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Glühwein Schokolade – ChocoMatagalpa

Chocolate with Aromatic Herbs: Persians and India.

Gluhwein-Choco-Matagalpa Recipes 

Chocomatagalpa Gluhwein

Christmas cookies

1. a pinch of salt

2. Beat the egg and add it to the mixture. Then, add the butter to the point of ointment and mix until you have a homogenous mass.

3. Knead with your hands.

4. Make a ball with the dough, cover it with plastic wrap and let it rest in the refrigerator for 1 hour.

5. Sprinkle some flour on a smooth surface and place the dough on top. Stretch it with a roller until it is half a centimeter thick.

6. Cut the dough with molds with Christmas motifs and place them on a tray lined with baking paper.

7. Place in the preheated oven at 180ºC for 15-20 minutes, until golden brown.

Remove from the oven and let cool before serving.

8. When the cookies are cold, decorate with chocolate and frosting.

Chocolate Salame (with extra: liquor and nuts)

for 8 servings (fruits and 2 tablespoons of liquor together)

Add 21 grams (0.75 oz) sugar to the 1 ½ stick of butter (170 g) (hand blender),
Add 1 whole egg and mix well, then add 1 yolk and mix.

Melt on a low heat 1 tablet of 100 grams of Vienna Chocolate 72% Cocoa and mix well.
Add 3 tablespoons of Chocomatagalpa Gluhwein.

Add the liqueur you prefer (amaretto, rum, whiskey) and mix with cookies, nuts and walnuts if you prefer.
Put all the ingredients to mix with the butter base.

Put everything on paper and roll up like a cylinder, put it in the refrigerator (freezer).

Once ready unroll on aluminum foil and roll again to cut into slices.

Ready!

Cupcakes – Middle Easterncake:

20 units

spongeTake 1 packet of Chocomatagalpa Gluhwein (200 grams)

150 g of butter

16 g of yeast (1/2 ounce)

2 tablespoons of honey

160 ml of milk (5oz fluid)

Place in a bowl the Chocomatagalpa Gluhwein and yeast.

Mix well. Add the melted butter and milk. Mix with a rod.

Add the honey and eggs and keep stirring until the ingredients are well integrated.

Place the dough in a pastry bag and spread the molds on a baking sheet.

You can use a bag by cutting the end, or you can use tray with molds.

Or for bread type you can put the whole mixture together or in a baking dish.

WITH FRUIT? (Apple, banana, etc.)

Cut it and share it in the molds.

Refill (half) with the dough and bake at 200ºC for 15 minutes.

Remove the tray from the oven, let the biscuits cool down and sprinkle with icing sugar.

Serve the biscuits on a tray and decorate with mint leaves.

ChocoMatagalpa Gluhwein Cake (Middle East)

Ingredients:

3 sticks of butter (340 grams)
3 teaspoons of vanilla extract
5 eggs
3 packages of Chocomatagalpa Gluhwein (600 grams)
3 teaspoons of baking powder (Sodium Bicarboinate)

0. Preheat the oven at 350 F (175 C) degrees and butter an 8-inch dish. (20cm)
(for about 20 minutes)

1. Beat butter and sugar until light and fluffy, then mix 3 teaspoons of vanilla extract.
2. Add each of the eggs, one at a time, beating well before adding the next one.

3. Mix 3 packages of Chocomatagalpa Gluhwein (21 oz = 600 grams) and 3 teaspoons of baking powder in a medium bowl and pour into the dough.
Folding it until you finish incorporating it.

4. Pour the dough into the prepared pan and bake until the top of the cake is firm and a toothpick inserted in the center comes out clean, about 60 minutes.
Do not just rely on the toothpick test in this case.
Make sure the top is also firm or you will end up with a cake that is not well cooked in the center.

— Mini Cakes —: Chocomatagalpa Gluhwein Ginger Cinnamon
1 butter bars (113 grams)
1 teaspoon vanilla extract
2 eggs
1 packets of Chocomatagalpa Gluhwein (600 grams)
1 teaspoon baking powder (Sodium Bicarboinate)

0 Preheat the oven to 350 F (175 C) degrees and butter an 8-inch dish. (20cm)
(for about 20 minutes)

1. Beat butter and sugar until light and fluffy, then mix 1 teaspoon of vanilla extract.
2. Add each of the eggs, one at a time, beating well before adding the next one.

