Coffee review

Description of Coffee Flavor of Secret Manor in Nicaragua introduction to Coffee in Secret Manor of Nicaragua

Published: 2024-11-17 Author: World Gafei
Last Updated: 2024/11/17, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) description: La Escondida is the only farmer in the Fincas Mierisch group to grow rare laurel varieties

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Description:La Escondida is the only farm in the Fincas Mierisch group to grow rare Laurel species. Laurina naturally contains significantly less caffeine than most other varieties, about half that of Arabica coffee (about 0.6% to 1.2%). La Escondida is also home to the Mierisch family's "Variety Garden". New varieties are tested before they are planted on one of the farms. La Escondida also uses irrigation because of its proximity to a river. This helps speed up flowering and thus harvest.

This batch of product is treated as natural product after anaerobic fermentation. Anaerobic fermentation is fermentation without oxygen. We put freshly ground coffee into juice buckets (because the food inside is safe) and cover them. It is worth noting that we ensured that the lid would seal the drum to prevent any oxygen from entering the drum. The lid has a hole drilled in the middle and connects PVC pipes and valves. Using our industrial vacuum, we sucked most of the oxygen out of the barrel. We then attached the plastic hose to the valve and connected it to a water bottle (the top of which was pierced) that was three-quarters full of water. By leaving the valve slightly open, this creates a "water seal" whose purpose is to suck out any carbon dioxide produced by the coffee during fermentation. The barrels were stored in our warehouse at about 24 degrees Celsius for 48 hours.

After fermentation, spread the coffee slurry out on a patio and dry in direct sunlight for four to five days to stop fermentation and dry out all the slime. After that, it is transferred to African beds, where it dries for another 10 to 12 days until the humidity reaches or falls below 12.5%.

All farms of the Fincas Mierisch Group provide daycare for children and primary education for workers. However, Limonsiro has its own primary school and clinic in the area. Child labour is strictly prohibited on all farms and children are entitled to a free meal during harvest season. Our farms also do not tolerate discrimination of any kind.

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