Why is it that some Pacamara have such a big flavor, but the selection of Mara Kadura coffee beans is not good?

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El Naranjo Dipilto. Orange Fruit Manor

(Best of Nicaragua Victory Manor | Award winning record: 2016. No. 1) non-water sun treatment of Nicaraguan coffee

Variety: Maracaturra

Production area: Nueva Segovia (New Sagovia) region: Dipilto

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

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1600 m

Treatment procedure: water-free solarization (Sun-Dry Process without Water / Procesado Natural sin Agua)

Coffee planting area: 22 ha

Cup test report

Dry fragrance: sweet flowers, milk, nectar, extremely cool mint aroma like stepping into an ice cellar, fermented wine, edamame beans

Wet fragrance: sweet flowers, caramel, sweet fruit, nectar, ripe cherries, chocolate, vanilla

Sipping: sweet throat, special sweet fruit aromas, red wine, sweet fruit juice, delicate berry aromas, almonds, pepper, tropical fruit style, rich creamy aromas, rum, mint cool, rich and varied taste, extreme sun-treated coffee

| | introduction of Maracaturra products |

Mara Kadura, also known as Maracaturra or Maracat ú u, 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 size 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 they must be tested by cups when buying, and refer to the planting environment, such as altitude, producing areas, and treatment methods, which is a more objective way to judge.

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 will be exposed to the sun for 25 days (depending on the climate of the place of origin), and the water content of the beans will be controlled at about 12%. In order to make the fruits uniform in dryness and avoid excessive fermentation, it needs to be stirred 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.

Qianjie Coffee suggests the way Pacamara Coffee is roasted

Guatemala SHB coffee beans have high hardness. In order to fully stretch and develop the flavor, and to maintain the high-quality sour taste of Guatemalan coffee, we can take the operation of "pulling acid" when roasting-- increase the firepower at the turning yellow point, keep the temperature curve climbing steeply to achieve the purpose of increasing fire, promoting aroma and explosion, higher temperature rise also helps to remove some pepper flavor, while to an explosion and dense fire reduction, make "sweetening" operation. To develop sweetness, turn off the heat and glide before adding beans to increase the taste and maturity.

The smoky taste of Vivetna fruit will be more obvious in the deeper the baking degree, and the pepper flavor of Pacamara should use a lighter baking degree, so we designed the beans at about 13 degrees, and the coffee beans are at the end of the explosion, which belongs to shallow roasting.

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