Does Nicaraguan honey treat coffee good? the method of making Nicaraguan coffee

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Jim Molina honey treatment

Country: Nicaragua

Production area: La Sabana,Madriz

Manor: Jaime Molina Jim Molina

Landowner: Montecristo

Processing plant: Jaime Jose Molina Fiallos

Altitude: 1400-1450m

Harvest time: December-March of the following year

Treatment method: honey treatment

Variety: red bourbon

Variety: red bourbon

Processing plant: Jaime Jose Molina Fiallos

Flavor: chocolate, red fruit, juice feeling

Hand-washed Nicaraguan honey treatment. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00

Nicaragua is mainly divided into four major producing areas, namely, Bosnia and Herzegovina Sub-region (Segovias), Madaguelba / Henodeka region (Matagalpa/Jinotega), Borgo region (Boaco) and Pacific Coast region (Pacific). The highest planting height in Bosnia and Herzegovina is about 1500-2000, and the coffee produced is the highest SHG (Strictly High Grown).

Planted with volcanic ash and shaded trees, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor. Nicaraguan coffee is the largest of all coffee beans, while MADRIZ (Madriz) is located in the mountains of northern Nicaragua, adjacent to Nueva Segovia, Jinotega and Esteli, the area is quiet and elegant, with the famous Somoto Canyon, and the local residents are mainly indigenous peoples of various tribes and people who mixed with the Spaniards in the colonial period (mostly Chorotegas). The local production of coffee, the development of arts and crafts processing trade, as well as traditional delicacies. Madriz is characterized by a cool climate, its small town looks simple, but features beautiful roofs and special tile white buildings, there are also many coffee plantations, and the mountains are covered with verdant pine and oak forests.

Although the area has not yet been widely explored by tourists, Madriz has a variety of interesting attractions, including special geological structures, rock paintings, ancient colonial sites, and high-quality handicrafts developed from different materials. Madriz's capital is in the small city of Somoto. Somoto has an active ancient parish church located in the center of the city (the church still has antiquities and architectural structures preserved from the colonial era since 1661).

Flavor description: chocolate, red fruit, juicy, balanced medium mellow thickness

Factory name: Qianjie Cafe address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, manufacturer contact: 020-38364473 ingredients Table: own baking shelf life: 30 net content: 227g Packaging: bulk taste: neutral coffee beans ripe degree: coffee cooked beans contain sugar: sugar-free origin: Nicaraguan coffee types: other

Bourbon coffee was originally grown on the island of Reunion, which was also known as bourbon le Bourbon before 1789. Generally speaking, bourbon is a coffee tree that belongs 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

Production area: La Sabana, Madriz

Altitude: 1400-1450m

Harvest period: December to March of the following year

Treatment method: honey treatment

Miel, in Spanish, means honey. Honey treatment (Miel Process) refers to the process of making raw beans from coffee fruit, which finally makes the coffee unforgettable like sweet honey. Honey treatment, formerly known as "Pulp Natural", means sun drying with mucous membrane. After the outer skin of the coffee fruit is removed, there will be a layer of sticky jelly on the raw bean, which is different from washing it off with clean water, so it is not easy to dry in the sun. Therefore, it is necessary to strictly control and turn the whole process to avoid bad fermentation smell.