Winning the 2018 Excellence Cup | the story of planting on La Bendicion Farm in Nicaragua? What's the flavor?

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Winning the 2018 Excellence Cup | the story of planting on La Bendicion Farm in Nicaragua? What are the flavor characteristics?

LaBendici ó n is owned by Luis Balladarez. We visited Louis in March 2013 and tasted nearly 60 lots from Louis-owned farms and some of the neighbors. Although this year we have won several trophies from Regalo de Dios, another farm in Luis, this special product from LaBendici ó n far exceeds other products. Louis' farm is located at the top of Mount La Cordillera de Dipilto y Jalapa in the mountains of northern Nicaragua and has the highest mountain range. The chain separated northern Nicaragua from Honduras and significantly changed the climate. The town of Ocotal where Louis lives and the dry mill where Las Segovias is located are located on the south side of the mountain. Ocotal's climate is almost desert dry: the dry trees of shrub brushes and Dipilto-Jalapa pine forests believe in its tropical environment. A rain-free climate makes it easy to dry coffee. However, people only need to go over the top of the mountains to find the lush green of the Pacific tropics, where Louis' coffee is grown. His farm is broken down by breed: one area of red Catuai and one area of yellow; one for Maragogype and the other for Pacamara. Commercial, high-yielding varieties grow in low altitude areas, speciality, and low yield in high altitude areas. The precarious path runs across the field, and when we walk, our guide will point out lizards, spiders, snakes and squirrels. The canopy above us protects the shady coffee trees from direct sunlight. When we arrived, the pickers worked very hard. Except for the lunch break, we were still working when we left. His farm is broken down by variety: one area of red Catuai and one area of yellow; one for Maragogype and the other for Pacamara commercialization, with high-yielding varieties growing at low elevations, specialties and low yields at high elevations. The precarious path runs across the field, and when we walk, our guide will point out lizards, spiders, snakes and squirrels. The canopy above us protects the shady coffee trees from direct sunlight. When we arrived, the pickers worked very hard. Except for the lunch break, we were still working when we left. His farm is broken down by breed: one area of red Catuai and one area of yellow; one for Maragogype and the other for Pacamara. Commercial, high-yielding varieties grow in low altitude areas, speciality, and low yield in high altitude areas. The precarious path runs across the field, and when we walk, our guide will point out lizards, spiders, snakes and squirrels. The canopy above us protects the shady coffee trees from direct sunlight. When we arrived, the pickers worked very hard. Except for the lunch break, we were still working when we left. Our guide will point out the smell of lizards, spiders, snakes and squirrels. The canopy above us protects the shady coffee trees from direct sunlight. When we arrived, the pickers worked very hard. Except for the lunch break, we were still working when we left. Our guide will point out the smell of lizards, spiders, snakes and squirrels. The canopy above us protects the shady coffee trees from direct sunlight. When we arrived, the pickers worked very hard. Except for the lunch break, we were still working when we left.

La Bendicion has floral aromas, a blend of tropical fruit flavors and herbs. In the cup, the light taste allows subtle fruits to be mixed: melon, brown sugar and pineapple. This batch is honey treatment. This means that when the fruit is separated from the beans, the mucus still exists and is allowed to dry on the beans. Dry the beans on a raised African bed for 10-12 days. As the cup cools, the taste of grape juice will appear. However, the undercurrent of the entire cup is constantly changing, and the taste of existence varies with people's hopes. This is a kind of coffee that is drunk and tasted.

Finca La Blessing is located in the Laguna Verde community of the protected Arenal Forest Reserve, about 1500 meters above sea level. The ecological conditions of growing coffee are very superior, with a temperature of 18-22 degrees Celsius and 10 months in winter to produce coffee beans with fruit, chocolate, sweetness, aroma and aroma, providing a delicious cup for consumers who like our coffee.

Hotel FincaLaBendiciOn is only 40 minutes from the city of Matagalpa, with mountain views, pleasant morning environment and pleasant climate. Our plants began to blossom in April, and in February of the following year we finished collecting our ripe fruit, treating wet profits on our farm, and ending drying, threshing, sorting and packing our green gold coffee in May.

Tell us the history of the farm: I am the fourth-generation coffee grower in my family. Three years ago, we bought LaBendi ó n together. We have a long history, the knowledge handed down from our grandparents, continuing their traditions, from talking to coffee plants every day, and always thinking about how to cooperate with nature. Our culture always appears on the same day to produce a cup of coffee to convey family values, the community and all the efforts needed to produce it.

Finca La Blessing is located in the El Arenal Nature Reserve, which is home to thousands of migratory birds and the biodiversity of tree species, plants and other animals. The farm has 10.5 hectares of forest and 17.5 hectares of different kinds of coffee trees; plantains, oranges and fruits. The main varieties are Caturra coffee, Catua í and Catimore.

My family and I have been carrying out friendly practices with the environment all year round. All of our production is sown in the practice of soil conservation, which we think is a living organ that provides wisdom for coffee plants and can be the magic of flavor all year round. The phenomenon of climate change we try to protect our forest areas, we protect water sources, which makes this area always green lagoons with the right temperature and enough water to sustain our coffee crops and jobs.

We are using effective microorganisms, minerals, rocks and biological control in diseases and insects to improve the biological activity of the soil so that healthy activities can be carried out in growing and protecting the health of farm workers and consumers.

This hotel has more than 80 years of art knowledge. I followed the teachings of my grandfather, the father of Volkswagen Tokorales, who taught my father and sowed his first coffee factory at the age of five. Get to know my grandfather Arnulfo Corrales, who taught me discipline, got up at 4 a.m., and taught me how to trim, mineralize, grow and harvest coffee. My father, Byron Corales (Byron Corrales), has been committed to coffee flavor and coffee for many years, and they can do a variety of dry and washing products, honey, different varieties of local and farm flavor.

For this farm blessing year will be better production conditions, we expect to harvest 700 liters of green coffee gold and coffee flavor preparation we will be for the variety quality of natural coffee, washing and honey. The farm's agro-ecological practices over the next few years, such as the work culture inherited by our grandparents and our contribution to the environment. As part of our social commitment to the community, our aim is to link coffee in the coming years to the educational and health activities of community children and to establish a direct relationship with consumers.

Family generations: in my family, my grandparents, parents and sisters, doing part of the work on the farm, and everyone in the family working with coffee is an art and culture. We see beyond the coffee cup, it is a community, it is a forest, it provides water, oxygen and the relationships that connect us with many people in the world.

In the families of our grandparents and parents, we have been producing coffee for more than 80 years. At present, my parents and grandparents also have their own coffee farm, the highlight of which is my father, who has scored high grades in other international competitions. At present, I started my life with coffee, which I have bought for three years.

For years, people have been talking about the language of coffee and chatting with plants, and we continue to learn from their virtues and attributes.

Flavor: melon, red wine, mango, raisin, green apple, cherry, cider, plum, strawberry and stewed fruit