Nicaraguan Ironhide Carmen processing Coffee Bean brewing record _ introduction to Martinez Coffee Manor

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Ernesto Martinez Las Cabanas Mardid Typica Honey

Nicaraguan Coffee Martinez Tibica Honey treatment

Flavor description:

Dry aroma is sweet wine, passion fruit, peach sweet fragrant. The palate is full-bodied with fruit aromas, fresh fruit mixed with natural fruit aromas of sweet orange, passion fruit, grapefruit, plum green tea with sweet and slightly sour freshness, and a sweet finish of caramel.

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, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor, which is suitable for comprehensive coffee.

Nicaraguan coffee is the largest of all coffee beans, among which the giant beans produced in Madagelba are the most distinctive. This kind of giant bean particles are larger than ordinary coffee beans, commonly known as elephant beans, with a distinctive special flavor, but also with the round texture of Maragogipe coffee, its sister product Matagalpa contains wild acidity and indescribable aroma. The coffee trees in this area are several ancient bourbon species, usually planted on the slopes of Michael above sea level, and have been recognized as excellent organic coffee at high altitude by the OCIA (Organic crop improvement Association). Nepalese coffee is particularly suitable for deep roasting and is recommended for brewing espresso.

Nicaragua is located in central Central America, the full name of the Republic of Nicaragua (English: The Republic of Nicaragua), is a presidential republic country, located in central Central America, north of Honduras, south of Costa Rica, east of the Caribbean Sea, west of the Pacific Ocean.

The three major coffee producing areas in Nicaragua are mainly located in the northwest of Nicaragua, namely, Jinotega, Matagalpa and Nueva Segovia.

Brewing Analysis of Nicaraguan Coffee treated with Martinez Tibica Honey

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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