Introduction of special varieties of sun-dried coffee beans in Nicaraguan Holiday Manor _ how to drink Palenema coffee beans
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Nicaragua 2018 COE#15 Bid Lot
Nicaragua Coffee Holiday Estate Palenema Sun
Nicaragua Jinotega El Recreo Parainema Natural
- Flavor-
Cherry, passion fruit, cranberry
Cherry、Passion Fruit、Cranberry
-
Country of origin: Nicaragua/ Nicaragua
Production area: Jinotega/ Jinotega
Holiday Estate/ El Recreo
Bean seed: Parainema/ Parainema
Altitude: 1200-1300m
Treatment: Sunlight/ Natural Process
In 1972, Leana acquired Holiday Estate to be used as a coffee plantation for the production and processing of fine coffee. It is mainly exported to North America and is also processed and distributed in the US market. In Boston, they own El Recreo Estate Inc., which serves their own local bakery and cafeteria. Holiday Manor has its own coffee slogan, reflecting respect for employees 'rights and social responsibility for environmental control.
Parainema coffee is a new variety that has been bred through mating to prevent rust and nematode attack on coffee leaves. Coffee improvement began in 1981 with a series of experiments on "producer appeals to disease and pets"(known as Sarchimor T-5296). The improved coffee was first grown in Costa Rica between 2006 and 2008, and then introduced to Honduras in 2010 under the name Parainema. Its coffee tree is a dwarf shrub, planted at a density such as Caturra, with green, yellow, or a mixture of the two depending on the tree family from which it comes. Bean shape slender like rose summer, green color full, and has a very rich taste.
Brewing Analysis of Palenema Coffee
Recommended cooking methods: siphon, hand brewing
Abrasion: 3.5 (Fuji R440)
V60 filter cup, 15 grams of powder, water temperature 91-92 degrees, grinding 3.5, water powder ratio close to 1:15
33 grams of water stewed for 25 seconds
Staging: water injection to 100ml, water cut off slowly to 225ml,
30-100-95.
Other suggestions for trickle-filtration extraction:
Normal pressure, recommended abrasiveness of 3.5-4/water temperature 92°C
Aile pressure, recommended 2.5 grind, water temperature 88°C
Hand washing: 3.5 grinding degree, water temperature 89°C
END
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Nicaragua Sun Palenema Coffee Variety introduction _ Nicaraguan Coffee how to make Italian SOE
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) recently shipped a batch of COE bidding beans, you know. Friends who have bought it have said that Nicaraguan coffee COE#15= has high sweetness, creamy texture and extreme smoothness. Such sweet Nicaraguan coffee beans, at first glance is Parainema beans, the name is a bit long.
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