How to hand make Nicaraguan Holiday Manor Coffee _ Palenema breed what do you need to pay attention to?

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Country of origin: Nicaragua / Nicaragua

Producing area: Sinotega / Jinotega

Manor: holiday Manor / El Recreo

Bean seed: Palenema / Parainema

Altitude: 1200-1300m

Treatment method: sun treatment / Natural Process

Introduction to Holiday Manor Information Story:

In 1972, Leana acquired Holiday Farm as a coffee plantation for the production and processing of boutique coffee. It is mainly exported to North America and is also processed and distributed in the United States market. In Boston, they own a Holiday Manor Co., Ltd. (El Recreo Estate Inc), which serves their local bakeries and cafeterias. The Holiday Manor has its own coffee slogan, which reflects the respect for the rights of employees and the sense of social responsibility for environmental control.

Maraka Dura Coffee varieties introduction:

What's so special about Palenema Parainema?

Parainema coffee is a new variety developed through mating, which can prevent coffee leaf rust and nematode erosion. The improvement of coffee began in 1981 under a series of experiments with "producers' demands for disease and pets" (known as Sarchimor Tmur5296). The improved coffee was first grown in Costa Rica between 2006 and 2008, then introduced to Honduras in 2010 and named Parainema. Its coffee tree is a small shrub with a planting density such as Caturra, which can be green, yellow, or a mixture of two colors, depending on the pedigree of the tree species it comes from. The bean shape is as long as rose summer, the color is green and full, and has a very rich taste.

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: Cherry, passion fruit, cranberry Cherry, Passion Fruit, Cranberry

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

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