Nicaraguan Fairview Manor Maraka Dula Sun Coffee suggestion _ Fairview Manor Coffee Story

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Located on the outskirts of San Fernando, Nicaragua, Fairview Manor is carefully managed by its founder Roger Esau Herrera Ortez. The manor is located in a mountain area between 1400 and 1650 meters above sea level. the low temperature leads to the slow growth of coffee trees, which usually take four years to bear fruit after saplings are planted. Of course, the advantage is that the coffee produced by the manor is very sweet.

Mr. Roger Esau Herrera Ortez chose this place as his coffee growing area in 1997. After all kinds of difficulties, Roger Esau Herrera Ortez has four coffee growing plots and a water washing station. In addition to the Fairview Manor, which he personally managed, the other three plantations were managed by his sons.

Towards the end of the 2015-2016 production season, Roger Esau Herrera Ortez decided to invest more in improving the facilities of the washing station, such as starting to use the wastewater reuse system and the new washing grading system, which can not only avoid water pollution, but also improve the grading capacity of coffee and get more and better quality coffee. It was also in this season that Mr. Roger Esau Herrera Ortez won the fifth place in Nicaragua's Outstanding Cup of Peas Competition.

Maracaturra comes from the mixture of Maragogype and Caturra, which has both the fullness of the former and the sweet flavor of the latter, and is common in Nicaragua.

Nicaragua MARACATURRA SHB EP

Manor Fairview, Nicaragua

| 01 | production area profile |

Nicaraguan coffee producing area

Nicaragua is mainly divided into four major producing areas, namely, Bosnia and Herzegovina Sub-region (Segovias), Madaguelba / Henodeka region (Matagalpa/Jinotega), Borgo region (Boaco) and Pacific Coast region (Pacific). The highest planting height in Bosnia and Herzegovina is about 1500mur2000, and the coffee produced is the highest SHG (StrictlyHighGrown).

Nicaraguan coffee cultivation

Planted with volcanic ash and shaded trees, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor. Nicaraguan coffee is the largest of all coffee beans, while MADRIZ (Madriz) is located in the mountains of northern Nicaragua, adjacent to NuevaSegovia,Jinotega and Esteli, a quiet and elegant area known as Somoto Canyon, inhabited mainly by indigenous peoples of various tribes and people who mixed with the Spaniards in the colonial period (mostly Chorotegas).

The local production of coffee, the development of arts and crafts processing trade, as well as traditional delicacies. Madriz is characterized by a cool climate, its small town looks simple, but features beautiful roofs and special tile white buildings, there are also many coffee plantations, and the mountains are covered with verdant pine and oak forests.

In a purely natural planting environment, more complex operations are used to maintain the delicate aroma and taste of coffee; produced from high-quality mountain beans planted in northern Nicaragua with an average annual rainfall of 1500-1700mm and temperatures between 20-29 degrees Celsius.

Fairview Manor

Located on the outskirts of San Fernando, Nicaragua, Fairview Manor is carefully managed by its founder Roger Esau Herrera Ortez. The manor is located in a mountain area between 1400 and 1650 meters above sea level. the low temperature leads to the slow growth of coffee trees, which usually take four years to bear fruit after saplings are planted. Of course, the advantage is that the coffee produced by the manor is very sweet.

Mr. Roger Esau Herrera Ortez chose this place as his coffee growing area in 1997. After all kinds of difficulties, Roger Esau Herrera Ortez has four coffee growing plots and a water washing station. In addition to the Fairview Manor, which he personally managed, the other three plantations were managed by his sons.

Roger Esau Herrera Ortez decided to increase investment and improve the facilities of the washing station, such as starting to use the wastewater reuse system and the new washing classification system, which can not only avoid water pollution, but also improve the grading capacity of coffee and get more and better quality coffee. It was also in this season that Mr. Roger Esau Herrera Ortez won the fifth place in the Nicaragua Excellence Cup raw bean competition.

Analysis on the brewing of Maraka Dula Sun Coffee in Fairview Manor of Nicaragua

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

END