3. Mix 1 package of Chocomatagalpa Gluhwein (7 oz = 200 grams) and 1 teaspoon of baking powder in a medium bowl and pour into the dough.
Folding it until you finish incorporating it.

4. Pour the dough into the prepared pan and bake until the top of the cake is firm and a toothpick inserted in the center comes out clean, about 60 minutes.
Do not just rely on the toothpick test in this case.
Make sure the top is also firm or you will end up with a cake that is not well cooked in the center.

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Cocoa is a tropical crop that develops in the latitudes between 10°N and 10°S of the equator. It is widely distributed in Africa, Asia, Oceania and America in plantations destined to produce essentially their grains or almonds and that are used mainly for the production of chocolates and fats in the food or cosmetological industries.

Cocoa (Theobroma cacao, L.), is a species of the genus Theobroma, of the family of the Malvaceae, which has more than 22 species.
He is native to South America and domesticated in Mesoamerica.

The traditional classification system that is still used indicates that there are basically three types of cultivars from which emerge the varieties, hybrids and clones that are now planted throughout the world: the so-called Creoles, foreigners and trinitarians.

Trinitarian cacao originated in Trinidad, as a result of natural hybridization between the creole and the ameloned foreigner.

The “Trinitarians” are types generated by the hybridization of criollos x strangers.
They are genetically and morphologically very heterogeneous, although it is not possible to delimit them through common external characteristics, the plants are robust with green or pigmented fruits and with seeds ranging from dark violet to pale pink.

Its origin is established in Trinidad and Tobago and it is presumed that the hybridization was the result of a spontaneous and natural crossing process; Although, of anthropic origin.

The classification of the cacao in Creole and outsider has no genetic basis and was carried out simply with the terms used by the producers of Venezuelan cacao from the central coastal zone.

The “creole” coconuts originate in northern South America and Central America.

They are characterized by a mild and aromatic flavor, found mainly in Venezuela, Central America, Papua New Guinea, Caribbean Antilles, Sri Lanka, East Timor and Java. They dominated the international market until the middle of the 18th century.

Chocolate Vienna: Made from Premium Cocoa Seeds: White Criollo & Premium Trinitarian (pink seed). 
Single Origin: Matagalpa, Nicaragua

Due to its high susceptibility to diseases and its low productivity, it has been reduced as a crop and in the market. They are characterized by having elongated fruit with pronounced tips, bent and sharp.

The surface of these fruits is generally rough, thin, green with spots in the form of splashes ranging from red to dark purple. The fruits are marked by about 10 very deep grooves; Its grains are large, thick, almost round, of white cotyledons or little pigmented, with low content of tannins; Rich in aromas and flavors. High quality chocolate is obtained from these cocoas.

The type of “foreign” cocoa dominates the world production and trade of grains, they originate in the Amazon basin and are produced in the four continents of cocoa (Africa, Asia, America and Oceania).

They are characterized by having generally oval and short fruits, with colors that vary between green and yellow when they are mature, are smooth surface, with thick bark and lignified inside.

They have small and flattened grains, ranging from dark violet and intense to pale violet, depending on the content of their tannins.

Creole Cocoa (Criollo Cacao) Gallery

Nicaragua Cocoa Production:

Single Origin: Matagalpa Cocoa Production

Cocoa in Nicaragua requires temperatures that oscillate between 22 and 27ºC and needs rainfall between 1500 and 3500 mm / year, with at least 150 mm per month.

Soils suitable for this crop range from clayey to sandy loam. Clays have the facility to absorb water within their crystalline structure.
The sandy soils, although they have good porous space for the penetration of roots, lack good water retention, which is why they are not recommended for the planting of cocoa in places with dry periods.
In general, cacao prefers soils with a humic horizon of uniform dark color, with depth greater than one meter.

They are well-drained soils, with good moisture retention capacity and good aeration.
Dry periods: soils with scarce water reserves can satisfy part of their demand, from high relative humidity by reducing the stress of the plant and evapotranspiration.
The relative humidity should not be less than 60% during the day, especially in the dry season.
It is grown in the departments of Rivas, Granada, Rio San Juan, Matagalpa, Jinotega and the Caribbean Coast.

