Nicaragua Ross Congo Manor introduces Villa Sarchi Villa Sachi-bourbon variants

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Icaragua Finca Los Congos

Los Congo Manor, Nicaragua

Manor: Los Congo Finca Los Congos

Producing area: new Segovia Nueva Segovia

Variety: Verasachi Villa Sarchi

Altitude: 1350-1650

Treatment method: insolation

Grade: SHG

| | production area description |

The planting conditions in Nicaragua are not inferior to those in Central American countries. Coffee with shade at high altitude is grown in a round and balanced taste with less sharp acid. The main unknown factor is war and hurricanes, resulting in the unsustainable operation of a single farm. There is no historical data for raw bean merchants to track and consult farm data, until after 2003, the bad factors leading to coffee quality are removed, and backward traffic is also fully built. Good coffee continues to emerge.

Nicaraguan coffee is grown in fertile volcanic soil, and SHG is the best harvested from 1500 to 2000 meters above sea level.

The local climate belongs to alpine terrain, which is surrounded by thick fog all year round and covers the whole mountain forest, resulting in a low-temperature and humid climate. Years of mating evolution of tree species and insisting on the ancient and time-consuming treatment process retain natural acid and strong aroma. The shaded planting sunshine is uniform, the coffee fruit grows slowly and indirectly absorbs the moisture caused by the thick fog, so the flavor of coffee beans is lively and changeable, such a good coffee growing environment Therefore, the coffee is slightly sour and moist, and can be tasted carefully to feel the faint aroma of fruit and chocolate, rich mellowness and multi-level sweetness.

About New Segovia Nueva Segovias this area is located on the northern border of Nicaragua. Spaniards explored gold deposits as early as 1525 AD. In recent years, they began to establish the reputation of the best coffee in the country, and it also achieved great success in the Nicaraguan Excellence Cup competition. The average elevation of coffee is more than 1500 meters, and the unique flavor conditions make this area with vertical and horizontal branches of the Cotilla Mountains a gold mine of fine coffee.

| Manor

Los Congo Manor, one of the best coffee producing areas in Nicaragua, is located in the town of San Fernando in Novo Segovia, Nicaragua, which is in the north of Nicaragua, near the Honduran border, and is the highest producing area in Nicaragua. Near the other side of it, it is also the best producing area in Honduras.

Los Congo Manor is one of the few estates that are self-sufficient, raising livestock, logging and making organic fertilizers from coffee berries, so that their planting and treatment processes do not use chemicals at all. It has unique conditions in Central America-rich water resources and excellent water quality to grow coffee and excellent volcanic mud soil, and the soil area of cultivated land can be cultivated in rotation. Let the soil rest properly to maintain its fertility, alpine shade planting, dripping water washing bean technology and other conditions, the harvest period needs 2 years to take care of, the cost is high.

Rene, the owner of the manor. Martin inherited his father Jose. Liu Ruoying, the main varieties of the manor are Kaddura and Pakamara. The Pacamara of the estate was the runner-up of COE in 2009, and Martin's father accepted the advice of a friend to plant Pacamara from El Salvador because of its productivity and cold resistance.

| Coffee type

[Villa Sarchi] Verasach-bourbon variety, a bourbon green-top dwarf natural mutant, was found in Costa Rica in the 1950s and 1960s. For example, Caturra and Pacas are caused by a single gene mutation that causes the plant to become shorter, the cup is medium, the bean grain is small, the yield is medium such as Caturra, and the nutrient demand is high. It is susceptible to coffee leaf rust, berry disease and nematodes. Suitable for planting above 1300 meters above sea level.

| | handling method |

This bean is treated in the sun. Sun treatment is the oldest and most primitive treatment of coffee beans, in which the harvested coffee cherries are placed on the terrace, and some are even directly exposed to the sun by the side of the road (about 27-30 days). The moisture content from 60% to only 12% is completed, the beans treated by the sun have the lowest acidity, obvious sweetness, high alcohol thickness but slightly lower cleanliness.