Nicaraguan Elephant Love Fruit Honey Coffee beans how to treat Elephant beans Coffee Flavor characteristics

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2017'[elephant love fruit honey] Nicaraguan honey treated scaffolding natural sun giant elephant beans

Nicaragua-Honey MARAGOGYPE SHB EP

ACE-C.o.E. Winning Manor 2016. 1st (runner-up). El Naranjo Dipilto. Orange Fruit Manor

Breed: Maragogype. Elephants love fruit honey.

Producing area: Nueva Segovia (New Sagovia) City: Dipilto

Grade: Strictly Hard Beans (S.H.B. EP) strict selection of high altitude extremely hard beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1600 m

Treatment procedure: honey treatment (Honey); scaffolding natural solarization

Planting area: 22 ha

Export company: Global Vision Trading S.A.

Nicaraguan Coffee Cup Test report

Dry aroma: sweet flowers, sweet black sugar, honey, pepper, vanilla plants, Chinese tofu, champagne bubbles

Wet fragrance: berries, sweet grapefruit, honey, flowers, white pepper, wine, Tianjin asparagus juice, ginger sugar

Sipping: especially with sweet honey, silky grease, raisins, citrus acidity, lemon, litchi,

Tea, baked biscuit aroma, cherry, fruit sugar sweetness, high sweetness of honey treated coffee.

Honey treatment (Honey Process)

After the peel of coffee cherry was removed, 100% sticky pectin layer (mucilage) was completely preserved. Unlike the whole washing method, honey treatment did not use fermentation to remove the sticky pectin layer, but placed the pectin layer directly on the African shelf to dry. In the drying process, it is necessary to stir frequently and frequently to avoid mildew or excessive fermentation caused by sticky pulp, ensure uniform sun exposure, use sunlight and wind to dry, and then directly remove the pectin layer and parchment, which requires more manpower and time cost than other treatment methods.

The characteristic of honey treatment is that it can best preserve the original sweet flavor of coffee fruit, as sweet as honey, and body is thicker.

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