San Jose Manor Java species Java Nica introduction what estates are there in Nicaragua?

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San Jose Zhuang claw species, is a long classical strain (not improved), with floral and quite sweet fruit flavor.
San Jose Manor, Raminita and Lemon Tree belong to the same family. The proportion of Java species planted in San Jose Manor is much lower than that of Lemon Tree Manor in the early stage. Because of its good quality, the yield of San Jose Manor is still much lower than that of Kaddura species.
The following is an introduction to Java species and San Jose Manor:
San Jose Manor (Finca San Jose) is located in the province of Jinotega, where there are many coffee gardens along the way. San Jose itself has a well-equipped treatment plant. After arriving on the same day, workers are unloading the first batch of coffee cherries harvested that day to prepare for the first stage of reception and immersion screening:
San Jose Manor is located in the beautiful Lake Apanas Heights, the scenery is very beautiful, the first visit to this beautiful manor close to noon, the water vapor around, can not clearly shoot the lake view, every afternoon visit, the most look forward to is the sunset view of the lake! The steep, fertile volcanic soil along the way gives the San Jose coffee fruit a delicate and sweet taste.
Inversiones Mierisch, a big parent of the manor, the father of Erwin Mierisch, told me that although the terrain of the San Jose estate is steep, it has an excellent micro climate point and the soil is very fertile, so it can produce very small batches of fine goods, dedicated to supply small boutique baked beans, but only a few batches, which were actually picked up by shrewd cup testing experts in previous years. In the bidding for the Zhuoyu Cup, which began in 2013, he invited experts to test the cup with the family's tester, and only a small number of batches with a rating of more than 87 points were included in the bidding batch. It was held for the first time in 2013, and the result was quite good. He decided to continue to invite the Zhuoyue Cup to hold the competition for small farmers. Four years ago, Inversiones Mierisch thought that although Nicaraguan boutique coffee had made rapid progress, it had to be more sophisticated in basic skills, more picky than bean bakers in order to be continuously favored by experts, and even had to devote more energy to studying the relationship between flavor and processing process. Looking at the cup test quality of all the samples from small farmers' competitions in the past two years, he did it!
Qianjie coffee is recommended to use 89-90 degrees water, a small flow of three-stage extraction, the ratio of powder to water at 1:15, the time is about two minutes.
With aromas of alpine tea, peaches, walnuts, flowers, vanilla, hazelnut chocolate, sugar, very delicate, round, sweet finish
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