Demonstration of how to drink coffee at Saca River Manor in Nicaragua

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Agua Sarca Estate ISACIO ALBIR Catuai Yelow Natural

Nicaragua is mainly divided into four major producing areas, namely (Segovias), Madaguelba / Henodeka region (Matagalpa/Jinotega), Polgo region (Boaco) and Pacific Coast area (Pacific). The highest planting height in Bosnia and Herzegovina is about 1500-2000, and the coffee produced is the highest SHG (Strictly High Grown).

Planted with volcanic ash and shaded trees, high-quality Nicaraguan coffee is produced. After harvest, the Saka River Manor is treated by the sun, which is more rich in flavor.

Nicaraguan Coffee Saca River Manor Solar Yellow Kaduai seed

Flavor description:

Flavors of spices, licorice sweet, orange peel, toffee, vanilla latte and milk chocolate,

Summer orange, belly button, tangerine, acid is very clean.

Saka River Manor Coffee is picked by hand. We have a group of experienced people who know how to pick ripe coffee cherries. Each batch is classified according to species and altitude.

Separate the floating objects with a siphon. It means that we put the coffee in the tank, so the heavy coffee cherries will sink into the water and the light ones will float.

Remove the pulp in wet mill. We calibrated our machine so that the mucus was not removed, and then dried the coffee on the African bed.

Wet treatment process: cleaning and fermentation

First of all, we take two measures on the farm. The first point will be done by 11:00 in the morning, then immediately peel the coffee cherries and put them directly into the fermentation bucket. The second point must be done by 03:30 in the afternoon, and the coffee cherries are shelled and entered another fermentation bucket. The fermentation process depends on the weather, and on average, the farm takes 12 hours to ferment coffee. We have two times of cleaning, one for each measurement, and four hours between them. After the coffee is cleaned, we will send the coffee directly to drymill.

Drying details: drying conditions, average temperature, humidity, coffee drying time, and other related parts

This coffee takes 10 days to dry on the cement terrace. When the coffee is in the warehouse, the humidity will be controlled between 11 and 12 degrees. Each batch of our coffee is placed in a separate place in the warehouse.

What is special about this Nicaraguan coffee is that it has nutty and almond flavors, as well as the flavor of orange fruit tea. It is rich in layers, and the variety is a relatively rare Maracaturra (a combination of Maragogype and Caturra).

Flavor description:

Spices, licorice sweet, orange peel, toffee flavor, smooth taste of vanilla latte and milk chocolate, summer orange, belly button, tangerine, acid is very clean.

Refreshing and special...

Analysis of Coffee brewing in Nicaraguan Coffee Saka River Manor

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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