Manor Leandria in Nicaragua is basking in the classic Nicaraguan flavor of Maracadura.

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Sun treatment of Maracadura, Manor Leandria, Nicaragua

Grade: SHG

Region: Monzonte,Nueva Segovia Nova Segovia

Manor: Finca La Andra Leandria Manor

Variety: Catuai Kadouai, cuturra Kaddura, pache Patch

Treatment: sun treatment

Baking degree: moderate

Altitude: 1400 m

Qianjie Cup: citrus, brown sugar, banana, flower fragrance

Recommended cooking parameters in Qianjie: powder quantity 15g; medium and fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃; powder / water ratio: 1:15

Steam with 28 grams of water for 30 seconds, inject water around the center of the small flow to 122 grams, water level down to 230 grams with the first slightly larger water flow when the powder bed is about to be exposed, and remove the filter cup when the water level is about to be exposed. (steaming starts) the extraction time is 1: 56 ".

Maraka Dula (Maracaturra): is a mixed breed, like beans (Maragogype) and Kaddura (Caturra) mixed crystallization, is very common in Nicaragua.

But what's so special about Maracaturra?

Like Maragogype, Maracaturra coffee beans have a large size. Mauricio told me it inherited the excellent flavor and high yield of Kaddura (Caturra). Its short stature has plenty of leaves to ward off strong winds-useful for windy estates in Mauricio.

Unfortunately, this variety is prone to leaf rust and therefore requires a high degree of care. Its flavor is tropical fruit and bright acidity. It finished fifth in Cup of Excellence in 2015, and Mauricio believes its future harvest will be better than that of Pacamara. In the future, Mauricio plans to use semi-washing, honey treatment, and sun treatment to treat coffee fruits in Maracaturra. In doing so, he will be able to find the best way to deal with it. He uses an African bed, which stabilizes the flow of air and makes the drying process more uniform.

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