Nicaragua SHG EP Los Andes Kilambé Estate washed Specialty-87p Pörkölt kávé 250g-KV
Nicaragua SHG EP Los Andes Kilambe Estate washed specialty-87p Roasted coffee
The coffeend a farm hattere
Although Nicaragua perhaps less is The coffee koztudat central, than newhich African or Central American szomszedja, a "tavak and vulkanok earth" fantasztikus givensagokkal has The coffee. This is a konkret lot the Country eszaki part, a famous Jinotega Regionbol comes from, a Kilambe-hegy (which whole a protect nemzeti park lower) vonzaskorzetebol. A Finca Los Andes (which gyakran Finca La Pavona year emlitenek) a osztrak origin Producer, Ulrich Salamun and csapata vezetese under is 2003 since.
A year listed SHG (Strictly High Grown) and the EP (European Preparation) a quality classification jelzik. The SHG that guarantees, that The coffee 1200 metre above sea level altitude termett, where a cooler climate because of a replacement more slowly ripen, therefore The coffee bean denser and flavour gazdagabb is. The EP pedig a Processing strict refers: The coffee European szabvanyok according to, by hand are selected, that a faulty beans ratio a possible legalacsonyabb whether.
Origin: Nicaragua, Jinotega Region (Kilambe-hegy region).
Altitude: 1100 – 1300 metre (SHG rating).
Variety: Typically Caturra, Red Catuai and in some cases Pacamara (Arabica).
Processing method: washed (Fully Washed) – EP selection. A replacement a farmon magozzak, ferment and mossak, then a family tulajdonban located process are dried in the sun, before six hetig pihentetnek (resting) a hantolas and exportalas before.
Producer: A farm large weight fektet a environment, in the shade occurring (shade-grown) gazdalkodasra.
Flavour notes (Cup Profile)
While a tanzaniai coffees (than a As or the SL28) a vibratory, fruity acidity hivjak up magukra a figyelmet, this a nicaraguai lot a much klasszikusabb, megnyugtatobb and sweet face shows a specialty coffee. A extremely letisztult and elegant profil.
main flavour notes: Dominant chocolate, sweet vanilia, roasted mandula and hazelnut. A korty at the end a very kellemes, carameles sweetness remains in the mouth.
Acidity: Soft, elegant citrusos acidity (citric acidity). Not intrusive or eles, much rather a sweet narancsra or mandarinra reminiscent, which only fresh and weight gives a vaskos chocolatey alapnak.
body: Fine, soft (smooth) and kerek. Not annyira syrupy, than a kenyai or tanzaniai, rather silky.
Preparation recommendationok
Balanced, alacsonyabb acidity and dominant chocolate jegyei because of this The coffee perfect "everyday kedvenc" (daily driver). Traditional world because of As espresso and Milk drinks alapjakent brilliantly works, but coffee a very kellemes, teas-vanilias italt gives.
Espresso and Milk drinks
As espresso a chocolatey and walnut notes are placed a central, a citrusos acidity pedig only in the background accompanies.
Dose: 18 g ground coffee.
Kivonat (Yield): 36–38 g (1:2 - 1:2.1 ratio).
Time: 25–28 second.
Tipp: with milk (e.g.. Cappuccino or Flat White in form) this The coffee incredibly well works. A milk natural sweetness strong a vanilias and hazelnutty jegyeket, therefore the result a sweet, soft "liquid desszert" is, barmifele zavaro handle without.
Filter preparation (e.g.. V60, French Press, Moccamaster)
If as filter made, a very clean, easy ihato, sweet italt kapsz, in which a vanilia and a soft narancsos flavour profile better ervenyesul.
Ratio (Brew ratio): 1:15 or 1:16 (e.g.. 18 g coffee / 280 g water).
Water temperature: 90–92 °C (because a acidity amugy soft, worth a slightly alacsonyabb temperature dolgozni, than the African coffee, that a chocolatey jegyeket do not toljuk through bitter).
Process (V60):
18 g medium ground coffee pour 50 g water the steep (blooming), and wait 30 seconds.
After that two even, nyugodt pour-over (e.g.. 150 g-ig, then 280 g-ig) haladj.
Not need aggressive ontesi technikat or kevergetest; the purpose a clean, silky body kinyerese. Ideal flow time: 2:30 around.
Tipp: If is French Press-ed (French Pressd), with this This lot worth kiprobalni. A metal filter atengedi The coffee olajait, which hatapplesat dob a chocolatey, creamy testelmenyen.
