The history, culture, stories and allusions of the sacred boutique beans of the Dianyi Manor in Nicaragua

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The history, culture, stories and allusions of the sacred boutique beans of the Dianyi Manor in Nicaragua

Nicaragua Nicaragua

Population: 6071000

Nicaragua has some smaller growing areas, including Madriz (Madriz), Managua (Managua), Boaca and Carazo (Carazo), which are not listed below but actually produce some excellent coffee.

JINOTEGA

The name of the Xenotegav region, as well as the name of its capital, comes from the word "xinotencatl" in Nahuatl, but opinions vary on the meaning of the word, either "urban elderly" or "Jinocuabos's neighbor", but the latter may be more accurate. The economy of the region has long been dependent on coffee and it remains the main producing area in Nicaragua.

Altitude: 1100-1700m

Harvest: December-March

Variety: Caturra, bourbon

MATAGALPA

Matagalpa, which is named after the capital city, has set up a coffee museum. Coffee in this area is produced by a mixture of large estates and cooperatives.

Altitude: 1000-1400m

Harvest: December-February

Variety: Caturra, bourbon

Have been shortlisted for COE several times

Nicaragua's Tianyi Manor, which constantly improves the quality of coffee and raw beans.

He was still 24th when he was shortlisted in 2007.

It was promoted to fourth place in 2008.

And won the runner-up in 2012. What varieties will be launched? please wait and see.

Coffee beans details:

Country: Nicaragua

Manor: the Manor of God (Finca La Divina Providencia)

Producing area: Dipilto, Nueva Segovia

Altitude: 1350-1500m

Treatment: washing

Variety: Kaddura Tibica bourbon

Annual rainfall: 1000-1500mm

Located in Dipilto, Tianyi Manor grows coffee on 10 plots above 1350 meters above sea level. When Misael Sauceda Olivera, the current owner, inherited the estate from his father, PorfirioSauceda, he planted only two plots of coffee, then slowly acquired farmland from his neighbors to expand to its present size. Thanks to the efforts of the landowner, Tianyi Manor has been shortlisted for COE several times. Tianyi Manor, which constantly improves the quality of raw coffee beans, was still 24th when it was shortlisted in 2007, rose to 4th in 2008, and won the runner-up in 2012.

This is the fourth Nicaraguan coffee bean that our store got recently. regardless of the name of each manor, we can find that these Nicaraguan coffee are different in raw bean varieties and post-processing. In general, raw coffee beans can be divided into water washing, sun drying and honey treatment. In terms of varieties, Nicaragua is better known as the large-grained elephant bean (Maragogype). In recent years, new species derived from different varieties have been crossbred, such as Maracaturra combined with Kaddura, Pacamara combined with Pacas, or long-grained Javanica successfully restored in Nicaragua, with the addition of these new varieties and treatments. Let Nicaraguan coffee exude a completely different charm from the past!

National Nicaragua (Nicaragua)

Production area Dipilto, Nueva Segovia

1350-1500 meters above sea level

Planting varieties Caturra, Typica, bourbon, red & yellow catuai

And maragogype

The name of the manor is Tianyi Manor (Finca La Divina Providencia).

Producer Missaia (Misael Sauceda Olivera)

The annual rainfall is about 1000-1500 mm

Temperature 18-26 °C

Harvest season December-March

An area of 8.45 hectares

Washing and insolation by treatment

The farm is located in Dipilto.

Coffee is grown on 10 plots above 1350 meters above sea level.

The current owner of the estate, Misael Sauceda Olivera.

When his father, Porfirio Sauceda, inherited the estate,

There are only two plots of coffee planting area.

Then slowly buy agricultural land from the surrounding neighbors to expand to the present scale.

Tanning treatment of Red Kaddura in Dianyi Manor, Nicaragua

Flavor description:

Sweet aromas of nuts, pistachios, almonds, Xuanmi fried tea,

The middle part is transformed into a clear orange fruit acid, and then into the smooth flavor of red beans and malt.

The farm, located in Dipilto, grows coffee on 10 plots above 1350 meters above sea level.

When the current owner, Misael Sauceda Olivera, inherited the estate from his father, Porfirio Sauceda, he planted only two plots of coffee, and then slowly acquired farmland from his neighbors to expand to its present size.