Jinotega producing area in Nicaragua | Mama Mina Mother Mina Manor of the Miresh family

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In 2009 coe seventh Nicaragua | Miresh family Mama Mina mother Mina Manor sun elephant bean flavor?

Mom Mina Manor Finca Mama Mina is one of the famous Mierisch Family estates of the Milish family in Nicaragua. It was washed in a batch two years ago and was loved by many friends! The most well-known achievement of the Miresh family is the successful restoration of the long-seeded species JacaNica. In addition, they have also cultivated a variety of delicious varieties and tried different treatments, one of which is the wampee Pacamara Yellow PacaMara. After Osher Coffee was introduced to Taiwan for many years, the manors of the Miresh family are also widely known and loved by coffee gluttons, such as Lemon Tree Manor El Limoncillo, San Jose Manor San Jose, Secret Manor La Escondida, delicious Manor Las Delicias, etc.; Mother Mina is located in the Jinotega producing area, the manor manager is Fausto Martinez Miranda, the manor covers an area of 48 hectares, 1400 meters above sea level, from December to March next year, the year-round temperature is about 1632 ℃. Mom Mina Manor is Raminita Manor La Minita, which ranked seventh in CoE in Nicaragua in 2009. Because it has the same name as the famous Costa Rican La Minita, it gradually uses the family nickname [Mom Mina] as the manor name, from which we can see the other side of the Miresh family: keep a low profile and do not compete with others. The seriousness of the Miresh family, he mentioned the theory that the family elder Inversiones Mierisch producers do not advance or fall behind: although the quality of the Guagua has made rapid progress, the basic skills must be more picky than the baker and cup tester! Picking ripe coffee cherries is only the basic requirement of good coffee, and more energy must be put into it: especially the relationship between flavor and treatment, nine manors within the family vigorously implement these theories, the flavor of the same variety in different manors is studied, and the flavor changes of the same variety in different manors are first washed with water, then increased PN and sun exposure, and 27 batches of the same variety are obtained, which is of great help to the study of flavor details.

Sun like bean Maragogype Natural Process, the dry aroma of shallow baking is sweet with honey, a hint of wine, sweet papaya, sweet wet aroma with sweet berries, sweet red apple and dried apricot, smooth taste, rich oil, sweet and sour grapefruit in the first entrance, sweet and sour apple, cherry, mulberry and grape as the temperature drops, and sweet cocoa caramel and a little rosin in the medium baked dry aroma. The wet aroma of caramel is sweet and full, with some vanilla, dried jujube and cocoa pine wood, the taste is thick and round, maple caramel is sweet and lasting, and there are raisins and smoked plum after the temperature drop.

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.