Nicaragua Mama mina Red Pacamara Specialty-88p Roasted Coffee 125g-KV
Nicaragua Mama Mina Red Pacamara specialty 88p – Family Orokseg the Orias Szemekben
A nicaraguai producer one legfenyesebb csillaga this a outstanding, 88 accurate (SCA skalan Valueelt) specialty lot. The Mama Mina farm not only a plantation, but a famous Mierisch coffee dinasztia szivbeli tisztelgese a family one most important alakja before. This is The coffee rare and impressive Red Pacamara variant unique flavour adds el in our cup, elegant, clean washed Processingsal.
The Mierisch Family and the Arenal Natural Area
A birtokot eredetileg 2012-ben purchase a family La Minita year. Later, that avoid the all a known Costa Rica-i farmmal, atkereszteltek Mama Mina year. A year Erwin Jr. dednagymamaja, Mina McEwan two orzi, those who 2008-as halalaig whole eletet The coffee szentelte.
A farm a adjuster Matagalpa-i Arenal Natural Area sziveben, 1275-1400 metre-long altitude above sea level altitude fekszik. The coffee direct szomszedsagban can be found, level a Mierisch family tulajdonaban located La Huella farmmal joint "nedves malomban" (wet mill) process up. This is a near guarantees a continuous, maximum kontrollt after harvestingi legkritikusabb orakban.
The Genetikai Separate: Red Pacamara
This lot the true sztarja The coffee itself. The Pacamara a El Salvadorban created "hibrid", which a Pacas (a alacsonyra novo, sweet Bourbon mutation) and a Maragogype (the huge size, "elefantbabkent" known Variety) keresztezesebol was created. The Red Pacamara shrubs huge, beautiful coffee teremnek. Although termesztese extremely kenyes, sebezheto a betegsegekkel compared with and huge attention need, in the cup nyujtott complex, semmihez nor similar taste experience all erofeszitest karpotol. Not veletlen a kimagaslo, 88 accurate classification.
Processing and Cup profile: Cleanliness and Elegancia
The coffee washed (washed) process process/work up. A careful mushy and the watery ferment during all fruit remove a babokrol a dry before, therefore The coffee preserves a cleanest, terroir-specifikus flavour, which not pushes el a raerjedo fruit.
The medium roast perfect weight creates a acidity and the sweetness between. A tasting during incredibly clean, juicy profil bontakozik out: a crisp red apple and the ripe yellow fruit a very elegant, melengeto, csipetnyi cinnamon-like spice oleli korbe. The result a sweet, vibratory, nevertheless megnyugtatoan harmonious coffee.
Recommended Preparation Methods and Parameters
A huge size Pacamara beans because of this The coffee slightly eltero extraction (extraction) mutathat, than the average lots. The grinder worth finoman adjust, because the oriasbabok other tornek The burrs between, and typically slightly coarser adjustment need.
EspressoWhy recommended? The Espresso technology pressure dense, creamy italla koncentralja the other and barackos jegyeket, while a cinnamon-like spice a complex, desszertszeru finish gives. Setup tip: Use 92-93 °C-os water. A medium roast and a fine acids because of worth a slightly longer ratio (1:2.2 - 1:2.5) to use. For example 18g from ground coffee made 40-45g italt, roughly 27-30 second under. With this a adjustment a fruitiness soft sweet fordul, avoid a excessive acidity.
Filter coffee (V60, Chemex, Kalita)Why recommended? The alternative (drip) tools bring out mostly a washed Processing letisztultsagat. A papirfilteren through The coffee for tea similar elegant kap, a yellow and a red apple pedig tuelesen separate. Setup tip: Medium coarse grind and 93 °C-os water use. A 15g coffee / 250ml water (1:16 ratio) recept ideal. Ugyelj a slow, even circular pour-over, that a cinnamon-like, spicy alaphangok nicely, maradektalanul kioldodjanak.
AeroPressWhy recommended? A nagyszeru "hibrid" method a Pacamara vastagabb body and a washed process fruit otvozesere. Setup tip: Alkapplezz normal (not reverse) method. 16g finer ground coffee pour 60g 90 °C-os water (bloom), keverd and strong, then 30 second after pour up 200g-ig. 1 minute 30 second slowly press through. Therefore a denser, spice face shows The coffee.
French Press (French Press)Why recommended? A metal filter because of the water oldodo essential oils all a remain in the cup. This is a method raise out a mostly This lot melengeto, cinnamon-like, spicy charactert, elnyomva a crisp savakat. Setup tip: Use specifically coarse grind and 94 °C-os water. Let to steep 4-5 minutes, then slowly nyomd down. A final result a kerek, low saverzetu, vaskos and sweet drink is.
