Nicaragua Francisco/Storm Manor Introduction_Storm Manor Kadura washed coffee how to drink

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The whole flavor is clean and sweet, with Kaddura sweet characteristics, bright and fresh green apple acid, a hint of rose tea, white grapefruit in the middle, clear and clean and pleasant taste. Huigan apple honey orange fruit is sweet, balanced and juicy, sweet after rhyme.

Caturra Kaddura is a hot variety in recent years. It is a natural variety of bourbon and has been cultivated in Central and South America since 1950s.

Finca La Tormenta, run by Francisco La Tormenta, is located on the border between Nicaragua and Honduras, about a 20-minute drive from Ocotal. In addition to different varieties of coffee can be found in Storm Manor, it is also a self-contained natural ecosystem made up of diverse trees, wildlife and local birds. Stormwind Manor was also ranked fifth in Nicaragua's Cup Of Excellence in 2011.

Regardless of the name of the manor, we can find that these Nicaraguan coffees are different in raw bean varieties and post-processing. In general, raw coffee beans can be divided into water washing, sun drying and honey treatment. In terms of varieties, the well-known elephant bean (Maragogype) is well-known. In recent years, new species derived from different varieties have been crossbred, such as Maracaturra combined with Kaddura, Pacamara combined with Pacas, or long-grained Javanica successfully bred in Nicaragua, with the addition of these new varieties and treatments. Let Nicaraguan coffee exude a completely different charm from the past!

Finca La Tormenta, which won fifth place in the 2011 COE Cup Competition, is managed by Mr. Francesco, where, in addition to different coffee varieties can be found, it is also a unique natural ecosystem made up of diverse trees, wildlife and local birds.

Analysis of Nicaraguan Coffee-Francisco Cadura washed Coffee

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 3.5 (Fuji R440, Japan)

V60 filter cup, 15g powder, water temperature 91-92 degrees, grinding 3.5.The ratio of water to powder is close to 1:15

33 grams of water is steamed for 25s

Segment: water injection to 100ml cut off, slow water injection to 225ml

That is, 30-100-95

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 92 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Hand punch: 3.5 degree of grinding, water temperature 89 °C

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