Nicaragua 2011 COE runner-up | San Fernando producing area Los Congo Manor SHB washed beans

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Nicaragua 2011 COE runner-up| San Fernando Los Congo Estate SHB washed bean flavor?

Los congos estate is located in northwestern Nicaragua, in the province of nueva segovia, a small town called san fernando, a region very close to the honduran border. The altitude here is very high, with an average of more than 1500, especially compared with other producing areas Matagalpa/Jinotega.

Because of such special terroir conditions, it has created a high level of coffee flavor. In recent years, the pacamara variety (derived from Maragogipe and Pacas mixed species by Salvadoran coffee researchers in 1957), which has a bright, sour and fruity taste and solid texture, has become a trend, and has successively performed well in COE competitions. Rene Martin is a farm worker at the local coffee plantation and deals with foreign green bean traders; his father Jose Rene, owner of Los Congos Estate, grows more than 70% of the Pacamara variety of coffee trees on this small 32-hectare farm. These unique species from El Salvador are not only cold resistant to high altitude growth but also have sufficient yield.

Los congos estate is located in northwestern Nicaragua, in the province of nueva segovia, a small town called san fernando, a region very close to the honduran border. The elevation here is very high, averaging more than 1500, especially compared to other producing areas Matagalpa/Jinotega; also because of such special terroir conditions, it creates a high level of coffee flavor (on the other side of this towering mountain range).

In recent years, the pacamara variety (derived from a mixture of Maragogipe and Pacas by Salvadoran coffee researchers in 1957), which has a bright, sweet and sour taste and a solid texture, has become popular and has performed well in COE competitions.

Rene Martin is a farm worker at the local coffee plantation and deals with foreign green bean traders; his father Jose Rene, owner of Los Congos Estate, grows more than 70% of the Pacamara variety of coffee trees on this small 32-hectare farm. These unique species from El Salvador are not only alpine, but also hardy enough to produce enough fruit, blending the complex taste of Maragogype large beans and Pacas to secure a place in the competitive Central American coffee.

Cups: Complex and mesmerizing aromas, rich juicy strawberry, passion fruit, and beautiful lemon acids, juicy, clean, tangy, intense sweetness, sucrose

In 2011, the estate was also awarded the second place in the Cup of Excellence, with a high score of 89.8.

Location: San Fernando,Nueva Segovia

Produced by: Rene Martin

Classification: SHB

Full washed and sun dried

Breed: Pacamara

Altitude;1550 m

Harvest period: November-end of March every year

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.