Nicaragua CoE 21 Saint Mary Manor Sun Coffee suggestion _ Saint Mary Coffee varieties introduction

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Nicaragua Coffee Brand-Santa Maria de Lourdes

[St. Mary's Extraordinary Cup Winners]

Nicaragua is our most amazing region of the year, starting with Miguel's green bean class, we have tried Nicaraguan coffee with a very special flavor many times.

Nicaragua suffered from war, and the coffee industry has been depressed for many years, retaining many rare coffee varieties, such as coffee from Ethiopia. This, coupled with the fact that many plantations grow coffee alongside virgin forest conservation, produces a rather diverse flavor spectrum.

Located in the north of Nicaragua, adjacent to Honduras, Santa Maria Estate, 46 hectares of coffee, 65 hectares of forest, estate owner Otaviperata strict quality control, London black magic roasting beans, creating a sweet coffee flavor.

Santa Maria de Lourdes is located in Nueva Segovia, Nicaragua's most famous coffee producing area, a few kilometers near the city of San Fernando and belongs to the Dipilto Dipilto-Jalapa mountain range. The forest is lush and the ecological environment is excellent. The farm is 1350-1550 meters above sea level, with an average annual rainfall of 1,600- 1,800 mm and a temperature of 18°-23 ° C. Acquiring in 1994 by Octavio Peralta, the estate aims to produce the best quality coffee, 65 hectares of the estate are purely for forest conservation, 46 hectares are planted with coffee, and the overall environment is excellent, as if it were a virgin forest, and has been certified as a tropical rain forest.

New Mexico is close to the Honduran border and is the best coffee producing area in Nicaragua. The top five of every extraordinary cup are almost all included by New Mexico. Since 1970, the Perata family has farmed in the Tiberto Mountains, but the land has been suffering from war for many years and has long been occupied by Sandin rebels. After the war subsided, the family coffee business gradually recovered its vitality. At present, it has 7 different farms of different sizes and experiments with different treatments. St. Mary is one of the most famous, winning the Cup of Excellence five times in Nicaragua, placing 22nd in 2007, 21st in 2008, 6th in 2009 and 19th in 2014.

Santa Maria grows varieties such as Caturra, red and yellow Catuai, and Java, a variety found locally in Nicaragua. Cherries are harvested manually and sent to two family-run processing plants for post-processing.

Nicaragua Coffee Santa Maria Farm Cardura/Carduai Wash

Nicaragua Santa Maria Caturra/Catuai washed

Country of manufacture: Nicaragua

Origin: San Fernando; Dipilto; Nueva Segovia

Farm: Santa Maria de Lourdes

Farmer: Octavio José Peralta Paguaga

Beans: Catura, Catuai

Altitude: 1350-1550 m

Awards: Nicaragua Extraordinary Cup CoE 2007 #22;2008 #21;2009 #6;2014 #19

Nicaragua COE 21st St. Mary's Estate Solarium Coffee Brewing Analysis

Recommended cooking methods: siphon, hand brewing

Abrasion: 3.5 (Fuji R440)

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

33 grams of water stewed for 25 seconds

Staging: water injection to 100ml, water cut off slowly to 225ml,

30-100-95.

Other suggestions for trickle-filtration extraction:

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

Aile pressure, recommended 2.5 grind, water temperature 88°C

Hand washing: 3.5 grinding degree, water temperature 89°C

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