How to drink Nicaraguan Javanica Coffee in the New season

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Nicaragua, located in the middle of Central America, is the largest country in China and the United States, bordering Honduras in the north, Costa Rica in the south, the Caribbean Sea in the east and the Pacific Ocean in the west. The eastern part is the coastal plain, the high temperature and rainy climate belongs to the tropical maritime climate, and the western part is the coastal lowland with more active volcanoes. The north-central part is the highland, with an average annual temperature of 18 ℃ and an annual precipitation of 1500 MULMUR 2500 mm. Matagalpa is the highest quality coffee producing area in Nicaragua, and there is a heavyweight coffee estate worth introducing-the lemon tree (El Limoncillo). The estate is located in the plateau of Matagalpa at an altitude of 950murmur1300 meters above sea level, and there are towering coniferous forests around the coffee trees, providing shade for the growth of coffee trees. This allows coffee trees to be exposed to sunlight while protecting them from being burned by the scorching sun.

Endangered legendary variety

JavaNica is derived from the Java long bean (Java-Long-Berry), as its name implies, from the Indonesian island of Java. This variety comes from the iron pickup system and is rarely grown in Java because of its poor disease resistance. It is said that Irwin's father got a bag of Java seeds when he funded a car stopper and successfully planted them on his own estate. In 2007, he took part in the Nicaragua Excellence Cup National Competition and won the runner-up, which exceeded the champion of that year, setting off a huge topic in the coffee industry. Of course, Lemon Tree Manor not only grows JavaNica varieties, but also the famous Pakamara species. If you have the opportunity, you will also buy a toaster cup to test it and share it with you.

After baking this morning, I couldn't help but try a pot at noon. Very soft taste, clean, sweet and sour like ripe fruit, delicate and elegant, very delicious!

Nicaraguan coffee-brewing analysis

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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