What is the Jesus Mountain Coffee Company? Flavor characteristics of Nicaraguan Coffee

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Coffee variety, origin, producing area, altitude, washing or solarization, light roasting or deep roasting. There are countless factors that affect a good cup of coffee, all of which are knowledge. For example, these days, when I ask for advice from different coffee experts, I feel that there is no end to learning, but this is also what fascinates real coffee.

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.

Nicaraguan coffee is mainly produced in the central and northern regions, of which the coffee beans produced in Jinotega are the products of natural agricultural methods at an altitude of 1200 meters, characterized by shade planting, while coffee beans are washed and dried in the sun.

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.

The Jesus Mountain Coffee Company is the highlight of more than 60 years of friendship, travel and adventure. David,Miguel and Bing, lifelong friends from Stockton, California, worked in Nicaragua after volunteering with the Nicaraguan Peace Corps in the 1970s. Although these friends had to leave the country after the 1979 revolution, David, his wife and Nicaraguan children returned to the country in the 1990s. These friends took advantage of David and his family's return to the Nueva Segovia region, as well as the trio's combined experience in agriculture and development, to find the Yerushan Coffee Company in Nicaragua in 1999.

Friends feel motivated to buy land at El CerrodeJes ú s, eager to produce quality coffee and preserve the unique environment and community where El Cerro is located. The founders immediately stopped the ubiquitous slash-and-burn cultivation of the land they were gradually acquiring and began negotiations with MARENA to establish a private nature reserve. Its initial activities also included the construction of passageways and bridges, a primary school that currently houses about 30 students, and a church in the El Cerro community and its neighbours.

The farm suffers from the high and low products of nature and the coffee market. These courses have made progress in the technical management of on-site and wet mills and have enabled farms to focus on specialty coffee because it is a more stable market-albeit more demanding than the commercial market. Despite the obstacles encountered in the history of Mount Jesus, the founders never gave up on their dream of a sustainable farm that produces the best quality coffee in an ecologically responsible manner and is seriously committed to the development and welfare of workers and neighboring communities.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.