Differences, distinctions and awards of high-quality coffee beans in Storm Manor, Nicaragua

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural

Country: Nicaragua Fiscal year: 2003

Origin: Francesco

Altitude: 1400-1450m

Harvest period: December to March of the following year

Treatment method: sun treatment

Breed: Elephant bean

Treatment Plant: Storm Manor

Flavor: pineapple, bouquet and stone fruit, caramel and roasted nuts finish

Nicaragua is divided into four major regions: Segovias, Matagalpa/Jinotega, Boaco and Pacific Coast. The highest planting height in Segovia is around 1,500 - 2,000, and the coffee produced is the highest grade SHG (Strictly High Grown).

Nicaragua has a deep, chocolate, caramel sweet, almond flavor, bright acidity, and a bright acidity that is different from the traditional Central American acid. Nicaragua coffee planting ecology has a unique environment, fertile volcanic soil, plus shade planting methods, established a good growth physique, so that Nicaragua beans not only have rich alcohol and fragrance taste, in the eyes of international coffee experts as top grade, gradually received the attention of fine industry.

Elephant bean, giant coffee bean (Elephant bean), it is three times larger than other coffee beans or more, taxonomic name Maragogype, from Brazil (Bahia) state Maragogype (Maragogype) county, where the giant coffee bean was first established taxonomically in 1870, is an Arabica derived species (hybrid variety).

Full flavor, both bright fruit acids with stones and rich spices sweet, apricot, vanilla, mint chocolate, pineapple, citrus, caramel sweet taste changes, worthy of the peerless good beans!

Factory Name: Qianjie Cafe Address: No. 10 Baoan Qianjie, Yuexiu District, Guangzhou City Contact: 020-38364473 Ingredients List: Self-baking Shelf Life: 90 Net Content: 227g Packaging: Bulk Coffee Beans Ripe Degree: Coffee Ripe Beans Sugar Free Origin: Nicaragua Roasting Degree: Moderate Roasting

Hand-washed Nicaragua elephant beans. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds of stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, tail section do not, water powder ratio 1:15, extraction time 2:00