How does Nicaraguan honey deal with coffee? how do Nicaraguan coffee beans grade?

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Flavor description: Chocolate, red fruit, juicy, balanced medium body

Factory Name: Qianjie Cafe Address: No. 10 Baoan Qianjie, Yuexiu District, Guangzhou City Contact: 020-38364473 Ingredients List: Self-baked Shelf Life: 30 Net Content: 227g Packaging: Bulk Taste: Neutral Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar-Free Origin: Nicaragua Coffee Type: Other

Bourbon coffee was originally grown on the island of Reunion, which was also known as Isle Bourbon until 1789. Bourbon is a coffee tree species belonging to a branch of Arabica species, generally bearing red fruit, called red bourbon, in addition to yellow bourbon, orange bourbon, yellow bourbon relatively low yield, but better quality.

Nicaragua Honey Process Red Bourbon

Country: Nicaragua Fiscal year: 2003

Production area: La Sabana, Madriz

Altitude: 1400-1450m

Harvest period: December to March of the following year

Processing method: honey processing

Miel means honey in Spanish. Miel Process refers to the process of making green beans from coffee fruits, which finally makes coffee unforgettable like sweet honey. Honey treatment, formerly known as "Pulp Natural," means sun drying with mucous membranes. After removing the outer skin of the coffee fruit, there will be a layer of sticky jelly on the green beans; unlike washing with water, it is not easy to dry in the sun. Therefore, it is necessary to strictly control and flip the whole process to avoid bad fermentation flavor.

Jim Molina honey treatment

Country: Nicaragua Fiscal year: 2003

Origin: La Sabana, Madriz

Manor: Jaime Molina Jim Molina

Owner: Montecristo

Treatment plant: Jaime Jose Molina Fiallos

Altitude: 1400-1450m

Harvest period: December to March of the following year

Processing method: honey processing

Breed: Red Bourbon

Breed: Red Bourbon

Treatment plant: Jaime Jose Molina Fiallos

Flavor: Chocolate, red fruit, juicy

Hand washed Nicaragua honey treatment. 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 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, the tail section does not, water powder ratio 1:15, extraction time 2:00

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).

The volcanic ash and shady cultivation produce high-quality Nicaragua coffee with a mild, mild, slightly acidic flavor. Nicaragua coffee is the largest of all coffee beans, and MADRIZ(Madriz) is located in the mountains of northern Nicaragua, adjacent to Nueva Segovia, Jinotega and Esteli. This area is quiet and elegant, with the famous Somoto Canyon. The local residents are mainly indigenous people of various tribes and people of mixed race with Spanish during colonial period (most of them are Chorotegas). Coffee is produced locally, a processing trade develops in arts and crafts, and traditional delicacies are available. Madris is characterized by a cool climate, its small towns seem simple, but beautiful house roofs and special tile white buildings are also featured, there are many coffee plantations, and the mountains are full of green pine and oak forests.

Although the area has not yet been extensively explored by tourists, Madris has a variety of interesting attractions, including special geological formations, rock paintings, ancient colonial sites, and high-quality handicrafts developed from different materials. The capital of Madras is located in the small city of Somoto. Somotto has an active ancient parish church set in the city centre (the church still has antiquities and architectural structures preserved from colonial times since 1661).