Recommendations for brewing coffee beans at Hera Manor in Nicaragua _ Hera Manor Information on the cultivation of Coffee varieties

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A brief history of Nicaraguan coffee:

From 1840 to 1940, it was the "coffee craze" of Nicaragua (Coffee Boom).

Coffee began to become a major export crop in Nicaragua, which was vigorously promoted by the government.

Foreign companies can easily invest or acquire land, leading to the birth of large manors.

After that, the autocratic ruler Somoza established the coffee cooperative (1936 Musi 1979).

But it was soon overthrown by the Sanding National Liberation Front (Sandinistas).

When Nepal entered communist rule in 1979, the coffee trade became very difficult.

The CIA began to support the rebels (Contras) in an attempt to overthrow the New deal in order to gain greater benefits

They did not hesitate to attack coffee workers' vehicles, sabotage processing plants and create unrest.

This is another big blow to Nepalese coffee. Nevertheless, coffee is still the country's most important export cash crop.

After the 20th century, the price of coffee fell sharply (1999), hurricanes and millennium droughts

Today, there are about 40,000 coffee farmers in Nepal. Due to the shortage of funds for chemical fertilizers, most coffee trees are grown organically.

Coffee farmers began to focus on quality and production and marketing experience.

("production and marketing resume" means that coffee can be traced back to a single manor, or a common cooperative formed by producers. )

Nigeria's coffee industry is showing signs of a gradual revival.

Nicaraguan Coffee Mini File:

The main variety is Arabica, in which Kaddura, Bourbon, Pacamara and Elephant beans all have good quality.

The treatment method is more washing, and part of it is half-sun.

Nepal is the 13th largest coffee producer in the world.

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Nicaraguan Coffee altitude rating:

Strictly High Grown (Ultra High altitude) (SHG): 1500Murray 2000m

High Grown (High altitude) (HG): 1300 Murray 1500m

Medium Grown (medium altitude) (MG): 1000 Murray 1300m

Low Grown (low altitude) (LG): 500muri 1000m

Nicaraguan coffee has been forgotten in Taiwan in recent years, and Nicaraguan coffee is rarely seen. In fact, the planting conditions of Nicaragua are not inferior to those of Central American countries. The coffee produced by Nicaragua is characterized by a fresh and balanced taste. What is amazing is that the coffee produced by small farmers is as clean and bright as Costa Rican coffee in shallow roasting, sour, delicate and gentle, and Colombian coffee is sweet and thick when roasted deeply. Mellow and full-bodied taste. Don't underestimate the surprises of Jinotega, Madaguelba and segovia, which are the producers of fine Nicaraguan coffee.

Fine Nicaraguan coffee will be printed on the bean bag (S.H.G), representing coffee produced by high-altitude estates.

Analysis of coffee brewing in Nicaraguan Coffee-Hera Manor

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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