it is also the only coffee in Central America without sharp acidity, so it enjoys the reputation of the Blue Mountains in Central America, its taste is very thick, high altitude plus shade planting method, the ripening time of the fruit is longer, the amount of fruit is less, the nutrient concentration, the flavor naturally develops completely. The reason why it is called the Latin Blue Mountain, because its volume is 2-3 times the size of the average coffee bean, only the volume of Jamaican Blue Mountain No.1 coffee is comparable; more because of the low production capacity, the production is quite rare, it has long been loved and snapped up by the Japanese, its clear taste, excellent mellowness and caffeine content is extremely low, although the price is still loved by coffee gourmets.
This Latin Blue Mountain is the only Maragogype winner of the C.o.E. Cup of Coffee Nicaraguan
2016 ́ Latin Eye Nicaraguan Coffee Full Washed Sun Dried Malakadura
Nicaragua Fully Washed / Sundried MARACATURRA S.H.B.EP
2015 1st Place (Champion). C.o.E. Winner Manor: Buenos Aires. Buenos Aires Estate
Breed: Maracaturra. Latin Eye. S.C.A.A. Cup 88.5
Elevation: 1,500 m
Handling Procedures: Full wash, natural sun drying
Area under cultivation: 50 hectares
Export Company: Global Vision Trading S.A.
Test report
Dry aroma: strawberry, floral, sweet, vanilla plant, sweet berries, red wine
Wet aroma: berry, hazelnut, honey, floral
Sipping: rich in oil, delicate body, clean flavor, red wine, sweet grapefruit, strawberry sour, chocolate, honey sweet, rich and changeable fruit sour sweet, passion fruit, peach, cherry, sweet vanilla afterglow.
Introduction to maracaturra varieties
Maracaturra Malacatura variety, or Maracatúu in Spanish, is bred from the grafting of Maragogype and Caturra of elephant beans, the particle size is similar to that of elephant beans, and can grow up to 22 mesh; Maracaturra, Pacamara and elephant beans Maragogype, are "three soybean species", although the beans are large, but if they are not developed and mature for a long time, they will become flavorless, so when buying, be sure to cup, And with reference to the planting environment, such as altitude, production area, and treatment methods, it is a more objective way to judge.