Nicaragua Sun Palenema Coffee Variety introduction _ Nicaraguan Coffee how to make Italian SOE

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Recently, a batch of COE bidding beans has been shipped, 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. What kind of bean is this?

Parainema, which can be translated as Palayinema in Chinese, belongs to a less common species of coffee beans. But just because it's not common doesn't mean it's not famous. In 2017, it was the No. 1 bean seed of COE in Honduras.

The price of washing Paraina was the highest COE auction record in the world at that time.

Breaking the previous price of $120 a pound at El Puente Manor.

Introduced from Costa Rica to Honduras and won the Honduran COE championship last year, this bean seed has gradually gained international recognition and made more and more farmers willing to plant it.

Slowly, Parainema spread in Central America and was planted in many countries, such as Nicaragua.

Holiday Manor is a very successful case.

Newly stored Nicaraguan coffee COE#15, bean seed Parainema, sun treatment, very sweet!

The following is a detailed interpretation of this bean seed in its past life and this life:

Parainema is a new variety transformed by mating, which can resist leaf rust and prevent nematode erosion. Costa Rica CATIE launched this variety in 1981 after many experiments, originally called Sarchimor T5296. The improved coffee was first grown in Costa Rica between 2006 and 2008, then was introduced to Honduras in 2010 and renamed Parainema.

A hybridized cultivar resistant to coffee leaf rust and nematode infestations. The line began in 1981 as part of a series of experiments to address producers' issues with disease and pests, and was originally known as Sarchimor Tmur5296. First plantings were in Costa Rica from 2006-2008; it was introduced to Honduras in 2010. It's a short shrub with either green leaf tips, bronze, or both, depending on the lineage.

Small saplings, bronzed buds

Suitable for 700-1600 meters above sea level, with a very rich taste

High yield

It can prevent coffee leaves from being infected with leaf rust and nematodes.

The bean shape is slender and the color is bright green and full.

All right, science popularization is over! Paleinema, it is no longer strange to see this bean seed.

Quickly place an order for this Nicaraguan coffee COE bidding bean, you are also the one who has drunk Parainema!

Analysis of SOE brewing of Nicaraguan coffee

We can see that even if SOE is made from sun-treated coffee beans, this bean is much richer in fat than other beans. We used 20g coffee beans, grinded with EK43 grinder 1.3degree of grinding, 20gVST powder bowl to extract, 22-24 seconds, extract 50g coffee liquid (powder / water ratio is 1 / 2 / 2. 5). Also in the case of making SOE with a large powder-to-water ratio, the thickness and consistency of this sun-tanned Palenema SOE is still very good, with honey-like sweetness, supple and bright acidity and outstanding nut and chocolate tonality to complement the overall flavor and taste of this bean. Using this SOE to make milk coffee, the sweetness is also very obvious, and even has the obvious feeling of vanilla cream ice cream.

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