Boutique coffee bean flavor, taste and aroma description of Bouyenos Aires, the champion estate of elephant beans in Nicaragua

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65 Central America

Variety: Maragogype giant elephant bean

Landowner: Luis Emilio Valladarez Zelaya

Production area: Nueva Segovia

City: Dipilto

Grade: Strictly Hard Beans (S.H.B. EP) strict selection of high altitude extremely hard beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1500 m

Treatment procedure: shade planting method-full washing method-natural sun drying

Aires Manor in Buenos Aires, Nicaragua, 1500 meters above sea level

C.o.E. Winning Manor | Award winning record: No. 1 in 2015

Dry aroma: rich aromas of honey, nuts, berries, citrus and lemon

Wet fragrance: sweet fruit, rich honey, nutty, floral aroma

Sipping: like the delicate and elegant taste of Blue Mountain coffee, full of sweetness

Mint is cool in the mouth, with a lot of nutty aromas in the middle.

Caramel aroma emerges when the temperature in the latter part is getting lower, with wine aroma in the finish.

The aromas of berries, cherries and raspberries

The taste is smooth and strong, with extremely rich multi-layered taste.

The honey is full-bodied and sweet, which is doubly obvious after cold storage.

The giant elephant beans above 1500 meters above sea level are sweet and charming.

Has a strong aroma, except for the eye-catching and large shape.

Full fruit, hard beans, mild and classic flavor

It is also the only coffee without sharp acidity in Central America.

Therefore, it enjoys the reputation of the Blue Mountains of Central America, and its taste is very thick.

High altitude plus shade planting method

The ripening time of the fruit is longer, the fruit quantity is less, and the nutrients are concentrated.

The flavor develops naturally and completely.

So they are called giant elephant beans because they are 2-3 times the size of ordinary coffee beans.

Only the size of Jamaica Blue Mountain No.1 Coffee is comparable.

What's more, because the production capacity is low and the output is quite rare, it has long been loved by the Japanese and snapped up.

Its clear taste, excellent aroma and low caffeine content

Despite the high price, it is still very popular with coffee gluttons.

Everyone's taste is not necessarily what they like.

You can consider buying a small amount and trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

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There's something I need to explain to you.

Coffee beans are agricultural products.

Will vary a little from year to year due to climate change.

If you feel a little different, please forgive me!

Consider other coffee beans next time.

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The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

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Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.