[notes on looking for beans on the front street] Villa Sarchi Verassa, Manor Los Congos, Nicaragua

Nicaragua Finca Los Congos Nicaragua Finca Los Congos Estate: Los Congos Appellation: Nueva Segovia Variety: Villa Sarchi Altitude: 1350-1650 Treatment Method: Sunlight Grade: SHG

| Nicaragua's growing conditions are no less than those of Central American countries. Coffee grown at high altitudes has shade. It tastes round and balanced with less sharp acid. It is not famous. The main factor is the invasion of war and hurricane, which leads to the unsustainable operation of single farms. There is no historical data for green bean merchants to track and consult farm data. Until 2003, the bad factors that lead to coffee quality were removed. The backward transportation was also fully constructed, and good coffee emerged one after another. Nicaragua coffee is grown in fertile volcanic soils, and SHG is the top crop harvested at altitudes of 1,500 to 2,000 meters.

The local climate is alpine terrain surrounded by dense fog all year round and covers the whole mountain forest, resulting in a low temperature and humid climate environment. Years of mating evolution of tree species and adherence to the ancient time-consuming treatment process keep natural fruit acids and rich aroma. The shade planting is uniform in sunlight. Coffee fruits grow slowly and indirectly absorb moisture brought by dense fog. Therefore, the flavor of coffee beans is lively and changeable. Such a good coffee growing environment makes coffee with slight acid and warm characteristics. Fine taste can feel the throat between the faint release of fruit and chocolate sweet, rich alcohol and multi-layered sweet back. More about Nueva Segovias This area is located on the northern border of Nicaragua. As early as 1525 AD, Spanish people explored gold mines. In recent years, they began to establish the best coffee reputation in Nicaragua. They also obtained great success in the Nicaraguan Cup of Excellence competition. Coffee averages more than 1500 meters above sea level. Unique flavor conditions make this area with branches of Cordillera Mountains become a gold mine of fine coffee. | As one of the best coffee producing areas in Nicaragua, Manor Los is located in the town of San Fernando in Nueva Segovia, Nicaragua, in the north of Nicaragua, near the Honduran border. This area is the highest producing area in Nicaragua. Adjacent to it on the other side, it is also the best region in Honduras.

Los congos is one of the few estates that are self-sufficient, raising their own livestock, logging, and making organic fertilizer from coffee berries, thus making their cultivation and processing completely chemical-free. It has the unique conditions of Central America-abundant water resources and excellent water quality to grow coffee and excellent volcanic mud soil, large cultivated soil area can be rotated, so that the soil can rest properly to maintain its fertility, high shade planting, drip washing technology, etc., harvest period needs 2 years of care, high cost. Rene, Lord of the manor. Martin inherited his father, Jose. Liu Ruoying, the main varieties of the estate are kadura and pakamara. The estate's Pacamara was a runner-up in COE in 2009, when Martin's father took advice from a friend and planted Pacamara from El Salvador because of its productivity and cold resistance. | The variety Villa Sarchi, a Bourbon variety, was discovered in Costa Rica in the 1950s and 1960s and was subsequently selected for pedigree (by selecting individual plants for successive generations), but was not widely cultivated in Costa Rica and was introduced to Honduras in 1974 by the Honduran Coffee Institute (IHCAFE). This variety, like Caturra and Pacas, is caused by a single gene mutation that causes short plants, medium cup size, small beans, medium yield like Caturra, and high nutrient requirements. Susceptible to coffee leaf rust, berry disease and nematode. Suitable for cultivation at altitudes higher than 1300 m.

| This bean is sun-cured. Sunlight treatment is the oldest and most primitive treatment method of coffee beans, which is to place the harvested coffee cherries on the terrace, and even directly expose them to sunlight on the roadside (about 27 days-30 days), and to dry the moisture from 60% to only 12% or so. | curve analysis When the front street baker saw this bean, he had a preliminary understanding of the basic raw bean information of this bean, and decided to bake this bean with a lower temperature and then slowly reduce the fire with medium heat.

Baking machine Yangjia 800N (baking capacity 300g)

When the furnace temperature reaches 170℃, immediately enter the boiler, the fire is 130, the damper is opened 3, the temperature returning point is 136 ", the furnace temperature is 140℃, the damper is opened 4, the fire is unchanged, the bean surface turns yellow when the furnace temperature is 153.3℃, the grass smell completely disappears, enters the dehydration stage, when the furnace temperature reaches 166℃, the fire is adjusted to 110, the damper is unchanged;

At 8 28", the bean surface will appear ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as the prelude to a burst, this time to hear the sound of a burst point, to 9 21" to start a burst, throttle adjusted to 4, a burst after the development of 1 50", 195℃ pot.

Agtron bean color value is 69.8 (top), Agtron pink value is 80.3 (bottom), Roast De10.5lta value is.

| cup meter

Flavor: floral, citrus, berry, cream, peanut

1. Flavor description varies from person to person, and is affected by water temperature and brewing method. This cup test report provides the description defined by the flavor wheel under the same brewing equipment and parameters, so as to provide reference;

2. The content will be revised in time to reflect new information content, subject to the latest updates.

| brewing

About this bean, Front Street Coffee suggests brewing method is hand brewing cup: Hario V60 water temperature: 90℃ powder water ratio: 1:15 grinding degree: medium fine grinding (BG 6M: Chinese standard No.20 sieve pass rate 58%) brewing method: staged extraction

Flavor: It smells fermented aromas, nutty, berry, cream, dark chocolate at a slightly lower temperature, with a hint of fermentation in the finish, and the whole bean presents a thick and balanced taste.