COE winning Manor Niagara Falls Manor introduces what is the flavor of coffee beans treated with red honey?

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Nicaraguan coffee is different in raw bean varieties and post-processing. In general, raw coffee beans can be divided into washing, sun exposure and honey treatment. In terms of varieties, the well-known elephant bean (Maragogype) is well-known. In recent years, new species derived from different varieties have been crossbred, such as Maracaturra combined with Kaddura, Pacamara combined with Pacas, or long-grained Javanica successfully bred in Nicaragua, with the addition of these new varieties and treatments. Let Nicaraguan coffee exude a completely different charm from the past!

Nicaraguan coffee features:

Because of the low altitude and the influence of native land, Nepalese coffee is different from the bright acidity rising in China and the United States, and its aroma is more stuffy.

The flavor is mostly complex, soft, with creamy, chocolate, fruit and almond flavors.

There are three stable quality producing areas in the north near Honduras:

Nuyevasegovia (Nueva Segovia), Ginotica (Jinotega) and Matagapa (Matagalpa), about 700m above sea level, coffee beans are stout and dull, with aromas of chocolate, caramel and almonds and typical Nicaraguan flavor. These beans have gradually attracted the attention of the international boutique community.

Niagara Falls Manor

New Segovia (Nueva Segovia) is one of three boutique coffee producing areas in northern Nicaragua near Honduras. The Coffee Manor in New Segovia has stood out in COE competitions in recent years, and Falls Manor is one of the COE winning estates in the geographical district of San Fernando, named for a waterfall up to 40 meters high. Genaro Herrera, the owner of the estate, founded the estate 14 years ago, located at an altitude of about 1300 meters and a planting area of about 16 hectares, and currently grows varieties such as Bourbon, Kaddura and Mara Kadura. The quality of coffee is not only reflected in the manor's emphasis on fine varieties, but also in the process of raw bean processing and cup testing, such as having its own dry treatment plant (Dry Mill) and African-style sun scaffolding instead of cement, to grasp every processing detail more accurately.

■ countries: Nicaragua

■ producing area: San Fernando, New Segovia

■ altitude: 1200-1400 m

■ treatment: red honey treatment

■ level: SHG

■ variety: Kaddura

■ flavor description: dried fruit, dried longan, spices, herb aroma, maple syrup sweet

Red honey treatment

Coffee beans are not really beans, but the seeds of coffee fruit, while coffee is a red fruit when ripe, and may have a yellow and orange appearance depending on the variety.

But before the coffee beans are roasted, there are several layers of matter to be removed from the outer layer of the fruit, and then the coffee beans are dried to a moisture content of about 11%. There are two common treatments: washing with water to remove the pectin layer. and direct exposure to the fruit and then remove the outer layer of the sun treatment.

Honey treatment is somewhere in between, the outer layer of the fruit will be partially removed, and part of the pectin layer will be retained and dried.

Why is it called honey? Maybe it's because "pectin layer-treated coffee" sounds unappetizing. Unless someone knows how to handle it, the pectin layer is a highly sweet, thick, honey-like substance, and even if the name of this treatment has nothing to do with flavor, honey-treated coffee is known for its high sweetness.

The red honey treatment dries in a cool place to slow down the drying time, which increases the time for coffee beans to be exposed to moisture.

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