Nicaraguan Coffee-what is the flavor of Dipilto Kaddura coffee? Dipilto Farm.

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Nicaraguan Coffee-what is the flavor of Dipilto Kaddura coffee? The planting history of Dipilto Farm?

Dipilto is synonymous with quality coffee in Nicaragua, and coffee from San Judas is a good example of how Dipilto has won a reputation. Quality begins with good plant health, and farms around towns usually grow coffee under dense, dense shaded vegetation, mimicking the environment in which Arabica coffee evolved. This helps slow down the ripening of coffee and improve the sweetness and flavor of coffee beans. Roasting and brewing. Judas is a new farm, bought by the Ferrey Machado family in 2014, with the idea of diversifying into coffee and cocoa cultivation. Although the quality of the group's new variety is the same as that of the hybrid varieties Starmaya and Marseillaise, the property is still important.

This approach to plant health and coffee quality is right for San Judas, a farm bought by Norman Paguaga decades ago. He hopes to develop his own farm using his experience working on his parents' coffee farm since the 1960s. A key part of his plan is to work with the production of higher quality plants. It has also yielded results, with Norman twice selected for the Nicaragua Cup. It is now the second generation of coffee growers.

The selection from the farm consists mainly of Caturra and a small amount of Catuai and Catimor. We lit a coffee lighter and focused on the classic Dipilto cup shape of caramel and white fruit. Sweet taffy is harmonious with aromas of red apple, white grape and orange and citrus, showing a fresh and lasting finish. Underneath the palate is smooth, creamy and delicate, enhanced by a further flavor of milk chocolate, which lasts for a long time as a perfect balance with medium acidity.

Region: Dipilto,Nueva Segovia, Nicaragua City

Farm: St. Judas

Variety: red Caturra,Catuai,Catimor

Process: complete washing

Altitude: 1200 to 1300 m

Flavor: dominated by caramel, followed by red apples, white grapes, oranges and cream milk chocolate.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

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.