Nicaragua Water Eye Manor Ojo de Agua non-stick Water Sun method Marsellesa Martha Yesa

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Ojo de Agua. Water Eye Manor (C.o.E. Winning Manor | Award winning record: 2014. 18th)

Marsellesa Martha Yesa

This is a new variety developed locally in Central America and Nicaragua.

A variety derived from the cross of Sarchimor and Villa Sarchi through a rigorous pedigree screening process.

It was not until 2012 that the Marsellesa variety began to establish planting land on a commercial scale.

Sun exposure (Sun-Dry Process / Procesado Natural)

Arabs have treated coffee in the sun since more than a thousand years ago. The sun drying method is also called because the sun is used to dry the coffee fruit.

"Natural drying method".

Water-free solarization-a special treatment step that is different from others

Extreme three-stage bean selection

With years of experience, manor farmers pick ripe red fruits by hand; the harvested fruits are picked strictly for three times.

Select, and then select solid, ripe and full red fruit, that is, give it to the natural sun, the whole process is "not too much".

Water, fruit sweet does not lose at all.

Sun drying

After the coffee fruit is harvested and dried by natural drying, the original bright red coffee fruit will become black Drycherry. The selected fruits will be exposed to the sun for 25 days (depending on the climate of the place of origin), and the water content of the beans will be controlled at about 12%. In order to make the fruits uniform in dryness and avoid excessive fermentation, it needs to be stirred from time to time in the process of sun exposure (too long or uneven, there will be over-fermented wine sour taste and rotten taste).

No matter how to deal with it, cover it with a tarp to block the night dew during the sun exposure.

Shelling

When exporting, the sun-dried fruit is then removed by a sheller to remove the hard peel, pulp and sheep skin.

Hand selection and grading

Hand-select defective beans, through our hand picking requirements of at least five times, strictly select S.H.B. Very hard grade coffee beans.

The advantages of solarization

Properly treated sun beans, beans are coated in the pulp naturally dry, absorb the essence of the fruit, so fruity, sweet, mellow thickness.

The disadvantages of solarization

Subject to weather conditions: this method is most afraid of the return of rain, the climate has a great impact on the quality of beans, and takes a long time; improper handling, easy to mix too many defective beans or impurities.

Sun-dried beans without touching water

Unique and distinctive, with no loss of sweetness and almost no defect in appearance, just like the quality that aroma boutique coffee has always promised.

Variety: Marsellesa

Producing area: Nueva Segovia (New Sagovia) City: Dipilto-Los Mares

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

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1450 m

Treatment procedure: non-contact water solarization method

(Sun-Dry Process without Water / Procesado Natural sin Agua)

Planting area: 35 ha

Cup test report

Dry aroma: sweet flowers, berries, chocolate, tangerine peel, incense

Wet fragrance: sweet orange fruit, hazelnut, cream, chocolate, sweet spices

Sipping: special varieties with obvious throat sweetness, bright acidity, sour berries, fermented wine, bitter chocolate, tropical fruit flavor, flower aroma, caramel, vanilla.