Description of flavor, taste and aroma of red Pacamara sun-dried boutique coffee in lemon tree manor of Nicaragua

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Fincas Mierisch Limoncillo Red Pacamara Natural

Country: Nicaragua

Producing area: Matagalpa

Altitude: 850-1150 m

Treatment: insolation

Grade: SHG

Variety: Pakamara

Flavor description:

Gives off aromas of tropical fruits and spices when grinding beans

After flushing, the aroma of dried fruit and fermented fruit comes from the nose.

When sipping, you can feel the flavor of grapes and spices, the thick Body and the sweetness of black sugar.

Niagara Mieri boasts that the lemon tree manor is basked in the sun in the red pa Camara.

Mierisch Limoncillo Bourbon Natural

The Nicaraguan Mieri family began to grow coffee in 1908.

It has a history of more than 100 years. In the past 15 years, the family has been working in coffee equipment,

Deal with investment in technology and personnel training

Let the family's micro-batch coffee beans have a great growth.

And these changes also come from the efforts of the whole family.

And every member spares no effort. Under the leadership of the Mieridi family

The manor in the family has also been awarded C. O . E Award.

The Mieridi family has nine estates, eight of which are located

Nicaragua San Jose, Limoncillo, Escondida,

Milagros 、 Placeres 、 Los Altos 、 Mama Mina 、 Suspiro 、

One estate is located in Cerro Azul, Honduras.

LOS FAVORITOS bidding, starting in 2013.

It's a bidding event for the next manor of the Mierish family.

In that year, different treatment methods were selected in each manor.

Bidding for different varieties but the best batches.

Lemon Tree Manor is one of the most famous estates.

Matagalpa, a boutique bean producing region in northern Nicaragua.

In 2008 with La Gloria to the manor

The new variety JAVANICA won the second place in the COE competition.

And at 18.55 per pound higher than the first champion manor 16.05 of that year.

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.