[washed java growing seed] what is the flavor and taste of the Java variety of the Manor San Jose in Nicaragua? Such as

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[washed java growing seed] what is the flavor and taste of the Java variety of the Manor San Jose in Nicaragua? How to cook Java coffee beans?

San Jose Zhuang Garden claw species, is a long classical strain, with flower flavor and quite sweet fruit flavor! Batch code is 3012, water washing treatment, is the exclusive micro batch of Osher. San Jose Manor belongs to the same family as Raminita and Lemon Tree, which we introduced before. Osher visited the manor group of this family as early as 2002, and they were also the pioneers of Osher's establishment of direct relationship coffee in Nicaragua. In the early days, the proportion of claw species planted in San Jose Manor was much lower than that in Lemon Tree Manor. Because of its good quality, although it gradually increased, its yield was still much lower than that of Kaddura. Every February, the Osher Cup tester is invited to Nicaragua again, and the outstanding batches of the cup tester family, including the Outstanding Cup Competition (CoE), the Peasant Cup test run by the manor itself and, of course, the Osher's own selected directly related batches.

San Jose Manor (Finca San Jose) is located in the province of Sinotega (Jinotega), where there are many coffee gardens along the way. San Jose itself has a well-equipped treatment plant. After arriving on the same day, workers are unloading the first batch of coffee cherries harvested that day in preparation for the first stage of reception and immersion screening.

San Jose Manor is located in the beautiful Lake Apanas Heights, the scenery is very beautiful, the first visit to this beautiful manor close to noon, the water vapor around, can not clearly shoot the lake view, every afternoon visit, the most look forward to is the sunset view of the lake! The steep, fertile volcanic soil along the way gives the San Jose coffee fruit a delicate and sweet taste.

Inversiones Mierisch, the owner of the estate, the father of Erwin Mierisch, told me that the San Jose estate, though steep, is an excellent micro-climate spot with fertile soil, so it can produce very small batches of fine goods dedicated to supply small boutique bakers, but only a few batches have been picked up by shrewd cup testers in previous years. In the bidding for the Zhuoyu Cup, which began in 2013, he invited experts to test the cup with the family's tester, and only a small number of batches with a rating of more than 87 points were included in the bidding batch. It was held for the first time in 2013, and the result was quite good. He decided to continue to invite the Zhuoyue Cup to hold the competition for small farmers. Four years ago, Inversiones Mierisch thought that although Nicaraguan boutique coffee had made rapid progress, it had to be more sophisticated in basic skills, more picky than bean bakers in order to be continuously favored by experts, and even had to devote more energy to studying the relationship between flavor and processing process. Looking at the cup test quality of all the samples from small farmers' competitions in the past two years, he did do it!

Flavor: sucrose, honey sweetness, vanilla plants, preserved plum fruits, herbs, 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. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.