Nicaragua | 5th in 2018 COE | Un Regalo de Dios. God-given Manor

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Qianjie Boutique Coffee Recommendation| Guatemala Polsa Pacamara

Nicaragua Un Regalo de Dios.(COE Winning Manor Award Record: 5th in 2018)

Breed: PacaMara

Strictly Hard Beans (S.H.B.) EP) Strictly select high-altitude extremely hard beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1,800 m above sea level

Treatment procedure: Honey / Miel; natural sunlight on scaffolding

Planted area: 22 hectares

cup test report

Toffee lemon longan dried coffee flower fir; honey treated PacaMara variety, sweet and sour at the end, sugar aroma is particularly obvious after cold storage, rich after the rhyme.

PacaMara Variety Introduction

PacaMara is a rare and valuable variety developed in El Salvador; it has a rich and varied flavor, a variety of apricot, vanilla, tropical fruit, chocolate, spice sweetness, etc., and few coffee varieties have both bright acidity and intense sweetness; but like other large beans, it is relatively rare in yield. Pacamara is derived from Maragogype and Pacas, which are the first four letters of Maragogype and Pacas respectively; the particle size is similar to that of elephant beans, up to 22 mesh, which is the best coffee variety in Central and South America. Pacamara varieties are rarely cultivated by farmers in Nicaragua and yield is scarce. Pacamara with excellent cup test quality is extremely valuable.

Honey Process / Procesado Full Miel

After removing the peel of coffee cherries, 100% sticky pectin layer is completely retained. In contrast to the full water washing method, honey treatment does not use fermentation to remove the sticky pectin layer, but rather leaves the pectin layer directly on the African trellis to dry. The drying process requires frequent and frequent stirring to avoid mold or excessive fermentation caused by adhesion between the pulp, ensure uniform sun exposure, use sunlight and wind to dry, and then directly remove the pectin layer and pod (parchment), which requires more labor and time costs than other treatments.

Characteristics of honey treatment

It can best preserve the original sweet flavor of coffee fruit, sweet as honey, and thicker body.

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