Café Firenze

‘Café Firenze‘ descritption and characteristics.
Roast: ‘City Plus‘. 
Process: Semi-washed (Honey Type), initially an alcoholic fermentation and then a sun drying process while the fermenting process continues. It’s just fruit skin removal, but the pulp still remains.
Type and Varietal: 100% Arabiga: ‘Red Catuai’, and ‘Caturra’. 
Single origin: Apante, Matagalpa, Nicaragua.
Single batch:  from one farm lot only.
The Aftertaste: Honey, Flowers , Chocolate, and Black Tea.
Flavour: Syrup, Honey.

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EsquinaDeLosCafes presents Café ‘Firenze‘:

Café Firenze - Honey Process: Firenze Coffee. Roasting Profile: CITY PLUS. 100% Arabiga: Caturra and Red Catuai, Semi Washed. Notas: Miel, Flores, Chocolate y Té Negro. Notes: Honey, Flowers, Chocolate and Black Tea. The mielado is called the semi-washed coffee , Depulped and, washed once.
Café Firenze – Honey Process: Firenze Coffee. Roasting Profile: CITY PLUS. 100% Arabiga: Caturra and Red Catuai, Semi Washed. Notas: Miel, Flores, Chocolate y Té Negro. Notes: Honey, Flowers, Chocolate and Black Tea. The mielado is called the semi-washed coffee , Depulped and, washed once.

Café ‘Firenze‘

This Coffee was made according to Honey Process (Semi-Washed Process). For that purpose EsquinaDeLosCafes wrote an academic/technical Article for a Centralamerican Agro Magazine: RevistaProAgro.com
Spanish only:
El experto Alejandro David Bolaños, propietario de las cafeterías  La Esquina de los Cafés de Nicaragua, responde preguntas claves para animar a los productores a practicar está técnica.
¿En qué consiste el proceso de melado del café?

Cafe Mielado = Semi-Washed Coffee Process .
The coffee is classified according to its process :
1-. Washed.
2-. Semi – Washed .
3-. No – Washed .

The mielado is called the semi-washed coffee , which only get depulped once (1 time), not 3 times as the conventional coffee (washed).
The issue to be corrected would be the possible distortion of Mielar concept which consiste into add HONEY to.

The semi – washing process after drying and contain sugars mucilage surrounding the parchment ( the shell and not the pulp, or the skin of the coffee fruit ) is that then is a honey surrounding the parchment ( the beige party then leads to remove coffee threshing ) .
Honey is the product of the drying process with the sun caramelize the sugars from the mucilage.

Café Firenze in Facebook
EsquinaDeLosCafes : Facebook : photos : Café Firenze

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Cocoa + Chocolate