POST HARVEST MANAGEMENT OF COCOA

Broken corn on the cob.
The breakage of the ears must be done in such a way as to avoid damage and contamination of the grains.
Once a sufficient quantity of ears has been harvested, they are broken in order to extract the grains.
It is recommended to split the ears at once, or at the most, within two days after the harvest, in order to avoid losses due to disease.

The slime cocoa should be placed in a clean plastic bag so that the mucilage is kept for the necessary time, in case it has to be taken to the benefit.

• Small, cut, flat or glued grains should be processed separately so as not to give the cocoa a bad appearance that deteriorates the quality.

Cocoa fermentation

It is one of the processes that most affects the quality of the grain, since it is in this that it is possible to obtain the characteristic flavor and aroma of cocoa.
The fermentation must be done in wooden crates,
with holes that allow the mucilage to be leached, it must be located under the roof and protected from strong wind currents and animals (image 30).
In general, fermentation takes five to six days with turns of the dough to the second, fourth and fifth day, to oxygenate the dough and homogenize the fermentation.

During the fermentation process the mucilage is released, the temperature increases, the embryo of the seed dies and the precursors of flavor and aroma of the grain are released.
Once the fermentation has finished, the grains must be swollen and the peel with a darker color.

Never wash the grain before starting the fermentation or carry out an excessive fermentation since it can generate a putrefaction of the grain that generates acidity and bad tastes, difficult to remove in the industrial process.

The initial pH, the changes in the sugar content and the anaerobic conditions favor the activity of the yeasts of the cocoa mass.
In researches carried out on the yeasts involved in the fermentation, two quantities of existing strains have been identified.

Fermentation Process:

Microorganisms that are naturally found in the grains participate, among which the yeasts first act; later, the lactic bacteria act and, finally, the acetic bacteria, the Bacillus and the enterobacteria intervene.

The microorganisms carry out the fermentation in the pulp, which contains carbohydrates (glucose, fructose, sucrose) and an acid value (pH) between 3.3 and 4.0, due to the presence of citric acid.
The process of fermentation of the cocoa is natural or spontaneous, since the microorganisms are not intentionally added to the grains, which are sterile inside the pods.
They are contaminated with microorganisms coming from all surfaces with which they come in contact: utensils and
the hands of the people who manipulate cocoa.

Cocoa Drying has four main challenges:

1. Decrease the water of the grains.
2. Avoid germination of the seeds.
3. Maintain and achieve the required quality of cocoa beans and finally.
4. Achieve the moisture required to prevent the development of bacteria and fungi.

To achieve this proper drying it is important to consider variables such as humidity.
The temperature: both for drying and for storage, in this case, low temperatures are suitable; Another important variable is the drying time for each period, in order not to exceed until burning or roasting the grains or, on the contrary, exceeding the desired humidity.

Storage and selection of Cocoa Seeds

For its part, it is important to make a selection of grains by quality.
Premium grains correspond to large and large grains.
To carry out this classification, specific sieves or sieves are used, so that the cocoa of lower quality (due to its smaller size) passes through the sieves.
It is important to consider that the special cocoa screen is number six (# 6).

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Specialty Coffee: The coffee qualities are according to its physical condition (the grading and classification) and its chemical condition (the cupping). Specialty Grade Coffee Beans: no primary defects, 0-3 full defects, sorted with a maximum of 5% above and 5% below specified screen size or range of screen size, and exhibiting a distinct attribute in one or more of the following areas: taste, acidity, body, or aroma.

Coffee Seed Density is the major element related to the Coffee Quality

Please read the Blog @ Blogger:
Specialty Coffee & Cupping Concepts

Coffee Batch Example: 3 full defects, less to 5% out of buyer’s size specification from the riddle of 13/64 inches to 20/64 inches so let’s say #16 and above to say [16,20] from size #16 included to #20 and only 5% less than size #16.

What immediate and valuable information you get from a Cupping number?
Example: With a cupping punctuation of 85 to say that coffee is having in average high distinguished characteristics, and a high probability each other characteristic with no less than 80 points.

Cupping Concepts:

First of all, Cupping is a process to evaluate the chemical condition of a particular type of coffee based on its classification and particular coffee batch. The reason is to determine a standard punctuation so every other party involved in the coffee business be clear on what are they buying, selling, and consuming from.

Therefore this number establishes a well known parameter for the value and its price.

There’s some previous steps to start a proper cupping process and all are related to the conditions of the place where the cupping take place. The high standard is a laboratory, a coffee one of course.

