What are the Nicaraguan coffee brewing steps for Nicaraguan coffee brands

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The environment, covered with fertile volcanic soil, coupled with shaded planting methods, has established a good growth physique, making Nicaraguan beans not only rich in mellow but also fragrant, which is regarded as high-grade in the eyes of international coffee connoisseurs and is gradually valued by the boutique industry.

Elephant bean, giant coffee bean (Elephant bean), which is 3 or more times larger than other coffee beans, has a taxonomic name Maragogype, derived from Maragogype County in the state of Bahia, Brazil, where the taxonomic status of Giant Coffee Bean was first established in 1870 as an Arabica derived species (hybrid).

The flavor is full, with both bright sour and rich spice sweetness, apricot, vanilla, mint chocolate, pineapple, citrus, caramel sweet and other variety of taste changes, worthy of the best beans!

Factory name: Qianjie Cafe address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City contact Information: 38364473 ingredients Table: self-baking shelf life: 90 net content: 227g packaging: raw and ripe coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Nicaragua roasting degree: moderate roasting

Nicaraguan elephant beans made by hand. 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

La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural

Country: Nicaragua

Producing area: Francesco

Altitude: 1400-1450m

Harvest period: December to March of the following year

Treatment method: sun treatment

Variety: elephant bean

Processing plant: Storm Manor

Flavor: pineapple, wine and drupe, with caramel and roasted nuts in the finish.

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).

Nicaragua has a low flavor, chocolate, caramel sweetness, obvious almond flavor and bright sour taste, which is different from the rising tone of bright fruit acid in Central America. Nicaragua has a unique ecology of coffee cultivation.