Los Congo Manor, COE Award-winning Manor in Nicaragua, introduces the flavor of Pacamara coffee.

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Drinking coffee is like drinking red wine. You can look at the manor and the variety. There are Cabernet Sauvignon (cabernet sauvignon), Merlot (merlot), shiraz/syrah and so on in red wine, while coffee has Arabica and Robsta, and there are different fine varieties such as typica, bourbon, Kaddura, kona and so on. Different varieties will have different characteristics due to different geographical conditions, such as climate, soil and so on. And no matter how good the growth conditions or varieties are, the landowners with profound technology must adapt to the local environment, as well as good harvesting and post-processing, and then cooperate with the back-end roasters and baristas to present a cup of coffee full of flavor and layers in the hands of expectant consumers.

Generally speaking, Nicaraguan coffee is less distinctive, so Nicaraguan beans are often used as mixed coffee or instant coffee. However, high-quality Nicaraguan beans, such as Maragogipe, are highly rated. Its coffee beans are very large, like beans, because the taste is more balanced, unlike the distinct acidity of other Central American coffee, with a clear taste and excellent aroma. This round and soft texture also makes it a unique show in Guatemalan coffee beans, loved by many people.

Los Congo Manor (finca los congos) in Nicaragua. Los Congo Manor is located in the town of San Fernando in Nueva Segovia, Nicaragua, in the north of Nicaragua, near the Honduran border, which is the highest producing area in Nicaragua. Near the other side of it, it is also the best producing area in Honduras.

Rene, the owner of the manor. Rene Martin's grandfather, Jose Rene Paguaga, had his own estate since he was a teenager. As the estate grew, the civil war in Nicaragua in 1979 forced his family to move to neighboring Honduras. Until I'm 70. "

Grandpa jose returned to Nicaragua with his family and re-established the present Los Congo Manor.

The main varieties of the manor are Kaddura (caturra) and Pakamara (pacamara). Pacamara, the father of the current landowner Martin, planted Pacamara from El Salvador on the advice of a friend because of its productivity and cold resistance. The estate's Pacamara was the runner-up of the COE in 2009 and finished fifth in 2014 with a high score of 88.73 in COE, Nicaragua. The bean was also listed as one of the top 30 beans in 2014 by the International Cup evaluation website coffee review.

The Pacamara in the region will have a hint of strawberries, bananas and dark chocolate on the medium-light palate, with a slight faint hint of brandy aroma aroma remaining at the bottom of the cup. On the whole, it gives people the impression of fragrant and attractive and outstanding flavor.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90-91 degrees

Degree of grinding: small Fuji 3.5

It is cooked in three stages.