Static method of mountain spring water in Buenos Aires Manor / double washing treatment introduction of Farma Kadura

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No. 1 (champion) in 2015. Coe winning Manor: Buenos Aires. Buenos Aires Manor Nicaraguan Coffee

Variety: Maracaturra

Producing area: Nueva Segovia (New Sagovia)

City: Dipilto

Grade: Strictly Hard Beans (SHB EP) strict selection of high altitude extremely hard bean AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1600 m

Treatment procedure: mountain spring static washing method (Lugar donde nace el agua de manantial en las montana)

Planting area: 50 ha

Cup test report

Dry aroma: with strong aroma, Kaifeng instant full of coffee, rock salt, star anise, bean, lemon, cocoa, spice, pine, wood, almond nuts, spices (pepper), mint, perfume, citrus, cinnamon

Wet fragrance: Kunbu sugar, peppermint, bitter almond, noodle tea, citrus, fragrant lemon, cinnamon, flower, milk

Sipping: Body is quite good, full-bodied, smooth and delicate, bright and sour, cool, with a strong lemon fragrance, high sweetness, clean flavor, bitter sweet like tortoise Ling cream, slightly cinnamon and lemon acid finish, the whole taste is delicate and clear, and the taste is obvious.

After being soaked in mountain spring water, this Maracaturra star variety has completely different characteristics, makes it easier to find its unique sour flavor, and creates a new top boutique.

Introduction of Maracaturra varieties

Mara Kadura, the Maracaturra or Maracatuu variety, is derived from the grafting of Maragogype and Caturra, commonly known as elephant beans, with a particle size similar to that of elephant beans, with a maximum of 22 mesh. Maracaturra, Pacamara and elephant bean Maragogype are the "three big beans". Although beans are large, they will become tasteless if they are not ripe long enough, so when buying, they must be tested by cups and refer to the planting environment, such as altitude, producing areas, and treatment methods, which is a more objective way to judge.

Mountain spring static water washing method-unique, special treatment steps

The coffee bean curd, which has been treated by the whole water washing stage and is still covered with a sticky pectin layer, is put into the sink and filled with water, changing the clear mountain spring water every 6 hours for a total of 4 times, and soaking and washing the sweet mountain spring water in the deep mountains; the bean is characterized by sweet and sour, rich and varied layers, and increases the treatment time of fermentation, so it develops a special flavor different from the traditional Kenyan water washing.

Create the first Mountain Spring Quartet

After peeling the coffee fruit, it is washed in full water after 12 hours of dry fermentation, and then soaked in pure natural spring water for 24 hours, fermented and then washed, creating a clean and delicate unique taste.

Double washing

After the first stage of full water washing, complete washing, four natural mountain spring water immersion, and then by the second stage of full water washing, thoroughly washed to complete the mountain spring static water washing process.