Nicaraguan Coffee Bean selection-La Divina Provindencia Coffee Farm [Pakamara

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Nicaraguan Coffee Bean selection-La Divina Provindencia Coffee Farm [Pacamara] flavor? How to flush it by hand?

"winningest" Cup of Excellence Farm in La Divina Providencia, northern Nicaragua. Misael Sauceda and his wife Delbys run a farm very close to the Honduran border. With the history of many farms, Misael Sauceda Olivera and his brother each inherited a part of the land owned by their father Porfirio Sauceda. However, Misael was lucky to be the only brother with a passion for coffee, so he was able to buy land from his brother and gradually expand his land. With the history of many farms, Misael Sauceda Olivera and his brother inherited part of the land owned by their father Porfirio Sauceda. Misar bought the land from his brother, and since Miseal bought a small piece of land from his half-brother in 1995, he has been a dedicated coffee farmer. Over the years, Misael has greatly improved the quality of coffee through elaborate strategies and farm improvements. With the help of his family and his team, his business has developed rapidly with hard work and determination. The name Divina Providencia was translated as Divine Providence, which was inspired by the rich wildlife on the farm. In addition to enjoying many types of trees and vegetation, you can also see squirrels and all kinds of birds.

Misael Sauceda now enjoys a high reputation in Nicaragua. He participated in the Excellence Cup there and won the highest award for 11 years in a row, first in 2005, fourth in 2008 and second in 2012. His coffee reflects his hard work and dedication to quality.

In his own words, Misael Sauceda Olivera's secret to producing the best coffee in the world is "technical assistance in the coffee field, cutting ripe cherries, choosing ripe cherries, proper pulping and 24-hour fermentation, using clean washing water, then transferring a batch of wet parchment coffee to dry profits and drying well in a cool place".

Legume is a Maragogype variety, is a typical plant mutant variety, is the first variety in Brazil. This plant has huge leaves, big cherries and huge beans. The size of the plant limits its ability to produce high yields, so for farmers, it is not as big as some other varieties. But its output is very small, and it tastes good in this coffee.

Misael has won a good reputation in this field to provide consistent quality, and his best CoE ranking is 1st in 2005 and 2nd in 2012. His success is largely due to their very picky choices, motivating his harvest staff to deliver only cherries with the highest maturity. Misael Sauceda's coffee has always been rated as the international choice of the Excellence Cup. With the money he received from these successes, he has been able to improve his first farm, La Divina Providencia-Santa Maria de Guadalupe. Misael grows Caturra,Catuai,Maragogype and Maracaturra on his farm. All coffee grows under canopy or native trees and fruit trees. His farm is located in Las Manos, Dipilto, about 1400 angstroms above sea level. The average annual temperature at this altitude is between 18 and 26 °C. Las Manos's environment is very suitable for growing coffee, very suitable for growing delicate coffee, often with floral aroma and rich sweetness and aroma.

Flavors: pineapple, drupe, apricot, orange, plum, five-spice orange, caramel, Guarana and green grapes.

Acidity: Apple, very juicy, sour and citric acid.

Body: juicy body and Grandma Smith Apple.

Treatment: washing

Variety Maragogype

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee.