Is it good to wash Kaddura coffee in Francisco, Nicaragua? Nicaraguan coffee hand brewing suggestion

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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.

Nicaragua Finca La Tormenta Nicaraguan Storm Manor

Storm Manor is located in the Las Manos producing area on the northwest border of Nicaragua.

Like other estates in the region, Stormwind is a small estate with only 7 hectares of land, and even so, it ranked fifth in Nicaragua's COE in 2011, making it a powerful estate.

Francisco Irene Olivera, the owner of the estate, takes care of growing coffee with his wife and four children, and hires extra workers to help harvest and select raw beans during the growing season. The main varieties grown on the estate are Maracaturra (mating of Caturra and Maragogype), Caturra and Red Catuai. The planting height is about 1350m above sea level.

Nicaraguan coffee. Storm Manor. Kaddura. Water washing

Flavor notes / Cupping notes: medium baking

Taste / Body: baked walnut / caramel chocolate

Brewing Analysis of Kaddura Coffee washed by Francisco, 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

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