The characteristics of Nicaraguan coffee beans introduction of Nicaraguan coffee beans

The fermented coffee is washed with clean water in a long sink. The workers stirred the coffee in the sink like a dragon boat with wooden boards in hand.

"Why? The farther away from the sink, the cleaner the washing and the higher the quality. "are there any group members waiting at the end of the slot? The current arrives.

The leader of the treatment group said with a laugh, "the heavier the beans are, the better the quality, so they precipitated at the bottom of the sink a long time ago." What floats to your side, we call it butter grade, which is used to make instant coffee! The best, on my side, is for the competition, followed by boutique and commercial drinking with local people. "

Cleaned beans and sun-treated fruits are transported to a treatment facility at the foot of the mountain for a drying process of 1 to 2 weeks. When the water content is reduced to about 12%, it will be packed into the warehouse. We will discuss the sun treatment and the equipment in the warehouse separately. Some of the fruits that stand out from the classifier are transported to the depulper for peeling and pulp. The so-called "honey-treated" coffee (honey process) describes coffee as sweet as honey, not really processed with honey. Peeled but still sticky? The coffee core of the pulp is directly dried and some fructose will be absorbed by the core. This method has different names in different countries, such as pulped natural, semi washed and so on. Among them, in Costa Rica, where the government strictly controls the use of water, coffee farmers have created honey treatments named to retain "different thickness of flesh", including yellow honey (yellow honey) and red honey (red honey), which have the thinnest pulp layer, and black honey (black honey), the famous owner of last year's national COE champion La Brumas de Zurqui. Traditionally, Nicaraguan coffee is mainly washed with water, but because the trend of "honey treatment" has become popular in China and the United States in recent years, some batches are "tailor-made" at the request of buyers.

Most of the kernels after beating will stay in the cement pool for 8 to 12 hours of aerobic fermentation. At this stage, coffee beans are wrapped in shells like melon seeds (parchment coffee) until they are exported. On the outside, there is a layer of pectin (mucilage) that is difficult to scrape off with a knife. The biggest purpose of fermentation is to decompose and wash away pectin before it gets moldy. This is the method of washing (fully washed processing). Nicaragua is now one of the poorest countries in Central America. Because of its poor economic foundation, the coffee industry is still relatively backward, while coffee farmers are extremely poor. Fortunately, Nicaraguan coffee has received some foreign aid funds to improve the quality of its coffee. The coffee produced in Nicaragua's Madagelba, Sinodega and Segovia is highly respected by coffee lovers all over the world. In particular, the coffee produced in Madaguelba is very similar in taste to Kenyan AA coffee.

When tasting Nicaraguan coffee, it is best to drink cold water first, so that you can better feel its mellow taste. Drink coffee while it is hot, because the tannins in Nicaraguan coffee are easy to change during cooling, and the taste becomes sour, which will affect the flavor of the coffee. You can add the right amount of sugar, and then add cream. Enjoying a cup of high-quality Nicaraguan coffee can not only experience the taste of coffee at different levels, but also help to improve the ability to appreciate coffee.