‘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.
EsquinaDeLosCafes presents 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
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 :
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