Nicaragua San Juan del Rio Coco Cooperative S.H.G. Tin

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

San Juan, Nicaragua San Juan Cocoa River (del Rio Coco) cooperative S.H.G iron pickup, bourbon flavor?

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. Most of the fine coffee beans come from the central Jinotega and Madaguelba regions. In recent years, coffee trees are mainly catarra, with some typical and bourbon, and so on. Good Nicaraguan coffee will be printed on the bean bag (S.H.G) to represent coffee beans produced at high altitude. Nicaraguan coffee gives people a clean, clear and balanced taste and a good impression of not being sharp and sour.

San Juan, Nicaragua (San Juan) is a city to the north near Honduras. The introduction of the San Juan Cocoa River (del Rio Coco) cooperative is guided by the Organic Agriculture improvement Association (O.C.I.A) to guide the cultivation of alpine beans (S.H.G) for the construction of production infrastructure, and is a coffee cooperative certified by the Fair Trade Association (F.T). The most important feature of coffee beans is that raw beans have mixed beans like San Juan Cocoa River coffee beans have a stable, balanced and smooth style, and the acidity is fine, lively, lively and clean. The trend of the whole coffee develops to the sweetness of apple oranges, which is very popular.

The end of shallow baking (City): the dry aroma of coffee after grinding has the aroma of nutty melon seeds, and after brewing, it exudes the special aroma of lavender, with a balanced, consistent and smooth taste, grapefruit acid is very subtle, non-irritating, not complex, light burden, and the aftertaste is a pleasant ending from acid to sweetness.

Re-baking second explosion (Full City): after the coffee bean is ground, the aroma of peanut bread is strong, and the sweetness of apple and orange jam is distributed all over the tongue, which has the greasy taste of soft maltose, and the honey syrup of Huigan is fine and persistent.

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.