Nicaragua Pacamara Elephant beans, Round beans, Coffee beans Story Flavor characteristics of hand-brewed Coffee

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Nicaragua Coffee Raw Bean Information

Marvelous Big Ding Pacabella Peaberry

Origin: Sinoteka region, Nicaragua

Manor / Water washing Station: Angel Coffee Manor (Finca Tres Soles)

Variety: Pacamara (Pacamara)

Grade: SHG

Treatment method: washing method

Raw bean score: 90.5

Flavor description: sweet spices mixed with dried lemon grass aroma. The palate is as varied as a kaleidoscope, with sweet and sour milk, sweet spices, raisins, walnuts and dark berries, with a strong dark chocolate finish. The palate is thick, full and sweet, with bright and shining acidity in the middle and open layers.

Anjing Coffee Manor

Finca Tres Soles Angel Coffee Manor is located in the Sinotega region (Jinotega), which is more than 1200 meters above sea level in northern Nicaragua. Scott Yang, the owner of an American pediatrician, has organically improved the soil of the entire estate for three years, while selecting only 220000 strong seedlings from 700000 Arabica purebred coffee saplings. Shade planting in the whole region, adhere to 100% manual picking, only pick mature and high-quality coffee red fruits, and constantly develop new processes in the process of fruit post-processing, so as to improve the flavor quality of coffee while avoiding secondary pollution. All raw beans have gone through one gravity machine, two color sorters and two manual screening, and the defect rate is reduced to the lowest.

Nicaraguan coffee is mainly produced in the central and northern parts of the country, with shade planting as its characteristic, while coffee beans are washed and dried in the sun. Generally speaking, Nicaraguan coffee is less distinctive, so Nicaraguan beans are often used as mixed coffee or instant coffee. However, the high-quality Nicaraguan elephant beans (Maragogipe) have a high rating, because the taste of Nicaraguan elephant beans is more balanced and does not have the distinct acidity that other Central American coffee often has, but Nicaraguan elephant beans have a clear taste and excellent aroma. This round and soft texture also makes it a unique show in the more moderate evaluation of Nicaraguan coffee and is loved by many people.

Analysis of coffee brewing of Nicaraguan elephant bean

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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