Does Nicaraguan coffee need to be brewed? what's the flavor of Nicaraguan hand-brewed coffee?

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Qianjie Coffee-Nicaraguan Coffee introduction

Coffee cultivation in Nicaragua is mainly divided into four major producing areas, including: Pacific coastal region, Bosnia and Herzegovina subregion, Madaguelba / Sinodega region, and Borgo region.

Nicaragua's first coffee cherries are grown in the Pacific Coast (Pacific), but most of the production comes from three regions in the north-central mountains of Nicaragua.

Bosnia and Herzegovina (Segovias), known mainly for its floral aroma, unique flavor and bright acidity, has a maximum planting height of about 1500 SHG 2000, and produces coffee of the highest grade, but is rarely sold on the market.

The Madagelba / Senodega region (Matagalpa/Jinotega), the main coffee-growing area in Nicaragua, is rich in volcanic soil, humid tropical forest climate and dense vegetation, including a wide variety of lichens, moss, ferns and orchids, which is conducive to coffee cultivation, especially in the Isabelia and Dariense mountains, Matagalpa is generally mountainous at an altitude of between 600 and 1500 m, and coffee varieties Caturra and Bourbon are usually grown.

Introduction to coffee from Nicaragua:

Altitude: 1100-1600 m above sea level

Arabica varieties: bourbon, Caturra,Pacamara,Maragogype,Maracaturra,Cutaui,Catimor

Harvest time: October to March

Treatment: sun / water washing / honey treatment

Aroma: sweet (caramel), chocolate, citrus

Taste: flowers, citrus (lemon), chocolate

Acidity: bright, citric acid

Nicaraguan coffee tastes stuffy, with the characteristics of Central American coffee, coffee low acidity, rich and subtle taste, balanced sweetness, with nutty bouquets, often showing vanilla flavor.

Nicaragua's economy depends on agriculture to a large extent, is a productive country, with different coffee growing areas, resulting in different coffee varieties and quality, and gradually attracted the attention of the boutique coffee industry!

Qianjie coffee recommends hand brewing parameters.

Beans used this time: Nicaragua [Fairview Manor] Malakadura washing

Degree of grinding: BG bean grinder 5R (64% of Chinese standard No. 20 screen pass rate)

V60 filter cup, 16g powder, water temperature 90g 91 ℃, ratio of water to powder 1 15max 16 (can be adjusted according to concentration preference), total cooking time: 2 minutes and 15 seconds.

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