What is the ratio of gouache to powdered coffee made by the Pacamara hand in the Mamamina Manor in Nicaragua?

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Nicaraguan Mierishuo Family Mamana Manor Pacamara species 19-mesh sifted Solar treatment

Nicaragua Mierisch Family Finca Mamamina Pacamara Natural

Introduction to Mamamina Manor Information Story:

This Nicaraguan Pacamara coffee belongs to the Mamana Manor of the Mierishu family.

The Mierish family has nine estates and has been growing coffee for more than 100 years since 1908. It consists of nine estates, eight of which are located in San Jose, Limoncillo, Escondida, Milagros, Placeres, LosAltos, Mama Mina, Suspiro in Nicaragua and one in Cerro Azul, Honduras.

In 2017, there is a "lemon tree manor" that also belongs to the Mierish family. Lemon Manor selected the Java Nica species in 2008 and won the runner-up in the COE contest.

The manor in the family has also been awarded C. O . E Award.

The Mamamina Manor is covered with volcanic ash and shaded by trees to produce high-quality Nicaraguan coffee, which has been recognized by the OCIA (Organic crop improvement Association) as an excellent organic coffee at high altitude. Its flavor is thick and layered, with aromas of black berries and blackberries in the mouth. Black plum clip with citrus peel aroma, the overall flavor is solid, the taste is silky and sweet.

Introduction of Pacamara coffee bean varieties:

Pacamara is a hybrid cultivated in El Salvador in 1958. Its parents are Pacas and Maragogype. They have the advantages of both, but they are better than blue. Pure and soft, mellow and smooth, acidity lively, full flavor, long finish, amazing. With the excellent taste of Pacas, raw bean granules also inherit the large size of Maragogipe, the bean body is at least 70% of that of beans, 100% more than 17 mesh, 100% more than 18 mesh, 90% above 18 mesh, average bean length 1.03cm, average bean width 0.71cm, thickness 0.37cm, bean shape plump and round. Pakamara is a combination of the first four letters of his "parents": Paca+mara=Pacamara.

Pacamara stunned people on COE in El Salvador in 2005. In the top ten, Pakamara bean seed occupies the second, fifth, sixth and seventh place!

In 2007, the Pacamara breed won the COE championships of Guatemala and El Salvador. Since then, Pakamara has been out of control on the road of winning the award, has occupied the forefront of the list of major events for a long time, and is known as a rookie variety as famous as Rosa in the world.

On COE in Guatemala alone, Pakamara won the title in seven of those 10 years in 2008 / 2017.

Due to the unnatural performance of Pacamara on the field, in 2017, the BOP (Best of Panama) international competition group decided to compete as a separate group.

However, Rao still has some disadvantages: Pacamara has high requirements for soil and water, climate, environment and altitude, and its yield is not high and its resistance to leaf rust is low, so its planting popularization rate is not high.

Today, although Pacamara is no longer particularly rare, it is still not a very common bean in the market. In particular, Pakamara is best produced in Guatemala and El Salvador, with a large number of international pursuers, so it is even more rare for those who can reach the country.

Introduction to Natural Process treatment:

Tanning is the oldest and most primitive treatment of coffee beans. The method of treatment is to first pour the harvested coffee fruit into a large trough, the ripe and full fruit will sink to the bottom of the water, while the underdeveloped or overripe fruit will surface. After these floating beans are shaved, the healthy coffee fruits are placed on the terrace to be directly sun-dried, and the moisture is dried from 60% to 12%. Finally, the peel (Outer Skin) and pulp (Pulp) are removed by a sheller, and the whole treatment process of raw beans (Bean) is completed.

(↑ selects coffee fruits) (↑ drying in the open air)

Sun treatment can increase the flavor of berries and tropical fruits with mild acidity, but traditional sun treatment can sometimes produce negative flavors, such as soil, over-fermentation and so on.

Today, tanning is becoming popular again, even as one of the most important treatments for competition-grade coffee beans, and the change comes from the use of improved African viaducts. In addition to avoiding the moisture, animal manure and land smell on the ground, the elevated shed also keeps the fruit in a good air convection environment, making the drying effect more uniform, and farmers will turn it regularly to make the coffee beans gently absorb the sweetness of the pulp and make the flavor fuller and fuller.

Baking suggestions / Analysis:

The variety of this coffee is giant bean [Pacamara] with relatively large granules and high density, and the newly produced kidney beans have high moisture content. The heat absorption is relatively slow in the baking process, and the Mena reaction process is also relatively fast. The yellowing point is about 5 minutes. In the first baking, you can try to lower the bean temperature slightly, for example, the bean temperature is 200 degrees, and the firepower is also relatively increased. In the baking process, gradually adjust the firepower as needed: adjust the firepower after the beans enter the yellowing point to prolong the dehydration time, so that the giant beans can be fully dehydrated. Before an explosion after dehydration, you can properly maintain medium heat or slightly increase the firepower, accelerate the Mena reaction time, and ensure the pressure before the explosion; the precursor of an explosion needs to adjust the firepower properly to avoid bean watch burns. Under this method of operation, the dehydration time of coffee is relatively prolonged, with a heating rate of 6-8 degrees every 30 seconds, but it can also maintain a normal explosion between 8 and a half minutes and 9 and a half minutes, preserving more flower and fruit aroma and keeping clean and bright acidity. It is usually recommended to drop beans between the dense back section of an explosion and the end of an explosion, and bake about moderately.

Cup test flavor description:

Flavor: you can feel the aroma of black berries in the mouth, with solid aromas of BlackBerry, black Carrie, black plum and orange peel.

Cooking analysis:

Today, we introduce the common method of making Pacamara coffee in front street: V60 three-stage water injection method.

Extract by stages, pour all the cooking water into three stages.

Suitable for light, medium and medium roasted coffee beans

Use filter cup V60 cup

Increasing the steaming time or water cut-off times can improve the rich taste of the coffee.

Segmented extraction method of three-stage water injection

Advantages: it is richer than the one-knife flow, and can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

Disadvantages: there will be relatively high requirements for the flow rate and flow rate of water.

Qianjie [suggestion of Pacamara Coffee hand punching parameters]

Brewing with V60 filter cup can improve the layering of hand flavor and make it richer and cleaner to drink; the bright aroma of Pacamara variety can be fully displayed.

15g powder, water temperature 89-90 degrees, grinding BG 5R (64% pass rate of Chinese standard 20 sieve), water powder ratio close to 1:15-16

Technique: 27g water steaming, steaming time for 30s. The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup in the middle of the filter cup, starts the time when brewing, injects water to 27g, then stops the injection and waits for 30 seconds to inject water for the first time.

When the first water injection is the same as before, the speed can be slowed down slightly, speed up a little when you go around the outer circle, cut off the water at about 1:15 seconds, and then inject water again when the liquid level drops 1 inch 3. The second water injection is concentrated on the central water injection. The water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect. Finish the extraction at about 2:05 seconds, and the longer the time is, the longer the extraction can be done. The astringent and rough taste will increase.

Segment: 30-125-230g

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