We're in Nicaragua... Reclaimed a coffee farm.

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

More and more coffee lovers know how to buy green beans abroad, but Taiwanese grow coffee abroad and open a coffee farm in Nicaragua! This story, however, was unusual.

Freshly harvested coffee fruit.

Freshly harvested coffee fruit.

As soon as he saw Chen Ruoyu, who was in high spirits, he seemed to have an answer. She likes to experiment, take risks, and learn new things, but she insists on doing her best. With the support of her medical nephew and agricultural husband, she is determined to write down the history of Taiwanese coffee struggle in Central America with a microclimate suitable for coffee tree growth and Taiwan's agricultural biotechnology.

Growing coffee in Nigeria starts with soil improvement.

Growing coffee in Nigeria starts with soil improvement.

"Agriculture has no fast money, starting from soil and seedling"

Jinotega, a small mountain basin that was shot down by meteorites tens of millions of years ago at an altitude of more than 1,200 meters, is the starting point of Chen Ruoyu's coffee story. In 2007, Chen began working in Nigeria on soil improvement and coffee seedling. Her nephew, who is practicing medicine in the United States, is her best partner, and the two of them use the Internet every day until 1 or 2 a.m. Although the coffee farm they bought was once a Starbucks supplier, and the quality of the coffee trees themselves is not bad, it will take some effort to move towards high-quality beans. At the beginning of planting, they pay special attention to soil improvement and seedling health. The whole process is cultivated with organic nutrients of Agrostain Purei microorganism (Cai Shibao) to lay a good foundation.

Green coffee beans without pulp.

Green coffee beans without pulp.

In the selection of seedlings, everything from crooked roots to mold growth to poor development was knocked out. As a result, 220,000 seedlings were selected out of the 720,000 seedlings in the first year. in particular, Nicaragua's rich marine resources are used to truck shrimp and crab shells that most people do not want. chen juo yu describes it as: "the local people think we are very strange. why do we want to recycle their garbage?" In fact, these have very good chitin, which can cultivate strains and reduce the disease rate of coffee trees."

When leaf rust swept Central America in 2013, causing heavy losses to many coffee farmers and declining quality, Anjing coffee was saved from disaster because of the health of the coffee tree and the use of rare wild varieties Rume Sudan and Sarchimor.

Start with basic soil improvement and seedling raising.

Start with basic soil improvement and seedling raising.

Looking for suitable varieties, paying attention to post-processing procedures, and finding sustainable planting methods,"a good environment, good agricultural technology, and care for the land can cultivate the local characteristics of fine coffee." Chen Ruoyu said: "Agriculture does not have fast money, that is, to fight steadily and persist in doing it."

Nigeria's coffee harvest depends entirely on artificial, excellent quality.

Nigeria's coffee harvest depends entirely on artificial, excellent quality.

"Whole berry processing without wasting coffee cherries"

Although this second spring of his career disrupted Chen's dream of a leisurely retirement life, the fun and creativity of coffee still made Chen happier and happier. She asked me,"Have you ever eaten fresh coffee cherries?"

Shade coffee trees, coupled with cloud-filled climate and spring water irrigation, provide good growth conditions for coffee trees.

Shade coffee trees, coupled with cloud-filled climate and spring water irrigation, provide good growth conditions for coffee trees.

If it is not in the right season to produce, the average person should only see processed green coffee beans. Chen Ruoyu described: "Fresh coffee cherries taste ripe, sweet and fragrant." She recalled the wine her father brewed when she was a child. Wasn't it to soak the whole grape and let all the essence be released? Since the peel and pulp of coffee were so fragrant, how could they waste it? Her nephew also made wine in Northern California, USA. It took four years to develop the "whole berry treatment method". After separation, the peel and pulp were fermented together with coffee beans, so that amino acids, polysaccharides, proteins and other rich substances could be preserved in coffee. After blind testing, the taste was the richest and best compared to traditional washing or other treatments.

Moreover, this method does not wash, can avoid excessive fermentation and mildew pollution, but also save water resources. All the discarded pulp can be composted and recycled.