Every other element is important for its process and to keep up the correspondent standard. That means is based on a scientific and statistical model.

The most recognisable standard is the SCAA, but as far you can replicate your own conditions and keep them in the most accurate way is good enough. What I mean, is good you have the same level of light and intensity every other time, the same type of water, of course the same level of roast among each coffee you evaluate for each coffee batch.

The same quality of tools such as cups and spoons, but at the end is that you can keep the metrics of each condition under a register so you can replicate the condition.

The SCA and SCAA have a PDF file for guidance: 

PDF for Cupping Conditions & Coffee Standards

The Scale for cupping purpose is numeric to establish a statistical number, not an emotion. Not psychology of the coffee a joke.

SCAA is for specialty coffee therefore 1/5 under 50/100 makes a bulk coffee so not part of the study. Reason why is for those coffees that each element and characteristic is at least 50 over 100.

Overall

Overall is your personal opinion for the coffee: some coffees have high body high acidity high sweetness so a high rate, but perhaps the notes are correlated to flavours that you dislike personally, example: roses: some people may have a bad experience with roses them personally that person will not buy roses b even are the best ones. That is one psychological element.

Clean of Cup and Uniformity.

Apparently the same if and only if the amount of cups to evaluate a particular batch is equal to 1.

Uniformity is refer to one of the particular amount of cups on which you evaluate if elements (acidity, body,etc) shows an stable behavior during the time (time in this case is in a each other slurp in that cup).

Cleanness of cup is referred to the consistency of each cup according to it’s uniformity. Each cup of the group must have equal behavior and same punctuation on each element (element such as body, aroma, acidity, etc)

Why? That’s to establish the group, the cup be in accordance to a true value, and not a false positive.

That evaluate not only the coffee, but the method and the evaluator (the cupper).

In general = overall.

Sweetness 

Sweetness is the element that make pleasant the level of acidity. Like a tangerine, it’s sweet because sugars, it contains water, but it comes up pleasant because that balance between its acidity and sweetness.

That turn us to the concept of balance.

Balance

Balance is the element that says the aroma, the levels of body, acidity are in Harmony with the counterparts such as sweetness and flavour.

Aroma

Aroma is divided in three: when ground (dry), when ready the extraction of the coffee in hot water (crust), and when ready to slurp (open crust, at this point cupper use two spoons in certain way to set apart the coffee pieces on the top of the cup, you can’t evaluate if slurp and some pieces remains on the spoon within the liquid)

Aroma, you give punctuation according to the identification of particular aroma well known for all the cuppers in accordance to a standard reference for example the SCAA coffee taster’s flavour wheel. Then how intense. The more intense the closer to 10/10.

Same practice to evaluate each other element for cupping each other batch of each other individual cup.

Acidity 

Acidity is the reaction of the coffee soluble elements over the tongue. The tongue has neurosensors distributed in tongue regions. Those regions determine how intense reacts the tongue to coffee and therefore how intense is the presence of acidity, sweetness, bitterness, any other chemical compound that may turn into the report of a desirable note or a defect if so.

Body

Body: this element is also happening for a tongue reaction, but telling you how heavy is felt a particular note according to the same standard. Example: dark chocolate body in high intensity may give you 10/10 and you must write down also dark b chocolate. You may also detect another complementary body note such as syrupy, but still remains the body level and punctuation.

Flavour

Flavour: here is when you really understand the coffee and you fully correlate to the flavour wheel standard.

You will get the picture and images of well known flavours come up: you must read from the center to the peripheral areas:

Sweet, what type? Cocoa (region on the wheel) what type? Dark chocolate.

Floral, what type? Black tea and roses.

Fruity, what type? Citrus. What type? Orange.

How sweet is that picture?

And this way you give an accurate punctuation.

Aftertaste

Aftertaste; well after getting the flavour picture of that particular coffee what remains on the tongue?

• Which flavour?
• How intense?
• How long does it still remains pleasant and consistent?

Each Coffee Batch is in accordance to a level of roast so how dark is a number in another standard: the Agtron scale. Developed by the Agtron Corporation (Reno, NV), the agtron scale is the most commonly used reference scale for roast color classification.

