How much water do you make with 15g of hand coffee? Hand-washed Nicaraguan mountain extremely hard beans with whole berries Fakadu

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How much water do you make with 15g of hand coffee? What are the flavor characteristics of Fakadura varieties treated with full berries of alpine hard beans in Nicaragua?

Nicaraguan coffee has been forgotten in Taiwan in recent years, and Nicaraguan coffee is rarely seen. In fact, the planting conditions of Nicaragua are not inferior to those of Central American countries. The coffee produced by Nicaragua is characterized by a fresh and balanced taste. What is amazing is that the coffee produced by small farmers is as clean and bright as Costa Rican coffee in shallow roasting, sour, delicate and gentle, and Colombian coffee is sweet and thick when roasted deeply. Mellow and full-bodied taste. Don't underestimate the surprises of Jinotega, Madaguelba and segovia, which are the producers of fine Nicaraguan coffee.

The fine Nicaraguan coffee is printed with the word (S.H.G) on the bean bag, which represents the coffee produced by the high-altitude manor. Segovia is an outstanding and unique area composed of cooperatives on the high platform in the north.

Light baked City (fragrance): lemon grass aroma, citrus slightly sour is very attractive, taste as bright and thin as traditional Central American beans, fruit carambola sweet, with a sweet and sour mango finish.

Medium baking (general B): the aroma of jasmine, citrus acid is masked by the aroma of milk in front, high-quality slippery mouth, the sweetness of plum candy turns to red apple after cooling at the end, and the whole cup of coffee is pleasant.

Heavy roasting (general C): peach apricot nutty aroma, taste similar to beeswax texture mellow, full of malt and chocolate sweet, Nicaraguan coffee heavy roasting (slightly strong to strong) is really very suitable for brewing Italian coffee, you can feel the mellow side of Nicaraguan coffee.

Kaddura varieties treated with whole berries of Nicaraguan alpine hard beans

(Nicaragua Fruta del Caf é ™Caturra)

Flavor features: there are rich fruit aromas and full acidity throughout the process, fully exposed

The fruit nature of ripe coffee berries. The fragrance of pomelo flower and the creamy drupe in the end.

It is sweet and intertwined, with both the elegance of Central America and the rich taste of unrestrained emotion in Africa.

Country of origin: Nicaragua (Nicaragua)

Producing area: new Nordega (Jinotega) area

Variety: Kaddura variety (Caturra)

Grade: Alpine extremely hard beans

Planting methods: the whole process from seedling raising, shading planting, ecological organic microorganism fertilization and planting

Shading planting of shading trees in the whole area & ecological planting

Altitude: over 1200 m

Average annual temperature: 20-22C

Treatment: whole berry treatment (Whole Fruit Process)

Harvest time: December to March of the following year

Certification / testing: passed SGS,TUV Rheinland 368 pesticides and ochratoxin test

Drying method: natural solarization / off-ground drying of African bed / drying in sunlight greenhouse

Introduction:

Coffee cultivation in Nicaragua began in the mid-18th century, with most of the coffee grown in the central and

The northern plateau. Coffee is produced in 10 of the 16 provinces. Due to the high mountains in the north-central region

It is more suitable for coffee cultivation, so 93% of the country's output comes from the four northern provinces:

Jinotega, Matagalpa, Nueva Segovia and Madriz. New Nordega (Jinotega)

And the areas of Matagalpa and Nueva Segovia are

Nicaragua is the main producer of fine boutique coffee, do not underestimate the surprise they bring.

Coffee is one of Nicaragua's main exports, due to volcanic ash and tree shade.

Shaded planting produces high-quality Nicaraguan coffee with a balanced and soft flavor.

Slightly sour, suitable for individual and mixed coffee. The coffee produced in Nicaragua has a taste.

Refreshing and balanced is the most important feature, and the amazing thing is that the coffee produced by it is roasted shallowly.

Clean, bright, sour, delicate and soft style, sweet and thick when deep baked

Mellow and full-bodied taste. Coffee is Nicaragua's main export crop, all of Nicaragua

Coffee is grown in fertile volcanic soil, with an average elevation of more than 1200 meters.

S.H.G. Gao Shan Dou. Gaoshan beans are famous for their slight acid, medium to high concentration and good smell.

The main variety is Cuturra, and the United States is the largest importer.

Nicaragua is located in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The north and central part is the highland.

In the east is the coastal plain, which is part of the Central American volcanic belt, which provides excellent for the cultivation of coffee.

The growing environment. There is a unique environment for coffee production in Nicaragua.

The fertile pozzolanic soil, coupled with shaded planting methods, has established good production quality.

Coffee has a rich mellow and fragrant flavor, moderate acidity and sweet taste.

The sense of balance is excellent, and it is highly rated by international coffee experts. High quality Nicaraguan coffee

Shade planting is its characteristic, while coffee beans are washed and dried in the sun. Its coffee bean phase

Compared with other countries, they are larger. Especially the Mara Guojippe produced in Madagelba district.

(Maragogipe) A very large species of coffee beans called elephant beans, with clear

Taste and excellent aroma, this round and soft texture, has a very high evaluation in the market.

This batch of coffee beans adopts natural farming method, coupled with high-tech planting management technology, not only with microorganisms.

Fertilization with probiotics can strengthen the resistance of coffee trees to diseases and insect pests and produce high-quality gourmet coffee.

And use organic nutrients to protect the soil. Hand-harvested fully ripe red fruit coffee beans

Miel processing and self-developed natural pectin and whole berry treatment (Whole Gel Process)

Increase the sweetness, mellowness, clean aroma, mild acidity and balance of coffee

Excellent taste, with multiple fruit aromas and sweet drupe chocolate. Since 2008

Won the national and international coffee competition participants used as coffee beans for the competition every year.

It is unique in the fine coffee in Central American countries, and the coffee industry in Europe, America and Japan all think highly of it.

Qianjie recommends manual data:

Three-stage water injection method

Suitable for moderately roasted coffee beans

V60 filter cup, the brewed coffee beans are Colombian, with a balanced, soft and clean flavor, with rich flavors of almonds, citrus and white chocolate. The segmented extraction method of three-stage water injection is richer than that of one-knife flow, and can clarify the flavor of the front, middle and back stages of coffee. The practice is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, using small, medium and large water flow to do three-stage extraction, relatively speaking, there will be higher requirements for the flow rate and flow rate of water.

The steaming process of three-stage water injection does not need stirring to improve the immersion uniformity of coffee powder, nor does it need drip method to improve the depth of infiltration, which is relatively suitable for most high-quality coffee beans, especially medium-roasted coffee beans in Central and South America.

This is the brewing technique used in most cafes. What you need to pay attention to is stopwatch, weighing, flow rate and water control. This is the method that most people investigate at best.

Practice the three-stage water injection method for the first time

Coffee powder: 15g water injection: 225g

Water temperature: 90-91 ℃

V60 filter cup can be used.

Duration: about 2min

Degree of grinding: granulated sugar particle size

Flavor features: elegant flower aroma with soft acidity, exquisite drupe sweetness and excellent balance

Show an elegant and fragrant temperament.