Nicaraguan Coffee Flavor and taste the characteristics of the manor producing area introduce Nicaraguan boutique coffee beans

The fermented coffee will be 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, isn't it cleaner and of higher quality? "A group member is at the end of the trough waiting for the current to arrive.

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%, the fruit that stands out from the classifier will be packed into the warehouse, and some of it will be transported to the depulper peeling and pulp. The so-called "honey-treated" coffee (honeyprocess) describes coffee as sweet as honey, not really processed with honey. The coffee kernel which has been peeled but still adheres to 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 the former Costa Rican 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 parchment coffee like melon seeds 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, which is the water tank in front of fully washed processing is a density classifier (density syphon). No matter which method the coffee fruit will be treated later, all red fruits should be screened here first. And the workers are piercing left and right between us, carrying on their shoulders the coffee fruit they have just picked from the mountain.

Stunted or inferior fruit floats to the end of the tank. The coffee collected from there is directly labeled as commercial grade and sent to the processing plant. As for those who sink under the water, they are qualified to participate in the next round of screening, but they will not be able to tell whether they can become fine coffee until they are processed.