Nicaragua coffee production

Nicaragua coffee is famous in the world due to the speicla coffee flavor.

Production Area Introduction - Nicaragua Coffee Region:

Nicaragua is mainly divided into four major producing areas including Segovias, Matagalpa/Jinotega, Boaco and Pacific. The highest planting height is around 1,500-2,000 in Segovia, and the coffee produced is the highest grade SHG (Strictly High Grown).

Nicaraguan coffee growing:
The Nicaragua coffee grows under tree shade in producing area covered with volcanic ash, as a result, the Nicaraguan coffee is mediocre, soft and slightly acidic and high-quality.

The size of Nicaraguan coffee is the largest among all coffee beans, and Madriz is located in the mountains of northern Nicaragua, adjacent to NuevaSegovia, Jinotega and Esteli. This area is quiet and elegant, with the famous Somoto Canyon.

Local coffee production, arts and crafts processing trade, and traditional delicacies. Madrids is characterized by a cool climate. Its small towns are deceptively simple, but they are characterized by beautiful roofs and white buildings with special tiles. There are also many coffee plantations in the area, and the mountains are covered with verdant pine and oak forests.

In a pure natural planting environment, more complex operations are used to maintain the delicate aroma and taste of the coffee; it is produced in northern Nicaragua with an average annual rainfall of 1500-1700mm and a high-quality coffee planted at a temperature between 20-29 degrees Celsius. Alpine beans.

Located on the outskirts of San Fernando, Nicaragua, Belle View Estate is carefully managed by the founder Roger Esau Herrera Ortez's family. The manor is located in a mountainous area with an altitude of 1400-1650 meters. The low temperature causes the growth of coffee trees to be slow. It usually takes four years for the saplings to start bearing fruit after planting. Of course, the advantage of this is that the coffee produced by the estate is very sweet.
 
Mr. Roger Esau Herrera Ortez chose this place as his coffee cultivation area in 1997. After going through various difficulties, Roger Esau Herrera Ortez has four coffee plantations and one washing station. Except for Meijing Manor, which he personally manages, the other three plantations are managed by his sons.

Roger Esau Herrera Ortez decided to increase investment and improve the facilities of the washing station, such as starting to use the waste water reuse system and the new washing grading system, which can not only avoid water pollution but also improve the grading processing capacity of coffee, and get more and better coffee high quality coffee. Also in this production season, Mr. Roger Esau Herrera Ortez won the fifth place in the Nicaraguan Cup of Excellence Green Bean Competition.

Nicaragua coffee bean processing methods: Wet processed / washed

Washing and fermentation are used to remove the peel Nicaragua coffee, pulp and mucous membrane. Washing pools must be build for washed coffee, and be able to introduce an endless stream of running water. During the processing, the fermented beans are put into the pool and pushed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until they are smooth and clean. The whole fermentation time is only about 24-30 hours.

Nicaraguan Green Bean Analysis:

The variety comes from the mixture of Maragogype and Caturra. It has both the plump body of the former and the sweet flavor of the latter. It is commonly found in Nicaragua.

Best nicaragua coffee:
Maracaturra is a mixed breed, the crystallization of a mixture of Maragogype and Caturra, very common in Nicaragua.

But Maracaturra variety is planted in Finca Himalaya, a coffee estate in Apaneca, El Salvador, which has won the Cup of Excellence twice.

Breaking with Tradition: Why Maracaturra?

Because Maracaturra right now is best nicaragua coffee. Mauricio currently grows Elephant Beans, Orange Bourbon, and Pacamara. Although his current coffees have excellent flavors, he is still trying to find ways to improve. the

Mauricio talked to Manuel Meza, the research director of The Salvadoran Foundation for Coffee Research (Procafé) at the time. Manuel Meza told him that he saw Maracaturra in Matagalpa, Nicaragua, and had won the Cup of Excellence many times.

Manuel Meza was happy to help Mauricio, so he brought Maracaturra seeds for Mauricio to plant.

Maracaturra coffee special feature:
Like Maragogype, Maracaturra coffee beans are large in size. Mauricio told me that it inherits the excellent flavor and high yield of Caturra. Its diminutive stature and its profuse foliage act as protection from high winds—very useful in Mauricio's often blustery estate.

Unfortunately, this variety is prone to leaf rust and therefore requires a high degree of care. Its flavors are tropical fruit and bright acidity. It finished fifth in the 2015 Cup of Excellence, and Mauricio believes it will outperform Pacamara in future harvests. the

In the future Mauricio plans to use semi-washed, honey-processed, and natural-processed coffee cherries from Maracaturra. In doing so, he will be able to find the best course of action. He uses an African bed, which stabilizes the air circulation and makes the drying process more even.

