Nicaraguan Honey treats Red bourbon Fine Coffee Jim Molina Manor Honey treats ripe beans

Coffee beans details:

1. Country: Nicaragua

two。 Production area: La Sabana, Madriz

3. Altitude: 1400-1450m

4. Harvest period: December to March of the following year

5. Treatment method: honey treatment

6. Variety: red bourbon

7. Processing plant: Jaime Jose Molina Fiallos

8. Flavor: chocolate, red fruit, juice feeling

El Salvador is located in Central America, bordered by Guatemala and Honduras in the north, and the Pacific coastline in the west and south. El Salvador is the smallest country in Central America and the most densely populated country in Central America. Although the land area of El Salvador is small, it has dozens of volcanoes, and it is the country with the highest volcanic density in the world, so it is called the "country of volcanoes". The average elevation of the country is high, and this geographical environment is very conducive to the growth of coffee, and the western part of El Salvador near Guatemala is the main coffee producing area.

Coffee in El Salvador is grown mostly by small farmers, who grow it in the traditional way: almost 100% shade. The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.

Salvadoran coffee is graded according to the altitude of planting, with the highest grade being SHG:

More than SHG:Strictly High Grown-1200 meters

More than HG:High Grown-900 meters

Above CS:Central Standard-600 meters.

Introduction to Pacamara:

Pacamara is the artificial breeding variety of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. Both the excellent taste of Pacas and the large size of Maragogipe are inherited by raw bean granules. The bean body is at least 70% and 80% of that of elephant beans, with more than 17 orders and more than 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. The biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. The quality is the best from El Salvador and Guatemala.

Introduction to the manor:

Manor: Finca Ataisi

Region: Izalco area, Sonsonate province

Class: SHG boutique pacamara

Planting height: 1800 meters

Total acreage of manor: 908 hectares

Pacamara planting area: 20 ha

Picking season: January

Certification Information: Rainforest Alliance Rainforest Alliance Certification

Treatment: washing and fermentation, sun drying.

Batch: Micro LOT micro batch

Taste description: nut chocolate, passion fruit sweet and sour, cream chocolate, strawberry aftertaste, nuts.