Introduction to the Flavor of Wild Latin Blue Mountain Elephant Bean Coffee in Nicaragua

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[wild Latin] Nicaraguan Coffee-No Water Sun Mara Kadura

Nicaragua Natural MARACATURRA SHB EP

No. 1 (crown army) in 2015. C.o.E. Winning Manor: Buenos Aires. Buenos Aires Manor

Variety: Maracaturra. Wild Latin

Producing area: Nueva Segovia (New Sagovia) City: Dipilto

Grade: Strictly Hard Beans (S.H.B. EP) strict selection of high altitude extremely hard beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1600 m

Treatment procedure: non-contact water solarization method

(Sun-Dry Process without Water / Procesado Natural sin Agua)

Planting area: 22 ha

Export company: Global Vision Trading S.A.

Nicaraguan Coffee Cup Test report

Dry fragrance: sweet flowers, milk, nectar, extremely cool mint aroma like stepping into an ice cellar, fermented wine, edamame beans

Wet fragrance: sweet flowers, caramel, sweet fruit, nectar, ripe cherries, chocolate, vanilla

Sipping: sweet throat, special sweet fruit aromas, red wine, sweet fruit juice, delicate berry aromas, almonds, pepper, tropical fruit style, rich creamy aromas, rum, mint cool, rich and varied taste, extreme sun-treated coffee

Sun exposure (Sun-Dry Process / Procesado Natural)

Arabs have treated coffee in the sun since more than a thousand years ago. The sun drying method is also called "natural drying method" because it uses sunlight to dry coffee fruit.

Water-free solarization-a special treatment step that is different from others

Rigorous three-stage bean selection

With years of experience, manor farmers pick ripe red fruits by hand; after three times of strict selection, they select solid, mature and full red fruits, that is, they are given natural sunlight, and the whole process is "completely unwatered". The sweet fruit is not lost at all.

Sun drying

After harvest, coffee cherries are dried by natural drying, and the originally bright red coffee cherries will become black Dry cherry. The selected fruits will be exposed to the sun for 25 days (depending on the climate of the place of origin), and the water content of the beans will be controlled at about 12%. In order to make the fruits uniform in dryness and avoid excessive fermentation, it needs to be stirred from time to time in the process of sun exposure (too long or uneven, there will be over-fermented wine sour taste and rotten taste).

No matter how to deal with it, cover it with a tarp to block the night dew during the sun exposure.

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