The Water Eye of the Coffee Manor in Nicaragua description of the flavor of Fama Yesa after non-contact with water and sun treatment

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Ojo de Agua. Water Eye Manor (CoE winning Manor | Award record: 2014. 18th) non-water sun treatment of Nicaraguan coffee

Variety: Marsellesa

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

Grade: Strictly Hard Beans (SHB 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.

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 "natural drying method" because it uses sunlight to dry coffee fruit.

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 it takes a long time.

If it is not handled properly, it is 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.