Nicaraguan coffee beans Caturra cocoa fruit how to drink _ La Laguna Bay Manor Coffee introduction

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[Nicaraguan coffee beans recommended: Caturra. Cocoa]

Manor: La Laguna. Bay Manor

Variety: Caturra. Cocoa fruit

Producing area: Matagalpa (Madagascar)

Grade: Strictly High Grown (S.H.G. EP) strict selection of high-altitude boutique beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: over 1250 m

Treatment procedure: full washing method, natural sun drying

Coffee planting area: 36 ha

Export company: Global Vision Trading S.A.

Cup test report

Dry aroma: strong aroma of cocoa, heavy cream, hazelnut, rice, walnut and coconut

Wet fragrance: chocolate, caramel, sugarcane, tea, hazelnut, cream

Sipping: caramel has obvious sweetness, creamy flavor, heavy fat feeling, light flower fragrance, good thickening, strong body,

The flavor is quite long-lasting, soft fruit acidity, rich taste, rich chocolate sweet aroma

Smooth without bitterness, with the change of temperature and time, it has a sweet flavor.

Nicaraguan coffee

Nicaragua is the largest country in Central America.

She is a poor country whose main export crop is coffee.

All Nicaraguan coffee is grown in fertile volcanic soil.

Have a warm tropical climate and active volcanoes

SHG in the famous producing area of Matagalpa

And the large Malago and melon varieties of Nicaragua are the largest coffee beans in the world.

Slightly sour. Famous for its medium to high concentration

| 05 | [Caturra. Cocoa fruit] cooking 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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