Recommended brewing parameters of Niagara Danyu jade jade coffee beans _ Nicaragua Water Eye Coffee Manor

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[Nicaragua Coffee Bean Recommendation--Caturra. Danyu Jade]

2014. No. 18. C.o.E. Superior Estate: Ojo de Agua. Aqua Estates

Breed: Caturra. Dan Jade Jade

Origin: Nueva Segovia City: Dipilto-Los Mares

Strictly Hard Beans(S.H.B.) EP) Strictly select high-altitude hard beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1,450 m

Treatment procedure: non-contact solarization method

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

Planted area: 35 hectares

Export Company: Global Vision Trading S.A.

cup test report

Dry aroma: ripe cherry, sweet fruit, toffee, blueberry, fermented wine, agarwood

Humid aroma: fruit sweet aroma, fermented wine aroma, cinnamon, grape, distiller's grains

Sip: intense, wild aroma, distiller's grains, extremely sweet, intense fruit sweetness, ripe melon, white pomelo, tropical fruit flavor, caramel, extremely rich layers, intense aroma, as if in a wine cellar, is a wild flavor and full of fermentation flavor of the sun processed coffee.

Water's Eyes Manor Manor Story

Ojo is strategically located at 950-1000 meters above sea level; Ojo is under the management of three generations of coffee producers.

Coffee cultivation runs through the entire family and is truly a part of everyday life, where children and older children grow up and witness the labor and passion of producing special coffee. This coffee adheres to the highest coffee growing and production standards in the specialty market.

Danilo is a two-time outstanding finalist and has a long reputation as one of the leading coffee growers in the San Juan Rio cocoa region; he is also a strong advocate of organic production models. He believes that this is the only way to protect and care for the land that provides the raw materials for growing and cultivating excellent coffee, which will undoubtedly benefit the local community and Danilo's family in the years to come.

The coffee trees here are planted in the high mountains of Nueva Segovia and undergo a rigorous process of harvesting, washing and drying in the sun. It exudes a very distinctive aroma and acidity with a pleasant, sweet throat finish.

The traditional manual harvesting method is part of the production of coffee beans. Only ripe fruit harvested by highly trained workers can be graded under the control of professional technicians. Ideal climatic conditions, coupled with careful harvesting and handling of green beans, ensure that the top green beans produced here maintain a certain good quality.

Nicaragua coffee has a rich aroma and fruit acids, sour taste soon disappeared. It is accompanied by a rich fruity aroma and a rich palate.

Brewing Analysis of Nicaragua Coffee

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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