Nicaragua Coffee Roasting Analysis:

Nicaragua Coffee are relatively large and dense, which prolongs the dehydration process, absorbs heat slowly during the roasting process, and also slows down the Mena reaction process. The yellowing point is 6 minutes, the first batch During the roasting, the temperature of my beans is relatively high, the temperature of entering the beans is 200 degrees, and the firepower is relatively increased. During the roasting process, the firepower is gradually increased according to the needs. Under this method of operation, the dehydration time of coffee is relatively prolonged, and the temperature rise rate is 6-8 degrees every 30 seconds.

Put the furnace temperature into the pot at 200 degrees Celsius, open the damper 3, adjust the firepower to 140 degrees after 1:00, keep the damper unchanged, and return to the temperature point 1'37", keep the firepower, at this time the surface of the beans turns yellow, and the grassy smell disappears completely. The dehydration is completed, the firepower remains unchanged, and the damper is adjusted to 4.

On the 6'05'' dehydration, the 9'33" bean surface has ugly wrinkles and black spots, and the toasty taste has obviously changed to coffee, which can be defined as the prelude to the first crack. At this time, you must listen to the first crack. The sound starts to burst at 9'53", reduce the firepower to 80 degrees, and open the damper to 5 (be very careful in adjusting the firepower, not so small that there is no popping sound), after the first burst, it develops to 1'55", and put it into the pot at 192.5 degrees.

Nicaragua Coffee Brewing Analysis:

Recommended cooking methods: siphon, hand pour, drip coffee bag, pour over
Grinding degree: 3.5 (Japan Fuji R440)

V60 filter cup, 15 grams of powder, coffee filter bag, water temperature 91-92 degrees, grinding 3.5, water-powder ratio close to 1:15
33 grams of water is steamed, and the steaming time is 25s
Segmentation: Inject water to 100ml, cut off water, slowly inject water to 225ml, that is, 30-100-95

Nicaraguan Coffee vs Guatemalan Coffee:

Compared with the alpine beans of Guatemala, the beans of Nicaragua are more balanced and lack a little of their own characteristics, a bit like the relationship between Tanzania and Kenya. Under the medium-dark roasting degree, it has a certain sweetness, but the sour taste is not obvious. The aftertaste has a bit of chocolate and dried fruit taste. As the temperature decreases, the fruit acid can be felt, but it is still very mild. The palate is clean, but the body and persistence in the mouth are somewhat lacking.

Where to buy nicaraguan coffee:

Buy good coffee beans in Nicaragua from Amazon, Alibaba, HondaPack, Asociación de Cafés Especiales de Nicaragua ( ACEN ). Jinotega is the best coffee in the Nicaraguan coffee industry, and similar to the Matagalpa region, it has volcanic soil and a humid tropical climate, which has laid the foundation for the great success of coffee cultivation. This north-central region produces a lot of strong coffee, especially the Caturra and Bourbon grape varieties.

Nicaragua's coffee growers have weathered natural and man-made storms and are rising again. A few years ago, the Commodities Common Fund (CFC) helped pilot coffee sector revamps in Nigeria and Honduras, another bright spot. The campaign provides loans for funded projects, including the construction of coffee washing stations. This helps coffee farmers increase the income and quality of their product, and prevents water pollution from affecting people living downstream from washing stations.

When it comes to Nicaraguan coffee brands, there are plenty to buy, quality is a huge factor and can vary, especially depending on which region a particular batch comes from.

Recommended Nicaraguan Coffee Brands

Country: Nicaragua
Variety: Nicaragua Java Nica
Estate: Lemon Tree Estate (EL Limoncillo)
Altitude: 950-1300 meters
Region: Matagalpa
Processing method: Washed
Harvesting method: hand picking, picking ripe cherries one by one
Flavor: vanilla, tea, grapefruit, strong oily feeling; chocolate, tea tree essential oil aroma, brown sugar, creamy, stone fruit, long-lasting sweetness in the aftertaste.

The rise of Java Nika can be regarded as a battle to fame. After successfully blending and developing a unique flavor, this bean participated in the competition for the first time, that is, it won the second place in the 2008 Nicaragua Cup of Excellence COE National Competition. The basic evaluation is: the appearance of the beans is beautiful, and the flavor after washing treatment is delicate and rich, with aromas of fruit, vanilla and cream. As a result, Java Nika has gained more attention.

In addition, since 2010, Lemon Tree Manor has added Java Nika pulp drying method (Pulped Natural, referred to as PN method) and solar processing method, which means that there are two more Java Nika with different flavors. Give it a try if you have the chance.

How to pack Nicaragua drip coffee bag:
Here show Youtube Video for drip coffee bag packaging machine for Nicaragua drip coffee production.

Thank you!