The scale ranges from 25 to 95 and is the measure of light reflected off roasted coffee – measured in either ground or whole bean form. The lower the number, the darker the coffee (i.e. less light reflected back) while larger numbers refer to lighter roasts. Photo below illustrates a typical color disc.

Learn about:

• Roasting Level
• Coffee Roasting Process
• Working Temperature
• Coffee Density 

Please after read take this example of a real cupping evaluated. I hope this makes all Coffee Cupping Concepts & Coffee Quality be clearer.

Cupping Table developed by Alejandro David Bolanos

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‘CAFÉ DE MATAGALPA’

Cafe de MATAGALPA 1862, means that we celebrate 157 years (year 2018) as the City of Matagalpa.Cafe de MATAGALPA 1862, is a tribute of quality and gratitude to all the people of Matagalpa because they are the most productive region, the pride of Nicaraguan coffee.
EsquinaDeLosCafes continues to bring MATAGALPA Coffee with superior quality: Natural Process of Fruit Drying, Full City Roasting, and its original flavor of dried fruits and caramel.

‘Café de Matagalpa 1862‘:  
Vintage Unique Flavour. 
Coffee Berries dried naturally at the farm, Selected by density submerged in water, but it’s not graded in machine.

‘Café de Matagalpa 1862’ descritption and characteristics.

Roast: ‘Full City Plus‘. 
Process: Un-washed (in Fruit, The Fruit of Coffee gets dried), initially an alcoholic fermentation and then a sun drying process while the fermentation process continues. All the process ocurres with the skin and the pulp which influence the Coffee Seed making it a seed with a higher density and new notes on the cupping.
Type and Varietal: 100% Arabiga: ‘Red Catuai’, and ‘Caturra’. 
Single origin: Arenal, Matagalpa, Nicaragua. Altitude 1450. m
Single batch:  from one farm lot only.
The Aftertaste: Chocolate, and Caramel.
Flavour: Prunes and Chocolate.

Café de Matagalpa 1862 is the full name of this Vintage Unique Flavour.

It taste like that Premium Coffee Berries dried naturally at the farm of your Grandfather 50 years ago. It was naturally dried in fruit, dehusked ‘pilado’ by hand, and then roasted.
This Coffee is vintage because is Selected by density submerged in water, but it’s not graded in machine. Enjoy this unique vintage Coffee: ‘Café de Matagalpa’.

We accept orders Worldwide, please send us an email to: CoffeeTradingNi@gmail.comand we reply you back your Invoice.
‘Café de Matagalpa’.

Matagalpa Coffee: The Beggining.

We started this project as guests of the Municipality of Matagalpa Coffee Festival. The date was 2015. Octuber 24th.
Our main challenge was to show the new ways to dry coffee in fruit as it comes from the picking: Unwashed Coffee Process.

Coffee of Matagalpa 1862 previous versions:

Matagalpa Coffee Tours & Activities:

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Smoother, creamier, fantastic Whole Cocoa Roasted Taste.
Regional produce of Matagalpa, Nicaragua.

We ship usually to Europe, Germany, USA and Canada.

This is TOTAL WHOLE FOOD, no fractional or mechanical separation.
Chocolate Viena 72% Cacao. EsquinaDeLosCafes Chocolate is a non-conventional one.
This unique Chocolate is made of Whole Cocoa roasted nibs.
This is NOT a unswettened cocoa chocolate.
This chocolate has no fat added.
The Cocoa Butter is part of the natural structure of the Cocoa Nibs.
This Chocolate is premium because of its original system of fermenting cocoa creating a more floral and fruty aroma and flavours.

Nutritional Information

• healthy fiber 10%
• protein 15%
• fat 50%
• carbohydrate 25%
• sugars 10%

dvfsd

Chocolate Vienna: Made from Premium Cocoa Seeds: White Criollo & Premium Trinitarian (pink seed). 
Single Origin: Matagalpa, Nicaragua

We manufacture our own Artesanal Chocolate.
This is the only Whole Cocoa Chocolate in the World: We don’d add Cocoa Butter because we have never remove it.

We ship directly to your Home & Office our Premium Roasted Cocoa Nibs.

We do Cocoa Contracts, please tell us about your quality requirements.

To post an order with us please send us an email to:
CoffeeTradingNi@gmail.com

Nicaragua Cocoa Production:

Single Origin: Matagalpa Cocoa Production

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Coffee Centre of specialty Coffee and Premium Whole Chocolate ‘Esquina de los Cafés’ – Celebrating Coffee Country.

