Description of flavor and aroma of red Kaddura coffee beans treated with Misaya honey in Dianyi Manor of Nicaragua

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

La Divina Providencia MISAEL SAUCEDA CATURRA RED Honey

Red Kaddura species treated with Misaiami in the Manor of providence in Nicaragua

Flavor description:

Baked nuts, chocolate, caramel dry aroma.

Citrus, orange juice, sweet citrus fruit flavor,

Roasted almonds, cranberries, sweet and sour,

The end rhyme is caramel, the whole is round, clean and balanced.

National Nicaragua (Nicaragua)

Production area Dipilto, Nueva Segovia

1350-1500 meters above sea level

Planting varieties Caturra, Typica, bourbon, red & yellow catuai

And maragogype

The name of the manor is Tianyi Manor (Finca La Divina Providencia).

Producer Missaia (Misael Sauceda Olivera)

The annual rainfall is about 1000-1500 mm

Temperature 18-26 °C

Harvest season December-March

An area of 8.45 hectares

Washing and insolation by treatment

The farm is located in Dipilto.

Coffee is grown on 10 plots above 1350 meters above sea level.

The current owner of the estate, Misael Sauceda Olivera.

When his father, Porfirio Sauceda, inherited the estate,

There are only two plots of coffee planting area.

Then slowly buy agricultural land from the surrounding neighbors to expand to the present scale.

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.