Nicaragua Hera Garden washing Kaduai hand coffee how to make _ hand Kaduai coffee

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Nicaraguan Coffee Kaduai Nicaragua Rony Herrera

Manor of Origin: Hera Manor in Nicaragua

Treatment: washing

Baking degree: medium and shallow

Introduction to the information story of Hera Manor:

Ronnie is still young, but has already produced some of the most famous coffee in Nicaragua. The promising farmer, who grew up surrounded by coffee, visited his father's farm every day (picture on the right). When he was 18, he inherited his farm: Fela Quimada. Roughly translated as "scorched stretch", it refers to the time when the mountain fell in the flames. But that is history is lonely, it is now a vivid, exemplary farm, the future will be a great future.

The herrara family owns and operates four farms and an ecological wet plant in the la blast zone. The three farms are managed by the eldest three brothers, and the fourth, Buena Vista, by his father, Roger Esso. Tang Roger began growing coffee in the area more than 30 years ago and gradually expanded his business. As he grew older, his sons were involved in farm management, when different farms were processed and commercialized separately.

The area feels isolated and only a few farms enter through a remote dirt road. It is this isolation that makes me feel like this farm, which corresponds to dedication. Farms above 1500 meters above sea level are not common in Nicaragua, and farmers at these heights really need to walk an extra mile. At these elevations, the vigorous development of quality, coupled with meticulous processing facilities, makes coffee always great.

Introduction of Kaduai Coffee varieties:

Kaduai raw beans are relatively soft, sweet and sweet, sour less, as if everything is only 65 points, this is a variety promoted by Brazil, there is no big deal at present.

Kaduai is also an Arabica hybrid. It is a hybrid of Mundo Novo Mondonovo (New World) and Caturra Kaddura. It has a good ability to resist natural disasters, especially wind and rain. It inherits the advantages of Kaddura's low stature and changes Mondonwood's shortcomings. Another advantage is that the result is solid, and it is not easy to fall off when the strong wind blows, which makes up for the weakness of Arabica fruit, but the overall flavor is more monotonous than Kaddura, monotonous and less mellow, which is the greatest pity. In addition, the fruit growth and harvest life is only about ten years, and the short life span is also one of the weaknesses.

Kaduai also has the difference between Catuai Amerelo and Catuai Vermelho. The fruit is both red and yellow, but so far, no yellow fruit has been found to taste better than red fruit. On the contrary, some people have found that some yellow fruits have good acidity, but the cleanliness of coffee is worse than that of red fruit. Statistically, Hongguo Kaduai often wins prizes.

Because Kaddura has a large quantity and is not easy to suffer from diseases and insect pests, but the taste is not good and the flavor is not good, so based on Kaddura, a new Kaduai is derived to improve the disadvantage of poor taste and poor flavor, but it seems to be too balanced.

Introduction to Washed Process treatment:

In view of the disadvantages of the traditional solarization method, the water washing method comes along with it. First, most of the pulp of the harvested fruit is separated from the coffee beans by a peeling machine, then directed to a clean tank, soaked in water for fermentation to completely remove the residual pulp layer, and then dried in the sun or by machine, reducing the water content to 12%. As the water washing method has first removed the pulp, so in the drying process, will not worry about mildew, moth-eaten problems like the sun method.

(↑ peeling machine to remove pulp) (↑ soaking in water to ferment) (↑ paving and drying)

The flavor of sun-dried beans is rich and full, and the layered feeling is very distinct and diverse, while water-washed beans have a very clean and refreshing taste, with obvious acidity, and different treatments make coffee beans have a distinctive aroma.

Flavor description: caramel, chocolate, cream, tea, acidity, high thickness

Baking suggestions / Analysis:

Recommended brewing equipment: hand punching, pressure, siphon

Cooking analysis:

Today, we introduce the common method of making Nicaraguan coffee by coffee hands 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 [Nicaraguan Coffee hand Punch Parameter proposal]

Brewing with V60 filter cup can improve the hierarchical sense of hand flavor, drink more rich and clean, and show incisively and vividly the rich flower and fruit aroma and soft fruit acidity of Nicaraguan coffee.

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

Technique: steaming with 30g water 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 30g, 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

END