MANCOTAL producing area of Notega, Nicaragua | UCASUMAN cooperative organic beans F.T | O.C.I.A recognition

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Niagara Notega MANCOTAL producing area | UCASUMAN cooperative organic beans F.T | O.C.I.A certified v60 cooking skills?

Nicaraguan coffee is not well known in Taiwan these years, except for the traditional typical tree species such as Maragogype and Java, which are seldom mentioned by coffee lovers. In fact, the growing conditions of Nicaraguan coffee are not inferior to those of Central American countries. The coffee grown at high altitude with shade has a round, balanced taste and less sharp acidity. With neighboring Honduras to the north, Honduras has become another coffee trend in Central America in the past year or two, with annual exports reaching US $200 million. 33, 000 families in the country are engaged in coffee production and provide about 200000 jobs. Most of the excellent coffee beans come from the central Jinotega and Matagalpa regions. In recent years, coffee trees are mainly catarra, with some typical and bourbon, etc. Good Nicaraguan coffee will be printed on the bean bag (S.H.G) the word stands for coffee beans produced at high altitude.

Nicaraguan organic beans are labeled with certified international organizations on coffee sacks. The UCASUMAN Coffee Cooperative is certified by the Fair Trade Association (F.T) and the Organic Agriculture improvement Association (O.C.I.A). In Taiwan, it is certified as organic raw beans by the Northern Division of the Agriculture and Food Administration.

In the early years, most coffee was purchased by large coffee merchants and farms, and there were few separate small coffee farms and cooperatives. In recent years, Nicaragua has improved the quality of roads and coffee cup test competitions and other incentives, so that many farmers with vision and ideals are committed to the improvement of coffee quality. Coupled with the long-term funding of the Fair Trade Association (F.T) and the Organic Agriculture improvement Association (O.C.I.A) for the construction of basic production facilities and tutoring in planting technology, more and more small coffee farms and coffee cooperatives have gradually established their own farms around the world. Coffee is mostly harvested from December to March and will be sold in the market from April to July. The introduction of coffee beans harvested by the UCASUMAN Coffee Cooperative in the MANCOTAL producing area of Jinotega, central in 2010, is also certified as organic beans by the Fair Trade Association (F.T) and the Organic Agriculture improvement Association (O.C.I.A). In Taiwan, it is certified as organic raw beans by the North District Branch of the Agriculture and Food Administration (Organic label No. 099-1064-00002).

UCASUMAN organic beans have complete shape, high regularity, high defects and few defects, and the appearance of beans is clean and fresh.

Shallow roasting end (City): the dry aroma of ground coffee has the aroma of nutty almonds, and after brewing, it exudes the aroma of wheat-scented black tea, complex, deep and thick taste, citrus acid obviously has a slight acidity unlike Nicaraguan coffee floating in mid-air, and citrus acid brings out the coolness of mint on both sides of the mouth.

60 seconds after baking (Full City-): the aroma of jasmine is scattered during cooking, the aroma of citrus acid is masked by the aroma of milk in front, the sweetness of orange plums gradually emerges after the tip cools, and the taste begins to be smooth and meticulous at this time, and the taste and aroma of Yuyun black tea wreath in the nose.

The second explosion of re-baking (Full City): the aroma of ground sesame peanuts is strong, hazelnut cocoa is sweet, smooth and soft like honey maltose, and the sweet and floral aromas reveal the delicate smoky smell of Guatemala Antigua coffee.

Overall comment: the organic bean of UCASUMAN Coffee Cooperative in MANCOTAL, Jinotega, Nicaragua is a coffee with obvious black tea aroma. What is interesting is that its acidity and aftertaste have the shadow of Guatemala Antigua, while its acidity is strong, thick and has a fine smoky taste, which is different from other Nicaraguan organic beans.

Dominica coffee features: Dominica's soil belongs to limestone and granite, rich in minerals, the soil is different from other Central American producing areas, so the coffee taste is also very unique.

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.