Can I do SOE in Huang Pacamara, Nicaragua? how do Nicaraguan coffee beans do Italian concentrate?

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This time, a kind of coffee shared with you is Nicaraguan Coffee, Lemon Tree Manor, Yellow Pacamara.

First of all, let's get to know Nicaragua, a coffee producer in Central America. In Nicaragua, coffee was first brought into cultivation by Catholic missionaries in 1790 and entered the commercial cultivation stage of the coffee boom in 1840, and coffee is the most important export cash crop in Nicaragua. In Nicaragua, the main coffee growing areas are located in the central and northern parts of the country, where volcanic ash and shaded planting methods make Nicaraguan coffee taste quite diverse, mostly complex and with pleasant fruit aromas and pure acidity.

Distribution of coffee producing areas in Nicaragua

Matagalpa Matagalpa is a coffee producing area named after the provincial city in central Nicaragua. The coffee here mainly comes from manors and co-operatives, so it can produce high quality coffee. Kaddura and bourbon are more common. Finca Mierisch Limoncillo, the lemon tree estate of the Mierishuo family, is located in this producing area.

Secondly, our focus today is to introduce this particular kind of coffee-- Pacamara. Why is it special? Because this breed inherits a fine tradition of their parents, especially "big"!

Of course, in addition to the relatively large size, Pakamara can also have a good taste and flavor performance. Pacamara is a hybrid bred in El Salvador in 1958. Its parents are Pacas and Maragogype. Pacamara is the combination of the first four letters of its parents: Paca+mara=Pacamara. This new species has a large and beautiful appearance and can show a good flavor and aroma under excellent local conditions. The biggest feature of this variety is lively and tricky sour taste, sometimes biscuit, chocolate aroma, sometimes fruit flavor, some unique with herbal, onion-like spice, thickness and greasy feeling. In 2004, other coffee farmers in El Salvador and Honduras got good results in the C.O.E competition with Pacamara. In 2005, Pacamara won the 2nd, 5th, 6th and 7th places of El CoE in 2005, and the top four in 2006. Incht Manor in Guatemala began to compete with Pacamara in 2008, winning the C.O.E championship for three consecutive years and twice in 12-13 years. In the 2016 "Best El Salvador (best of salvardo 2016)" competition, there were 11 Pakamara in the top 16, and even more amazingly, Pacamara won the top eight. Pakamara is famous for competing with all kinds of planting roses and called it bright for a while.

The pericarp of Pacamara variety is generally red, but due to the rapid development of planting technology in recent years, Pacamara with yellow pericarp has also appeared. There is also a significant difference in flavor and taste between the yellow Pacamara and the red Pacamara, which is significantly sweeter than the coffee beans produced by the yellow fruits, such as Red Bourbon and Yellow Bourbon, Red Kaduai and Yellow Kaduai. So our yellow Pacamara coffee beans from the lemon tree manor in Nicaragua are very sweet. Even if I use a large powder-to-water ratio (1:25) to brew this coffee, it will not feel as light as water, sweetness and thickness are still very obvious. High sweetness is accompanied by rich and complex aromas, which can really give people a refreshing effect.

Often we choose a bean to make SOE, generally will give priority to the sun-treated beans, and because of its high sweetness and mellow thickness, this Nicaraguan coffee lemon tree manor Huang Pacamara is particularly suitable for the production of SOE (single Italian concentrate).

(SOE made by Huang Pacamara washed with water from Limon Tree Manor in Nicaragua)

From the picture above, we can see that even if the SOE is made of washed coffee beans, this bean is much more oily than other beans. We used 20g coffee beans, grinded with EK43 grinder 1.3degree of grinding, 20gVST powder bowl to extract, 22-24 seconds, extract 50g coffee liquid (powder / water ratio is 1 / 2 / 2. 5). Also in the case of making SOE with a large ratio of powder to water, the thickness and consistency of this washed yellow Pacamara SOE is still very good. Under the honey sweetness, the supple and bright acidity and outstanding nut and chocolate tonality complement the overall flavor and taste of this bean. Using this SOE to make milk coffee, the sweetness is also very obvious, and even has the obvious feeling of vanilla cream ice cream.

In the cooler autumn weather, you can have a cup of Nicaraguan coffee made by Huang Pa Camara, whether it's dripping by hand, or Italian SOE or milk coffee. It's sure to keep you warm from head to toe.

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