Introduction to the characteristics of coffee flavor and taste in lemon manor with long-lasting sweetness
Name of Estate:El Limoncillo
Origin: Matagalpa
Town:Yasica Norte
The estate was founded in 1932
Maria Ligia Mierisch, owner of the estate
Manor altitude:950 to 1300 m
Cultivated coffee varieties: 10% Maragoipe, 30% Pacamara, Bourbon 25%, Caturra 20%, Java 15%
Coffee processing method: 95% full washing, 5% solarization method
Post-drying: Sun Dried-Patios
Blooming period: January to February, middle March, May to June
Harvest period December to March
Cup Test:
Dried aromas: vanilla, chocolate, spice, sweet lemon, sugar, blueberry, cream, citrus
Wet aroma: vanilla, cream, pear, special tea aroma
Sip: vanilla, tea, sweet grapefruit, oil, good coating in the mouth, sweet mint chocolate, aroma of tea tree oil, chocolate, brown sugar, stone fruit (peach, plum), creamy, lingering sweet
When asked about the goals they expect to achieve by setting up their own microprocessing plant,Yenixa replied modestly, confidently and firmly: "Our microprocessing plant cost about $15,000, which is a huge investment for our family, but we felt that this is what we needed to do to improve the quality of our coffee and have a better future and provide a better education for my two sisters. In addition, we want our coffee to be pure, rather than mixed with hundreds of farmers 'raw beans in Volcafe's processing plant. With our new microprocessing plant, we will be able to provide pure single-source fine coffee green beans from our estate. We know that our coffee is of excellent quality and we want the world to know that."
Lemon Tree Manor
Lemon Tree Estate is located in the Yasica Norte region of Nicaragua and is managed by Santos Demitrio Flores. Coffee cultivation covers an area of 171 hectares, natural reserves of 77 hectares, elevations between 850 and 1,150 meters, and average annual temperatures of 20-28 degrees Celsius.
The estate is mainly planted with Kadura, Java, Pugmala and Yellow Pugmala species. Coffee is picked from December to February, usually by a combination of dry fermentation and washing. This batch of Java seeds is treated in such a way that the flower fragrance and fruit acid are combined, and the sweetness is extremely strong
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