Nicaragua-Kukassen Cooperative Micro-batch SHG Gaoshan beans detailed baking recommendations

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Nicaragua-Kukassen Cooperative (Corcasan Cooperative) Alpine beans (Rainforest Alliance)

Nicaraguan coffee is not well known in Taiwan these years. Except for coffee from Java tree species (Mantenin) at the end of 2008, coffee lovers in general seldom mention him. In fact, the growing conditions of Nicaraguan coffee are not inferior to those of Central American countries. Some coffee grown at high altitude has a round and balanced taste that surpasses that of many coffee beans in Central and South America. Most of the fine coffee beans come from the central Jinotega and Matagalpa regions. In recent years, the coffee species are mainly Kaddura, with some typical and bourbon, etc. The fine Nicaraguan coffee will be printed on the bean bag (SHG), representing the coffee produced by the high-altitude manor. Nicaraguan coffee gives people clean and clear flavor, balance and low complexity taste. It does not highlight the impression that it is not sharp, it has the sharpness of Costa rica but has a meticulous aftertaste.

The introduction of Rainforest Alliance certification Nicaragua Kukassen (Corcasan Cooperative) cooperative high mountain beans (SHG). Rainforest Alliance (RA) is an international organic organization dedicated to protecting primitive rainforest. Rainforest Alliance hopes to return to the original natural farming mode and gradually restore the primitive environment and ecology of rain woodland by changing the cultivation methods of crops such as coffee, cocoa and cotton. Rainforest Alliance is the most valued international organic organization in the past two years, and the green rainforest frog is the most obvious graphic symbol of Rainforest Alliance.

The Corcasan Cooperative cooperative is located in the Madriz area. Coffee grows in the primeval forest above 1200 meters above sea level. It is an excellent coffee cooperative strictly guarded by the Rainforest Alliance. The coffee beans are lighter in color than the general Nicaraguan coffee. The proportion of defective beans selected by hand is 2.5%, the weight loss ratio of roasted to light roasted (city) coffee beans is 16%, and the proportion of empty shell beans to bad beans is 6%. Smooth balance, fine acid value and clean taste are the style of Kukassen alpine beans.

Kukassen Cooperative (Corcasan Cooperative) high mountain beans, coffee beans are smaller and lighter green than Nicaraguan coffee.

Shallow baking City (fragrance): after brewing, the tea is refreshing, the citrus acid is very fine and non-irritating, the burden is light, the taste is clean, there is no miscellaneous taste, and the taste is balanced and smooth, with the sweetness and gentleness of fruit, with a little acid in the sweetness slowly unfolds.

Medium roasting (general B): the aroma of tea, citrus acid is obscured by the aroma of milk in front, apple sweetness gradually emerges after the tip cools, and the whole cup of coffee is pleasant and refreshing. This is the most appropriate baking degree for Kukassen alpine beans.

Re-roasting (general C): after grinding, the aroma of sesame peanuts is strong, and the sweet taste of nutty hazelnut almonds is full. at this time, the taste is smooth, soft and greasy with honey malt. Huigan's sweetness and floral length and intensity are a safe and suitable good coffee in many coffee beans.