How to make a cup of Nicaraguan coffee by hand-from raw bean planting to roasting and brewing analysis

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Nicaragua MARACATURRA SHB EP

Manor Fairview, Nicaragua

| 01 | production area profile |

Nicaraguan producing area

Nicaragua is mainly divided into four major producing areas, namely, Bosnia and Herzegovina Sub-region (Segovias), Madaguelba / Henodeka region (Matagalpa/Jinotega), Borgo region (Boaco) and Pacific Coast region (Pacific). The highest planting height in Bosnia and Herzegovina is about 1500mur2000, and the coffee produced is the highest SHG (StrictlyHighGrown).

Cultivation in Nicaragua

Planted with volcanic ash and shaded trees, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor. Nicaraguan coffee is the largest of all coffee beans, while MADRIZ (Madriz) is located in the mountains of northern Nicaragua, adjacent to NuevaSegovia,Jinotega and Esteli, a quiet and elegant area known as Somoto Canyon, inhabited mainly by indigenous peoples of various tribes and people who mixed with the Spaniards in the colonial period (mostly Chorotegas).

The local production of coffee, the development of arts and crafts processing trade, as well as traditional delicacies. Madriz is characterized by a cool climate, its small town looks simple, but features beautiful roofs and special tile white buildings, there are also many coffee plantations, and the mountains are covered with verdant pine and oak forests.

In a purely natural planting environment, more complex operations are used to maintain the delicate aroma and taste of coffee; produced from high-quality mountain beans planted in northern Nicaragua with an average annual rainfall of 1500-1700mm and temperatures between 20-29 degrees Celsius.

Fairview Manor

Located on the outskirts of San Fernando, Nicaragua, Fairview Manor is carefully managed by its founder Roger Esau Herrera Ortez. The manor is located in a mountain area between 1400 and 1650 meters above sea level. the low temperature leads to the slow growth of coffee trees, which usually take four years to bear fruit after saplings are planted. Of course, the advantage is that the coffee produced by the manor is very sweet.

Mr. Roger Esau Herrera Ortez chose this place as his coffee growing area in 1997. After all kinds of difficulties, Roger Esau Herrera Ortez has four coffee growing plots and a water washing station. In addition to the Fairview Manor, which he personally managed, the other three plantations were managed by his sons.

Roger Esau Herrera Ortez decided to increase investment and improve the facilities of the washing station, such as starting to use the wastewater reuse system and the new washing classification system, which can not only avoid water pollution, but also improve the grading capacity of coffee and get more and better quality coffee. It was also in this season that Mr. Roger Esau Herrera Ortez won the fifth place in the Nicaragua Excellence Cup raw bean competition.

02 | processing method

Complete washing method (Washed):

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean. The whole fermentation time is only about 24-30 hours.

03 | Analysis of raw beans

[Maracaturra Mara Kaddura] comes from the mixture of Maragogype and Caturra, which has both the fullness of the former and the sweet flavor of the latter, and is common in Nicaragua.

Maraka Dula (Maracaturra): is a mixed breed, like beans (Maragogype) and Kaddura (Caturra) mixed crystallization, is very common in Nicaragua.

But this variety has been planted twice in Apaneca, El Salvador, on Finca Himalaya, a coffee farm in Cup of Excellence, which has won two prizes.

Break with tradition: why Maracaturra?

Mauricio currently grows Elephant beans, Orange bourbon, and Pacamara. Although his current coffee has excellent flavor, he still tries to find ways to improve.

Mauricio talked to Manuel Meza, the then research director of The Salvadoran Foundation for Coffee Research (Procaf é), and Manuel Meza told him that he had met Maraka Maracaturra in Matagalpa, Nicaragua, and had repeatedly won the top five positions in Cup of Excellence.

Manuel Meza was happy to help Mauricio, so he brought the seeds of Maraka Maracaturra to Mauricio to plant.

What's so special about Maraka Maracaturra?

Like Maragogype, Maracaturra coffee beans have a large size. Mauricio told me it inherited the excellent flavor and high yield of Kaddura (Caturra). Its short stature has plenty of leaves to ward off strong winds-useful for windy estates in Mauricio.

Unfortunately, this variety is susceptible to leaf rust and therefore requires a high degree of care. Its flavor is tropical fruit with bright acidity. It finished fifth at the 2015 Cup of Excellence, and Mauricio believes its future harvest will be better than Pacamara.

In the future Mauricio plans to treat Maracaturra coffee cherries with semi-washing, honey treatment and sun treatment. By doing so, he could find the best way to deal with it. He uses African beds, which stabilize the circulation of air and make the drying process more even.

04 | Baking analysis

The granule of this coffee is relatively large, and the density is high. It lengthens the dehydration process, absorbs heat slowly in the baking process, and the Mena reaction process is also slow. The yellowing point is in 6 minutes. In the first batch of roasting, the temperature of my beans is relatively high, and the firepower is also relatively increased. During the baking process, the firepower is gradually increased as needed. Under this method of operation, the dehydration time of coffee is relatively prolonged, with a heating rate of 6-8 degrees every 30 seconds.

Baking machine Yangjia 600g semi-straight fire

Heat the oven to 200 degrees Celsius, open the damper at 3, adjust the fire power to 140 degrees after 1:00, keep the damper unchanged, return to temperature point 1 '37 ", keep the fire power, at this time the bean surface turns yellow, the grass smell completely disappears, dehydration is completed, the fire power is unchanged, and the damper is adjusted to 4;

Dehydration at 6 '05', ugly beard wrinkles and black stripes appear on the surface of 9 '33 "beans, and the taste of toast obviously changes to coffee fragrance, which can be defined as the prelude to the first explosion. At this time, you should clearly hear the sound of the first explosion point. Start the explosion at 9' 53", reduce the fire to 80 degrees, fully open the damper 5 (adjust the fire very carefully, not too small to have no explosion sound), develop 1 '55 "after the explosion, and put it in the pan at 192.5 degrees.

This coffee bean 100%Maracaturra has a peel flavor, a round taste, long-lasting, delicate, clean and balanced almonds with a long, lively finish.

05 | Cooking analysis

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 3.5 (Fuji R440, Japan)

V60 filter cup, 15g powder, water temperature 91-92 degrees, grinding 3.5.The ratio of water to powder is close to 1:15

33 grams of water is steamed for 25s

Segment: water injection to 100ml cut off, slow water injection to 225ml

That is, 30-100-95

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 92 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Hand punch: 3.5 degree of grinding, water temperature 89 °C

3.5 Grinding-91 degrees water temperature

Bean grinder

Grinding degree

Powder quantity

Filter cup

Little Fuji

3.5

15g

V60

Water temperature

Stuffy steam

The second stage of water quantity

The third stage of water quantity

Total time 2:15

91 degrees

35g water for 25s

100g

95g

Total amount of water: 225

Sweetness: ☆☆☆☆

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