Pacamara, Manor of Monte Cristo, Nicaragua, Flavor and Taste description of Micro-batch Fine Coffee

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Finca Cerro de Jesus-Microlot Pacamara Natural

Pacamara, Chateau de Monte Cristo

Country: Nicaragua

Producing area: Harappa

Altitude: 1100-1450 m

Treatment: insolation

Grade: SHG

Variety: Pacamara

Flavor description:

Give off the aroma of apricot and chocolate when grinding beans

After flushing, there is a smell of fresh peaches and flowers.

When sipping, you can feel the taste of tropical fruits, spices, strawberry juice and the sweetness of sucrose.

Nicaragua borders the Cordillera Dipilto Mountains of Honduras in the north.

Monte Cristo Manor is located at the highest peak of this mountain range, covering an area of 280 hectares.

Of which 126 hectares are used to grow coffee.

It is not only a coffee plantation, but also a protected natural mountain forest.

Rich wild ecological 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 starts to harvest,

They will first select the coffee fruit to be carried out according to the sugar content refractometer.

The purpose of this procedure is to determine which blocks of raw beans in the manor can be made into microbatches:

The ideal value is about 22%.

When the maturity reaches the ideal value

The raw beans will be screened according to the treatment to be carried out.

(sun exposure, red honey treatment, yellow honey treatment, etc.)

In addition to the varieties that have become popular all over the world, such as Kaddura, Bourbon and Pacamara in the manor of Monte Cristo.

Also gave birth to a new breed of coffee: ethiosarch

With Mara Kadura (maragaturra)

The well-grown Mara Kadura not only has rich fruit flavor.

Elegant and sour, it has amazing performance in aroma and sweetness.

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.