Nicaraguan Fine Coffee Professor of Coffee beans in Tianji Manor & Gift Coffee brewing Flavor

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Due to the frequent civil war in Nicaragua in previous years, the coffee industry has not developed, so Nicaraguan coffee has been unknown. In recent years, the economy has stopped, and the coffee industry has also developed. Nicaraguan coffee has a charming almond aroma, the front street also bought two coffee beans from the heaven-sent manor-professor-gift.

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. There are three main producing areas, New Segovia (Nueva Segovia), Genotega (Jinotega) and Matagapa (Matagalpa). The three producing areas are 700-1700m above sea level. Qianjie believes that the flavor of Nicaragua is low, with sweet chocolate, caramel and almonds.

The Godsend Manor is located in Novo Segovia, Nicaragua. 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.

Finca Un Regalo de Dios, which means gift from God, is located in the city of Mozonte in New Segovia, near the border between the Dipilto-R.L. Jalappa Mountains and Honduras. Located in the lush forest, surrounded by mountains on three sides, Tianji Manor has a land area of 179 hectares and 130 hectares for coffee cultivation. The manor is divided into several types of plants according to their altitude, and interestingly, there are few factors that directly affect the quality. As his coffee became famous internationally, the landowner Luis Alberto Baradares Moncada (Luis Alberto Balladarez Moncada) paid more attention to the separate picking of coffee.

Coffee variety

Divine Manor-Professor, this coffee bean is red bourbon, which is what we call bourbon, which is a natural variety of iron pickup. The coffee fruit appears wine red when it is ripe, and the body of the coffee bean is round. Planted in bourbon at high altitude, it usually has a better aroma and bright acidity, and tastes like red wine.

Gift Manor-this coffee bean is Red Kaduai, an artificial hybrid between Kaddura and New World (Mondu Novo). Kaduai inherits Kaddura's small trees, which do not need shade, are easy to grow and easy to pick. It also has a better ability to resist natural disasters than the New World. It has a good acidity in flavor. Kaduai generally presents two types of red fruit and yellow fruit.

Coffee bean processing method

The coffee beans of Tianji Manor are treated by the sun. Louis, the owner of the manor, has rich experience in the cultivation and treatment of boutique coffee. His continuous experiments on the technology of tanning have made him a famous contributor to Nicaraguan boutique coffee. The care and treatment of each batch handled by the owner is second to none, and it is very meticulous at each stage, starting with the best cherry picking, screening out defective and unripe fruits. It is then sent directly to the high scaffolding to dry, and sun-processed coffee like this is dried between 25 and 30 days. The drying process was not completed until the moisture content of coffee was reduced to about 11%. The coffee treated in this way has high sweetness and rich layers.

Qianjie baking suggestion

The moisture content of beans in the new season of Tianzi Manor is relatively high, so Qianjie bakers will prolong the dehydration time so that the bean surface and core are heated evenly. The Nicaraguan bean is fat and smelly. The Qianjie baker suggests to use medium-shallow baking, turn off the fire 30 seconds before the oven, turn off the air door and develop the characteristics of almond aroma.

Qianjie Cup test report

The suggestion of cooking in Qianjie

Filter cup: V600001

Water temperature: 90-91 ℃

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%)

Qianjie cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 50 ".

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