Introduction of coffee varieties in Mamina Manor, Nicaragua. How can Pacamara grow coffee beans to taste good?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Nicaragua Miereux family Mamamina estate Pacamara species 19 mesh screening sun treatment

Nicaragua Mierisch Family Finca Mamamina Pacamara Natural

Flavor: Black berry aromas on the palate, blackberry, blackberry and orange peel aromas. The overall flavor is solid.

About: Nicaragua Finca Mierisch Manor

Nicaragua Mierica Estate, named after the Mierica family, has grown coffee for more than 100 years since 1908. In the past 15 years, the family has invested in coffee equipment, processing technology and personnel training, so that the family's micro-batch coffee beans have grown greatly, and these changes also come from the efforts of the whole family and the dedication of each member. Under the leadership of the Mierui family, the family estate has also won C.O.E awards many times. Mierui Estate consists of nine estates, eight of which are located in San Jose, Limoncillo, Escondida, Milagros, Places, Los Altos, Mama Mina, Suspiro, Nicaragua, and one estate in Cerro Azul, Honduras.

Pacamara is a rare and precious variety, with a rich and varied flavor, apricot, vanilla, tropical fruit, chocolate, spice sweet and other diverse taste changes, few coffee varieties have bright acidity and rich sweet taste; but like other large beans, the yield is relatively scarce.

Mamamina's ash and shady cultivation methods produce high-quality Nicaragua coffee, which has been recognized by OCIA (Organic Crop Improvement Association) as excellent organic coffee at high altitudes. It has a thick, layered flavor, with black berry aromas on the palate, blackberry. Black plum carries the aroma of citrus peel, the overall flavor is solid, the taste is smooth and sweet.

Nicaragua Coffee Miericu Family Mamamina Manor Pakamara Brewing Analysis

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

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