How to drink washed coffee beans in Fairview Manor, Nicaragua

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Nicaragua MARACATURRA SHB EP

Nicaragua Scenic Estates

01 |Brief Introduction to Coffee Production Areas in Nicaragua

coffee-producing region of Nicaragua

Nicaragua is divided into four major regions: Segovias, Matagalpa/Jinotega, Boaco and Pacific Coast. The highest planting height in Segovia is about 1,500 - 2,000, and the coffee produced is the highest SHG (Strictly High Grown).

Cultivation in Nicaragua

The volcanic ash and shady cultivation produce high-quality Nicaragua coffee with a mild, mild, slightly acidic flavor. Nicaragua coffee volume is the largest of all coffee beans, and MADRIZ(Madriz) is located in the northern mountains of Nicaragua, adjacent to Nueva Segovia,Jinotega and Esteli, this area is quiet and elegant, there is the famous Somoto Canyon, the local residents are mainly indigenous tribes and colonial period and Spanish mixed race (mostly Chorotegas).

Coffee is produced locally, a processing trade develops in arts and crafts, and traditional delicacies are available. Madris is characterized by a cool climate, its small towns seem simple, but beautiful house roofs and special tile white buildings are also featured, there are many coffee plantations, and the mountains are full of green pine and oak forests.

In pure natural cultivation environment, more complex operations are adopted to maintain the delicate aroma and taste of coffee; high-quality mountain beans are grown in northern Nicaragua under an average annual rainfall of 1500-1700mm and a temperature of 20-29 degrees Celsius.

Nicaragua Coffee Estate-View Estate

Located on the outskirts of San Fernando, Nicaragua, Villa Belvedere is carefully managed by the founder Roger Esau Herrera Ortez family. The estate is located in a mountainous area at an altitude of 1,400 - 1,650 meters. The low temperature causes the coffee trees to grow slowly. It usually takes four years for the saplings to start bearing fruit. Of course, the advantage of this is that the coffee produced by the estate is very sweet.

Roger Esau Herrera Ortez chose this area as his own coffee growing area in 1997. After various difficulties, Roger Esau Herrera Ortez has grown to four coffee growing areas and a washing station. Except for Fairview Manor, which he managed personally, the other three plantations were managed by his sons.

Roger Esau Herrera Ortez decided to invest more in improving the facilities of the washing station, such as the introduction of a wastewater reuse system and a new washing classification system, which will not only avoid water pollution but also improve the classification capacity of coffee and obtain more and better quality coffee. Also in this season, Roger Esau Herrera Ortez finished fifth in the Nicaragua Cup of Excellence.

02 |treatment

Complete washing:

Use washing and fermentation methods to remove the peel pulp and mucous membrane, using washing method farms must build washing tanks, and can introduce a continuous flow of fresh water. When processing, it is to put the beans into the pool, move back and forth, and use the friction of beans and the power of running water to wash the coffee beans to smooth and clean. The entire fermentation time is only about 24-30 hours.

03 |green bean analysis

Maracaturra is a hybrid of Maragogype and Caturra, with both the plump body of the former and the sweet flavor of the latter, common in Nicaragua.

Maracaturra: A hybrid variety, Maragogype and Caturra, common in Nicaragua.

But this variety is grown in El Salvador's Apaneca, a coffee estate that has won the Cup of Excellence twice-Finca Himalaya.

Breaking with tradition: Why Maracaturra?

Mauricio currently grows elephant beans, orange bourbon, and pacamara. Even though his coffee now has excellent flavor, he is still trying to find ways to improve.

Mauricio spoke to Manuel Meza, then director of research at The Salvadoran Foundation for Coffee Research (Procafé), who told him that he had met Maracaturra in Matagalpa, Nicaragua, and that he had won the top five places in the Cup of Excellence many times.

Manuel Meza was happy to help Mauricio, so he brought Maracaturra seeds for Mauricio to plant.

What is special about Maracaturra?

Like Maragogype, Maracaturra coffee beans come in large sizes. Mauricio told me that he inherited the excellent flavor and high yield of Caturra. Its short stature and abundant foliage act as a barrier to strong winds-useful on Mauricio's often windy estate.

Unfortunately, this variety is susceptible to leaf rust and therefore requires a high degree of care. Its flavor is tropical fruit with bright acidity. It finished fifth at the 2015 Cup of Excellence, and Mauricio believes it will outperform Pacamara in future harvests.

In the future Mauricio plans to treat Maracaturra coffee cherries with semi-washing, honey treatment and sun treatment. By doing so, he could find the best way to deal with it. He uses African beds, which stabilize the circulation of air and make the drying process more even.

Roasting analysis of Nicaragua coffee beans

The particles of this coffee are relatively large, and the density is relatively large. The dehydration process is prolonged. The heat absorption is also relatively slow during the roasting process. The process of Mena reaction is also relatively slow. The yellowing point is 6 minutes. In the first batch of roasting, the temperature of my next bean is relatively high. The temperature of the bean is 200 degrees Celsius. The firepower is also relatively large. In the roasting process, gradually increase the firepower as needed. Under this operation method, the dehydration time of coffee is relatively long, and the heating rate is 6-8 degrees every 30 seconds.

Baking machine Yangjia 600g semi-straight fire

The oven temperature is 200 degrees Celsius, the oven is put into the pot, the air door is opened at 3, after 1:00, the fire is adjusted to 140 degrees, the air door is unchanged, the temperature is returned to 1 '37 ", the fire is maintained, the bean surface turns yellow, the grass smell completely disappears, the dehydration is completed, the fire is unchanged, and the air door is adjusted to 4;

Dehydration at 6 '05', ugly beard wrinkles and black stripes appear on the surface of 9 '33 "beans, and the taste of toast obviously changes to coffee fragrance, which can be defined as the prelude to the first explosion. At this time, you should clearly hear the sound of the first explosion point. Start the explosion at 9' 53", reduce the fire to 80 degrees, fully open the damper 5 (adjust the fire very carefully, not too small to have no explosion sound), develop 1 '55 "after the explosion, and put it in the pan at 192.5 degrees.

This coffee bean 100% Maracaturra, peel flavor, round taste, lingering sweetness, fine, clean balance, lively finish with sweet almond.

Brewing Analysis of Nicaragua Coffee

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

3.5 Grinding-91 degrees water temperature

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