Nicaraguan Coffee treatment method-Saka River Manor Agua Sarca Estate washing Nicaragua

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Coffee is picked by hand. We have a group of experienced people who know how to pick ripe coffee cherries. Each batch is classified according to species and altitude.

Separate the floating objects with a siphon. It means that we put the coffee in the tank, so the heavy coffee cherries will sink into the water and the light ones will float.

Remove the pulp in wet mill. We calibrated our machine so that the mucus was not removed, and then dried the coffee on the African bed.

Wet treatment process: cleaning and fermentation

First of all, we take two measures on the farm. The first point will be done by 11:00 in the morning, then immediately peel the coffee cherries and put them directly into the fermentation bucket. The second point must be done by 03:30 in the afternoon, and the coffee cherries are shelled and entered another fermentation bucket. The fermentation process depends on the weather, and on average, the farm takes 12 hours to ferment coffee. We have two times of cleaning, one for each measurement, and four hours between them. After the coffee is cleaned, we will send the coffee directly to drymill.

Drying details: drying conditions, average temperature, humidity, coffee drying time, and other related parts

This coffee takes 10 days to dry on the cement terrace. When the coffee is in the warehouse, the humidity will be controlled between 11 and 12 degrees. Each batch of our coffee is placed in a separate place in the warehouse.

What is special about this Nicaraguan branch is that it has the character of nuts and almonds, as well as the taste of orange fruit tea. It is rich in layers, but the variety is relatively rare.

Maracaturra (mating of Maragogype and Caturra).

Product name: Saka River Manor Agua Sarca Estate

Guojia: Nicaragua of Nicaragua

Producing area: Di Pilto Dipilto

Treatment method: washing treatment method Washed Process

Variety: Maraka du Maracaturra

Sea pull: 1150-1400 meters

Wind flavor: cream, nuts, almonds, maltose, orange tea

Moisture% 10.7

Water activity Aw 0.6505

Temperature 21.89

SC18 94.7

SC18-16 5.3

SC16-140

After SC14-120 coffee raw beans enter the warehouse, 100g samples are taken for various physical property analysis, which may have some errors due to detection techniques and environmental factors, which can only be used as a reference for bean bakers.