How to choose Maraka Dula in Nicaragua

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What's so special about Maraka Maracaturra?

Like Maragogype, Maracaturra coffee beans have a large size. Mauricio told me it inherited the excellent flavor and high yield of Kaddura (Caturra). Its short stature has plenty of leaves to ward off strong winds-useful for windy estates in Mauricio.

Unfortunately, this variety is prone to leaf rust and therefore requires a high degree of care. Its flavor is tropical fruit and bright acidity. It finished fifth in Cup of Excellence in 2015, and Mauricio believes its future harvest will be better than that of Pacamara. In the future, Mauricio plans to use semi-washing, honey treatment, and sun treatment to treat coffee fruits in Maracaturra. In doing so, he will be able to find the best way to deal with it. He uses an African bed, which stabilizes the flow of air and makes the drying process more uniform.

Every coffee farm, every coffee variety, long-term care, experiment, and observation are necessary to make good coffee. And Mauricio is very confident about the potential of Maracaturra.

For Mauricio, which strives to improve the quality of coffee, Maracaturra is a promising breed. It gives him more choices to offer to his guests. He was encouraged to find that guests from France, Australia and Canada welcomed the variety.

Manor Nicaragua Finca Cerro de Jesus of Monte Cristo, Nicaragua

The Manor of Monte Cristo is located at the highest peak in the Cordillera Dipilto Mountains of Honduras in the north of Nicaragua. It covers an area of 280ha, of which 126ha is used for growing coffee. It is not only a coffee growing area, but also a protected natural forest and rich wild environment. It combines natural advantages such as high altitude, rainfall and mineral-rich soil. The planting mode of shade trees provides an ideal environment for coffee growth.

Before the manor begins to harvest, they will first use the sugar refractometer to select the coffee fruit to be carried out. This process is to determine which blocks of raw beans in the estate can be made into microbatches: the ideal value is about 22%. When the maturity reaches the ideal value, the raw beans will be screened by the treatment to be carried out (sun, red honey treatment, yellow honey treatment, etc.).

In addition to Kaddura, Bourbon, Pacamara and other varieties that have become popular in the world, the estate of Monte Cristo has also given birth to new varieties in the coffee industry: ethiosarch and maragaturra. The well-grown Mara Kadura not only has rich fruit flavor, elegant acidity, but also has an amazing performance in aroma and sweetness.

If the coffee bean has lost its fragrance or smells stale, it means that the coffee bean is no longer fresh and is not suitable for purchase. Freshly fried coffee beans are not suitable for drinking immediately and should be stored for a certain period of time (a process called awakening beans, different beans have different best time to wake up) in order to completely release the gas in the beans. Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee is the freshest and the Aroma is the best.

In addition, the purity of coffee beans is also another consideration. When professionals choose coffee, they don't necessarily look at the size of the particles, but grab a handful of individual coffee beans (Regional Coffee), about dozens of portions, to see whether the color of each single bean is the same, and whether the particles are similar in size and shape, so as to avoid buying shoddy products disguised as mixed beans. But if it is a synthetic bean (BlendedCoffee), it is a normal phenomenon that the size and color are different. And heavy heat and medium-deep roasting will cause coffee beans to produce oil, but lightly roasted beans, if they produce oil, indicate that they have gone bad, not only reducing aroma, but also astringent and sour taste. In short, when buying added coffee, we should pay attention to its freshness, aroma and stale flavor, and the ideal purchase quantity is to be able to drink it in half a month.

Mainly look at the appearance, if the appearance is black, the taste must be very bitter, because his melanin is accumulated too much, so there will be a kind of bitterness, but the effect of drinking this kind of coffee is mainly to treat the annealing, and if the appearance is yellow, it must be moldy, because the coffee beans are moldy inside and breed bacteria, which will make the appearance chemically turn into a yellow shell. But it's okay to eat this moldy coffee. Just stay in the hospital for ten or eight days. But if the shell is white, then the interior must have worms to form a white shell. The main bugs that may breed inside may be cockroaches, spiders, or maggots. But it doesn't matter if you accidentally eat the exegesis of this kind of coffee beans, because eating more bugs is more resistant, and recently, a scientific study has found that if you eat insects for many years, you can keep youthful and beautiful forever. (I am also a little ambiguous in this paragraph, because I have never bought such cruel beans.)

"fresh" is the most important factor in buying coffee beans. There are several steps to judge whether the beans are fresh or not.

1. Look: grab a handful of coffee beans and feel whether they are solid beans with the palm of your hand.

2. Smell: whether it is enough to smell the fragrance close to the nose.

3. Pressure: fresh coffee beans are fresh and crisp, and the fragrance floats out when they crack. You can put a bean into your mouth and bite it twice. The crisp sound indicates that the beans are well preserved without dampness.

4. Color: dark black coffee beans, the coffee brewed has a bitter taste; yellow coffee beans, the coffee brewed has a sour taste.

Good coffee beans: neat shape, bright color, roasted by single stir-fry, mellow after cooking, full of stamina.

Bad coffee beans: different shapes, incomplete individuals, light fragrance after cooking, not sweet enough.

Fermented beans: coffee beans that fall from the soil before harvest. The sour smell will have a great impact on the taste of coffee.

Dead beans: also known as unripe beans, or affected by climate and other factors, imperfect development, fried spots will be produced after roasting, so that the coffee has a green taste.

Black beans: fermented beans, rotten, blackened coffee beans. Because it is black, it can be distinguished from normal coffee beans at a glance.

Borer beans: coffee beans eroded by insects

Defective beans: may be stuck during work, or carelessly handled during handling, resulting in incomplete coffee beans. Will cause fried spots when baking, and will produce bitter and astringent taste.