Nicaragua (Santa Maria Santa Maria Manor introduction) how to drink tanned Cadura Coffee

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Manor Santa Maria, Nicaragua, COE21 name CR93 in batches

Nicaraguan Coffee-Santa Maria Manor Yellow Cadura Sun treatment-bright acidity, sweet plum flavor, full finish. The color is clear and bright.

Santa Maria de Lourdes of Rhodes is located in Nueva Segovia, the most famous coffee producing area in Nicaragua, a few kilometers near the city of San Fernando (San Fernando), belonging to the Tibito / Dipilto Dipilto-Jalapa mountains. 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 1600-1800mm and a temperature of 18 °- 23 °C. St. Mary's Manor was acquired by Octavio Peralta in 1994 with the goal of producing the best quality coffee. 65 hectares of the estate is purely for forest conservation and 46 hectares grow coffee. The overall environment is excellent, as if it is a primeval forest and has been certified by tropical rain forest.

New West Govia, close to the Honduran border, is the best producing area for Nicaraguan coffee, and the top five of each extraordinary cup are almost covered by Novi Cowie. The Perata family has run farms in the Tibito Mountains since 1970, but the land has been plagued by war for years and has long been occupied by Sangding rebels. After the war calmed down, the family's coffee business gradually came back to life. at present, it has seven different farms, large and small, and they are also experimenting with different treatments. Saint Mary is one of the most famous, winning the Cup of Excellence Cup in Nicaragua five times, including 22nd place in 2007, 21st place in 2008, 6th place in 2009 and 19th place in 2014.

The varieties grown in Saint Mary are Kaddura (Caturra), red and yellow Catuai (Kaduai), and Java, a variety found locally in Nicaragua. Cherries are harvested manually and sent to two family-run processing plants for post-processing procedures.

Nicaraguan Coffee Santa Maria Manor COE21 name CR93 Analysis of making Yellow Cadura Coffee in batches

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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