How does Fapa Camara taste after dry sun treatment? orange Fruit Manor selection Coffee Bean selection process

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El Naranjo Dipilto. Orange Fruit Manor (Best of Nicaragua winning Manor | Award record: 2016. No. 1) Water-free sun treatment

Nicaraguan coffee

Variety: Pacamara/ Pacamara

Landowner: Luis Emilio Valladarez Zelaya

Producing area: Nueva Segovia (New Sagovia) City: Dipilto

Grade: Strictly Hard Beans (SHB EP) strict selection of high altitude extremely hard beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1800 m

Treatment procedure: non-contact water solarization method

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

Planting area: 50 ha

Cup test report

Dry aroma: sweet flowers, milk, sweet cherries, mango, whisky

Wet fragrance: sweet fruit, caramel, sweet fruit, nectar, cherry, chocolate

Sipping: sweet throat, sweet lemon, sweet citrus spinach honey, special sweet fruit, whisky, sweet juice, pepper, kumquat, tropical fruit style, delicate sweet and sour taste of melon and fruit, interestingly, this is very different from the general strong sun bean flavor, silky and sweet taste.

Introduction of Pacamara varieties

Pacamara is a rare and precious variety developed in El Salvador; its flavor is full, rich and varied, apricot, vanilla plants, tropical fruits, chocolate, sweet spices and other diverse taste changes, few coffee varieties can have both bright acidity and strong sweetness; but like other large beans, the yield is relatively scarce.

The origin of the name Pacamara is derived from the varieties derived from the elephant bean Maragogype and Pacas Pacas, which are combined with the first four letters of Maragogype and Pacas respectively. The granule size is similar to that of the elephant bean, with a maximum of 22 mesh, making it the best coffee variety in Central and South America.

Postscript: Pacamara variety, few farmers in Nicaragua, the yield is rare, the cup test of high quality Pacamara is extremely precious.

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; after three times of strict selection, they select solid, mature and full red fruits, that is, they are given natural sunlight, and the whole process is "completely unwatered". The sweet fruit is not lost at all.

Sun drying

After the coffee fruit is harvested and dried by natural drying, the original bright red coffee fruit will become black Dry cherry. The selected fruits are exposed on the bean drying field for 1925 days (depending on the climate of the place of origin), and the water content of the beans is controlled at about 1112%. In order to make the fruit dry evenly and avoid excessive fermentation, it is necessary to stir 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 SHB 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 affects the quality of beans greatly, and takes a long time; improper treatment, 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.