Nicaragua boutique coffee New Segovia producing area Hope Manor Big Mango Flavor performance

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Nicaraguan coffee beans are one of the relatively minority coffee beans, and Nicaragua's figure is particularly inconspicuous in the boutique coffee market. The quality of Nicaraguan coffee beans is stable, and large beans have a unique almond flavor. In recent years, components have been valued by the boutique industry. This time, Qianjie bought a coffee bean from Hope Manor in New Segovia, and tested and boiled the bean to see how it performed.

Nicaragua hopes Manor Big Mango

Producing area: Novo Segovia, Nicaragua

Manor: hope Manor

Altitude: 1450-1700m

Variety: Kaduai

Treatment: sun treatment

Coffee producing area

Nicaragua has a unique environment, which is located in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The highlands in the north and the coastal plains in the east are part of the Central American volcanic belt. The eastern plain is high-temperature and rainy, with a tropical maritime climate. The fertile volcanic soil, coupled with hidden planting methods, provides a good growing environment for coffee. In the north of Nicaragua, there are three coffee producing areas, namely, Nueva Segovia, Jinotega and Matagalpa, which are close to Honduras. The elevations of the three producing areas are 700-1700m. The coffee beans grown here are of stable quality and have a unique Nicaraguan flavor. Qianjie believes that the flavor of Nicaragua is relatively low, chocolate, caramel is sweet, almond flavor is obvious, sour taste is low.

New Segovia (Nueva Segovia) is the general name of coffee producing areas in the three major provinces of Madriz, Esteli and Nueva Segovia in northern Nicaragua. Coffee farmers in Nicaragua are used to sending coffee beans produced in Manz and Estel regions to Nueva Segovia coffee processing plants for processing and export in the name of Las Segovias producing areas. The coffee produced in New Segovia has high acidity, low thickness, medium sweetness, dark chocolate and creamy texture, as well as cocoa, peach, raisins and cherries. The sour quality of coffee in this producing area is similar to mulberry.

Hope Manor (La Esperanza)

Hope Manor is located in the Dipilto-Jalapa Mountains in the north of New Seville, on the east side of Tianzhi Manor, 1600-1700m above sea level. A total of 16 acres of coffee have been planted, and the cloud-shrouded microclimate is excellent.

Coffee variety

Kadou Catuai comes from the Guaran language multo mom, which means "very good". It can be divided into yellow Kaduai and red Kaduai. The Kaduai variety was crossed between Huang Kadura and the New World variety in 1949 and was originally named Hmur2077.

This variety is widely loved for its high yield, disease resistance and clean and bright flavor. Compared with bourbon varieties, the yield of Kaduai is very high, one of the reasons is that the plant is small, which can shorten the distance between plants, and the planting density of Kaduai is almost twice that of bourbon.

Coffee bean treatment

The sun treatment first separates the coffee fruits sent to the cleaning station by hand to remove the defective coffee fruits with lower density. Then spread the qualified coffee fruit flat on the elevated drying bed for drying, which takes about 21 days. Dry the coffee fruit until the moisture content is about 12%. During the sun, Biloya's staff will check and remove overfermented and mold-infected coffee fruits, giving the coffee a clean and elegant flavor. After the completion of the sun drying process, the peel, pulp and sheepskin of the coffee fruit are removed by a sheller and packed into storage.

Qianjie baking suggestion

The moisture content of beans in the new season is relatively high, so we will: prolong the dehydration time so that the bean surface and core are heated evenly. To show the sweetness, acidity and aroma of tropical fruits. The front street baker adopted the medium and shallow baking degree.

Qianjie Cup test report

Qianjie Chong Bao tips

In order to highlight the tropical fruit flavor of this coffee, Qianjie roasters used medium-light roasting of this coffee bean. The suggestion for shallow baked beans is 90-91 ℃. The aroma and acidity of shallow baked beans (aroma of tropical fruits and acidity of tropical fruits) can be extracted with higher water temperature. Because the quality of medium and shallow baked beans is hard, increasing water temperature can increase the extraction efficiency of coffee powder and avoid sharp acidity. V60 tapered filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily to improve the extraction quality. The taste may not be thick enough, but its high concentration of sweet and sour and obvious aroma is a major feature of it.

Qianjie cooking parameters

Filter cup: V60

Water temperature: 90-91 degrees

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: fine sugar size (20 sieve bowl sieve powder to 80%)

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, then 95 grams (about 125 grams shown by the electronic scale) is injected, and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 35 seconds. 2: 04 "trickling is completed, remove the filter cup and complete the extraction.

Cooking flavor: tropical fruit acidity of mango and pineapple, sense of fermentation, middle almond, finish of fructose.

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