‘Esquina de los Cafés’ a Coffee Centre for Coffee Business in Matagalpa, Nicaragua.

Esquina de los Cafés – Celebrating Coffee Country
by  Brian Clark

“You go to wine country, you get the best wine. You go to coffee country, you get the worst coffee,” says Alex, the coffee-roasting savant behind Esquina de los Cafés, a specialty coffee roaster in Matagalpa Nicaragua.

Alex and his wife, Carla, who is in charge of Esquina’s finances and packaging, including artistic design, are on a mission to flip that “coffee country” dynamic on its head. They have spent the last five years building their business from scratch to offer high-quality specialty coffee for purchase at their storefront by locals and tourists. They also ship worldwide to tourists who fall in love with their coffees and return home wanting more. Full disclosure: I am one of those tourists.

Hard Times for the Market Niche

Being heavily based on tourism, Esquina and businesses like it have been hit hard by current civil unrest throughout the country, which has resulted in an estimated 215,000 jobs lost (a third of those from the tourism industry). At the moment, Esquina is looking into possibilities of distributing to Nicaraguan coffee shops or increasing sales through prospective US partnerships, and just very basically trying to keep costs down and the lights on. If and when the political situation restabilizes, Esquina intend to take back its tourist market niche, acquire new equipment to increase manufacturing capacity, and focus on new projects, like chocolate production.

Coffee-Commodity-prices-2018

Cornerstones of the Coffee Corner

Whether it’s coffee or chocolate, the cornerstones of the Esquina operation are originality, data, and control. Originality describes the product; it’s what is done. Esquina is about developing new and different takes on old stuff, like coffee and chocolate, which create new and different experiences for consumers. Data and control are how it’s done. Esquina develops originality through data about processes and experiences while controlling quality, quantity, and market niche. Alex draws on his experiences in Germany and the US and with tourists visiting Nicaragua from those countries to drive these fundamentals forward. He boils down his experiences into complementary foci. One focus is on the product itself – “make it right, make it honest,” he says of the German style. The other focus is on people’s experience of the product – “make it better, make it new,” he says of the American style.

As to why it’s done, the “coffee country” dynamic encapsulates Esquina’s purpose. There are two interrelated parts to the purpose: tourism and economics. Notwithstanding current sharp decline, tourism currently accounts for about 6% of Nicaragua’s GDP. To put that into perspective, that’s on par with the entire retail industry (motor vehicle, food/beverage, general merchandise, and other) in the US. In other words, tourism a pretty big part of the economy. Coffee was Nicaragua’s third largest export in 2016. So, coffee – also a big part of the economy. Coming to coffee country should maybe be, at least in part, about the coffee. However, there’s a lot of pressure to export the best beans away from where they’re grown, to roasters and retailers in more-developed countries.

Direct Deal is Fair

Alex bristles at the notion of “fair trade” and has little faith that it is actually fair. Carla knows this aspect of the business from experience working in client relations for a large exporter of coffee and other commodities that markets itself on principles of environmental sustainability and social responsibility, boasting numerous badgified certifications to prove it. Although such enterprises may do a decent job of curtailing modern forms of slavery, they may not do enough to keep economic benefit at the point of origin, and they definitely do nothing to celebrate Nicaragua, or other coffee-producing nations, as “coffee country.”

Esquina takes a direct trade approach, and to express it loud-and-proud but simultaneously tongue-in-cheek, they have their own “certification” badge emblazoned on their packaging: “Direct Deal is fair.”

Esquina’s “Direct Deal” involves working with local growers around Aranjuez – between Matagalpa and Jinotega in the Cerro Dantali El Diablo Natural Reserve – to source coffee fruit, paying them premium prices, and tying price to quality standards.

This is like any other direct trade arrangement, in that the roaster/retailer works directly with the grower to source beans, except that Esquina being a Nicaraguan roaster and retailer means that the entire supply chain and its economic benefit is kept at the point of origin. In other words, it’s pretty much the most direct that direct trade can be for coffee consumers. It also means empowering the celebration of Nicaragua as “coffee country.”

