New Segovia producing area of Nicaragua | Buenos Aires washing the flavor of Maraka Dula varieties

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Nicaraguan New Segovia producing area | Buenos Aires wash the flavor of Maraka Dula variety?

Buenos Aires is located in the new province of Bosnia and Herzegovina, located in the north of Nicaragua, close to the south of Honduras. About 1350 meters above sea level, 60% of the coffee trees in the manor are under shade trees, with annual rainfall of about 1460mm and an average temperature of 22 degrees, which belongs to high-quality producing areas. The owner's family started growing coffee from the time of the great-grandmother, and it has been more than 55 years now. At first, the hinterland was not big. After inheriting the business, the owner first invested in the breeding of Maracaturra Malakadura, and then bought nearby farmland, large and small, forming what is now known as the Buenos Aires Manor. There is a wide variety of coffee, including Malakadura, Elephant beans, Kaddura, Katuai, Villa Shaqi and Java.

1Nueva Segovia, in the north of Nepal, next to Honduras, is a high-altitude high-quality coffee producing area with a small population of only 210000 and few tourists. During the Civil War, this area was very unsafe, with mountains, coniferous forests and high-quality coffee gardens. Although it is not modern and the hotel is shabby, I love it very much. Many high-quality coffee gardens are in this small area. Nueva Segovia coffee farmers, especially those who produce high quality, are quite confident.

Buenos Aires Manor, which is Finca Buenos Aires in Spanish, is a typical "vegetable market name". If you see this name, you need to look up the country name, district domain name, landowner name, and other information. there are many people with the same name. This batch of Buenos Aires Manor is the 2009 CoE winning estate, also won by this batch of large species.

The Malakadura species, that is, Maracatuu or Maracaturra, are bred by Maragogype and Caturra, commonly known as elephant beans. Maraka and Pacamara, as well as elephant beans, are commonly known as the "three big beans." although the varieties of giant beans are big, the specific good taste is still very different, and they must be tested by cup. at the same time, depending on the producing area, manor, and treatment, it is not possible to see the bean seed, so it is very dangerous to determine the quality.

Next, let's talk about this coffee garden. The owner of Buenos Aires is Luis Emilio Valladarez. From the time of his great-grandmother, the family began to grow coffee. After he inherited it, he successively bought nearby high-quality farmland to form Buenos Aires. The manor is located in Dipilto, Nueva Segovia, and Osher has been buying small farmers in this area since 2006. In 2010, when Ajie came to Nicaragua as an international judge of CoE, she also visited here in depth. And retest the directly related coffee we bought, including this batch of Maraka.

Luis Emilio told us about the decision to plant giant species and how to select better batches and improvements, all related to his close research on new knowledge and continuous cup testing. in his office area, there is a cup testing room, at the same time, they also set up their own dry treatment field, which is now done by themselves from harvest to dry treatment to ensure the consistency of quality.

The manor won the top 15 in 2008, 2009, 2014, 2015 and 2017 in the Outstanding Cup COE, and won the first place in 2015. Thus it can be seen that the owner's requirements for the management and quality of the manor are constantly improving, hoping to sell his manor bean store all over the world through the annual competition results, so that more colleagues can taste high-quality coffee.

Origin / Nicaragua

Manor / Buenos Aires Buenos Aires

Garden owner / Luis Emilio Valladarez

Town / Dipilto

Production area / Nueva Segovia

Altitude / 1300 m

Name of the manor: Buenos Aires

Owner: Luis Emilio Valladarez

Town: Dipilto

Production area: Nueva Segovia

Altitude: 1300 m

Variety: Maracaturra

Treatment: washing, scaffolding drying

Taste test: Osher M0 baking degree, an explosion in the middle of the pot, baking time 12 minutes.

Dried incense: vanilla, berries, green apples, sweet fragrance

Wet fragrance: citrus, berries, sweet vanilla, white grapefruit

Sipping: clean, fresh berries, citrus candy, toffee, plums, smooth body, vanilla, brown sugar, lingering finish.

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 the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.