Starbucks Nicaraguan Coffee Bean Story characteristics of Nicaraguan Maraka Dula coffee beans

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The latest information about the production areas of Nicaragua!

According to a report by an agency authorized by the Government of Nicaragua, the Americas region began to suffer from two hurricanes in late November 2020, with total economic losses of about US $742.7 million, accounting for about 6.2 per cent of the country's GDP. Of these, about 3407 hectares of coffee were destroyed, mainly in the major producing areas of Jinotega, Matagalpa, Boaco, Estel í, Madriz and Nueva Segovia. Heavy rains, landslides and floods have severely damaged coffee farms and infrastructure. Specific production reduction figures for the country are still being counted. The Nicaraguan coffee harvest season began in January 2021, but no worker is willing to harvest coffee in Nicaragua because there is no money from coffee picking in Nicaragua in recent years. According to reports on the foreign network, the production of coffee in Nicaragua has been reduced by more than 70% in recent years.

Due to the frequent civil war in Nicaragua in previous years, the coffee industry has not developed, so Nicaraguan coffee has been unknown. In recent years, the economy has quieted down and the economy has revived, but we have found the attack of natural disasters. We do not know what will happen to Nicaraguan coffee in the future. I hope all this will get better soon. Some time ago, I bought coffee beans from the Nicaraguan Heavenly Manor, such as the name of the manor. Nicaraguan coffee seems to have been appreciated by God, emitting a charming almond aroma and impressive.

Qianjie Coffee-- "Professor" Coffee beans in Tianqi Manor

Producing area: Novo Segovia, Nicaragua

Manor: God-given Manor

Altitude: 1450-1700 m

Variety: red bourbon

Treatment method: sun treatment

Nicaraguan coffee producing area

Nicaragua has a unique environment, which is located in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The highlands in the north and the coastal plains in the east are part of the Central American volcanic belt. The eastern plain is high-temperature and rainy, with a tropical maritime climate. The fertile volcanic soil, coupled with hidden planting methods, provides a good growing environment for coffee. There are three main producing areas, New Segovia (Nueva Segovia), Genotega (Jinotega) and Matagapa (Matagalpa). The three producing areas are 700-1700m above sea level. The new Segovia (Nueva Segovia) producing area is the general name of the coffee producing areas of the three major provinces of Madriz, Esteli and Nueva Segovia in northern Nicaragua.

God-given Manor

Finca Un Regalo de Dios

Finca Un Regalo de Dios, which means gift from God, is located in the municipality of Novo Segovia, Mozambique, in the far north, near the Dipilto-Jalapa Mountains bordering Honduras, surrounded by mountains on three sides, 1400-1700m above sea level. The manor has a land area of 179 hectares and 130 hectares of coffee. The manor is divided into several types of plants according to their altitude, and interestingly, there are few factors that directly affect the quality. As his coffee became famous internationally, the landowner Luis Alberto Baradares Moncada (Luis Alberto Balladarez Moncada) paid more attention to the separate picking of coffee.

Heavenly Gift Manor Coffee varieties

Divine Manor mainly grows the most common varieties of Kaddura, Kaduai and bourbon in Central America, while the coffee beans from Qianjie use red bourbon. Red bourbon, which is commonly called bourbon, is a natural variety of iron pickup. The coffee fruit appears wine red when it is ripe, and the body of the coffee bean is round. Planted in bourbon at high altitude, it usually has a better aroma and bright acidity, and tastes like red wine.

Sun treatment of Divine Gift Manor

The coffee beans of Tianji Manor are treated by the sun. Louis, the owner of the manor, has rich experience in the cultivation and treatment of boutique coffee. His continuous experiments on the technology of tanning have made him a famous contributor to Nicaraguan boutique coffee. The care and treatment of each batch handled by the owner is second to none, and it is very meticulous at each stage, starting with the best cherry picking, screening out defective and unripe fruits. It is then sent directly to the high scaffolding to dry, and sun-processed coffee like this is dried between 25 and 30 days. The drying process was not completed until the moisture content of coffee was reduced to about 11%. The coffee treated in this way has high sweetness and rich layers.

Experience of coffee baking in Qianjie

The moisture content of beans in the 2020 production season of Tianzi Manor is relatively high, so Qianjie bakers will prolong the dehydration time so that the bean surface and core are heated evenly. The Nicaraguan bean is fat and smelly. The Qianjie baker suggests to use medium-shallow baking, turn off the fire 30 seconds before the oven, turn off the air door and develop the characteristics of almond aroma.

When the furnace temperature is 175℃, the firepower is 140and the throttle is set up 3; the temperature recovery point is 1mm / 393 / 36 ", when the furnace temperature is 130℃, the throttle is opened to 4, the firepower is unchanged; when the furnace temperature is 150℃, the bean table turns yellow, the grass smell disappears completely, and the dehydration stage is entered. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point starts to explode until the 9pm bread 39th 25 "explodes, the throttle opens to 5", and after one explosion, the development of 20000 bread bread is put into the pot at 196 ℃.

Coffee cup test report on Qianjie

Experience of brewing coffee in Qianjie

Filter cup: V600001

Water temperature: 90-91 ℃

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%)

Cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 50 ".

Coffee flavor: ground with aromas of jam and almonds. The wet fragrance shows the sour and sweet of berries and the fragrance of muskmelon. The mouth is full of roses, with citrus-like acidity and grape juice, with blackcurrant aromas on the finish, rich layers and obvious sweetness.

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