Nicaraguan Martinez Tibica Solar treated Bean Fine Coffee Bean Flavor and aroma description

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

Ernesto Martinez Las Cabanas Mardid Typica Natural

Nicaraguan Martinez Tibica Solar treatment

Flavor description:

Dry aroma is sweet wine, passion fruit, peach sweet fragrant.

The palate is full-bodied with fruit aromas.

Fresh fruit is mixed with the natural fruit aroma of sweet orange, the sweetness of passion fruit,

Grapefruit and plum green tea are sweet with slightly sour freshness and a sweet caramel finish.

Nicaragua is mainly divided into four major producing areas, namely (Segovias), Madaguelba / Sinodega region.

(Matagalpa/Jinotega), Borgo District (Boaco)

And Pacific Coastal area (Pacific).

The highest planting height in Bosnia and Herzegovina is about 1500-2000.

The coffee produced is the most advanced SHG (Strictly High Grown).

Planted with volcanic ash and shaded trees

Produce high quality Nicaraguan coffee

Its flavor is mediocre, soft and slightly sour, so it is suitable for comprehensive coffee.

Nepalese coffee is the largest of all coffee beans.

Among them, the giant beans produced in Madagelba are the most distinctive.

The granules of this kind of giant beans are larger than those of ordinary coffee beans and are generally called elephant beans.

It has a distinctive special aroma and the round texture of Maragogipe coffee.

Its sister product Matagalpa contains wild acidity and indescribable aroma.

The coffee trees in this area are several ancient bourbon species.

Usually planted on the slopes of Michael above sea level

It has been recognized as an excellent organic coffee at high altitude by OCIA (Organic crop improvement Association).

Nepalese coffee is particularly suitable for deep roasting and is recommended for brewing espresso.

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.