Niagara Mierishuo family footprint manor washing method Java Javanica long bean coffee

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Niagara Mieri boasts the family footprint manor washing method Java Javanica long bean coffee flavor?

The Nicaraguan Mieri family has a history of more than 100 years since it began to grow coffee in 1908. In the past 15 years, the family's investment in coffee equipment, processing technology and personnel training has led to the great growth of the family's micro-batch coffee beans. At the same time, these changes also come from the efforts of the whole family and the tireless input of each member. Under the leadership of the Mieridi family, the manor of the family has also won many COE awards.

At present, the manor is owned by the old manor owner Dr. Erwin Mierisch was not only a gynecologist in the United States, but also a senior judge of COE, and often went to various places to guide farming and treatment techniques. At present, the new generation of Erwin Mierisch, Eleane Mierisch and Steve Mierisch of the family deal with the affairs of the manor.

The family has nine estates, eight of which are located in San Jose, Limoncillo, Escondida, Milagros, Placeres, Los Altos, Mama Mina, Suspiro, and the last one is in Cerro Azul, Honduras. The one you may have heard of is Limoncillo, Lemon Tree Manor, which won the second place in COE in 2008, and we have previously sold Nicajava or Javanica produced by this estate.

Java Javanica is a Java breed successfully restored in Nicaragua by Erwin, the current chief executive of the Mierishun family, and his father, Esteban Mierisch. This is a rare variety, but due to lack of disease resistance, planting is not easy, the income is not good, and it is not popular. But this is an excellent variety and it is worth planting. So in 2008, the Mieri family successfully harvested about eight bags of Javanica. Javanica beans are slender, early Ethiopian LONGBERRY, and related to Tibika, is a very special and African variety. The breed later spread to other places, such as Bolivia, but since Nicaragua was the first country to be restored, the name Javanica was retained.

Production area: Yasica Sur

Villa: Finca La Huella

Product type: Nicajava

Management: washing

Flavor description: dried incense is persimmon and flower, orange, lemon, melon, drupe, sugar-like sweet smell of almonds and flowers, sipping with apple, orange, lemon peel and kiwi fruit flavor, and with a hint of flower, rosemary and honey sweet, the finish rhyme continues the floral flavor and orange peel, the overall texture is clean and elegant, well-balanced.

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.