Better Coffee, Better Experience

Alex is unsurprisingly pretty critical of big roasters/retailers, like Nestle and Starbucks, for their economic role. But he also takes aim at the quality of their products, citing temperatures that are way too high, resulting in a burnt beans and acrid-tasting brew, not to mention mildly carcinogenic chemicals. A master of thermodynamics, Alex suggests that proper roasting procedure should keep the temperature of the roasting machine around 300° F (about 149° C) and shouldn’t really exceed 330° F (about 165° C). Contrast that with a typical Starbucks temperature of 400° F (about 204° C). It makes sense. When you burn the crap out of the beans, that’s what your brew tastes like: burnt crap. When you don’t burn the crap out of them, your brew opens a door to a world of interesting flavors and a great sensory experience.  

Alex isn’t just a roaster. He’s an educator. He is in his element leading coffee farm and milling facility tours and teaching roasting classes. Even his tastings – cupping in the lingo of the coffee arena – are instructive. He doesn’t just pour you some coffee and leave you to your own devices. He guides you through an experience – an experience that is, in my opinion, well worth having.

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We use double fermentation: The first process is using the natural yeast of the forest around the farm. The second process is the regular Honey Process aerobically.

Coffee Rosè is distinguished for having a new flavour that the SCAA must include in The Coffee Taster’s Flavor Wheel: Dry Berries. 
Café Rosé, the After taste: Roses, Jasmin, Dry Berries, and Black Tea.

Cafe Rosè descritption and characteristics.

EsquinaDeLosCafes presents CAFE Rosè: Process of delayed pulping and alcoholic distilation.

Cafe Rosè descritption and characteristics.
Roast: ‘City Plus‘.
Process: Honey, Semi-washed.
Type and Varietal: 100% Arabiga: ‘Bourbon’, ‘Red Catuai’, and ‘Caturra’.
Single origin: Apante, Matagalpa, Nicaragua.
Single batch:  from one farm lot only.
Why Rosè? Like Champagne Rosè the fruit skin influence the colour, in this case of the Coffee Seed so some other compounds are added through the process of ‘retarded depulping’ and that means also that a double fermentation have occurred. 
The result is a higher density of the Coffee Seed. This means that this is the only process that make higher its density enhancing the notes.
The prominent flavour is flowers, the NEW Flavour on the cupping notes is DRY BERRIES.
The Aftertaste: Roses, Jasmin, Dry Berries, and Black Tea.
High Balance: high sweetness, high acidity.
Check the SCAA Taster’s Flavour Wheel for Cafe Rosè

Café Rosè Honey process:

Rosè: Alcoholic fermentation in fruit, and semi-washed during the aerobical process.

Coffee Rosé contains 20% JAVA of honey process and 10% of Bourbon varietal.
A new taste, Dried Berries.
This coffee is based on a delayed pulping process, that is, it starts as ‘unwashed’ and at a late stage it happens to be a ‘semi-washed’ process in honey.

Café Rosè is of a High Balance value because the process provides sugars that caramelize during roasting.

Café Rosè: Flavors & Notes. SCAA standard: Syrup, caramelized, honey, Vainilla, Black Tea, Rose, Jazmine, Blackberry (dried berries).

Back to Café Rosè reading

Café Rosè in Facebook
EsquinaDeLosCafes : Facebook : photos : Coffee Rosè

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‘Café Viena’ descritption and characteristics.
Roast: ‘Vienna‘. 
Process: Un-washed, coffee fruit Sun-dried. A distinguished flavour like prunes and dry fruits.
Type and Varietal: 100% Arabiga: ‘Red Catuai’, and ‘Caturra’. 
Single origin: Arenal, Matagalpa, Nicaragua.
Single batch:  from one farm lot only.
The Aftertaste: Almonds, Chocolate, and Raisins.
High Balance: high sweetness, high acidity.

EsquinaDeLosCafes presents Café Viena:

Vienna Roasting Profile is distinguished to be as bright and oily as an ‘Italian Profile’, but as light as a ‘Full City’ Colour.

Café Vienna in Facebook
EsquinaDeLosCafes : Facebook : photos : Café Viena

About the Coffee Process for Coffee ‘Viena’

The Selection:
Selectively Picked – only the ripe cherries are harvested and they are picked individually by hand. Pickers rotate among the trees every 8 – 10 days, choosing only the cherries which are at the peak of ripeness. Because this kind of harvest is labor intensive, and thus more costly, it is used primarily to harvest the finer arabica beans.

The Coffee is not a bean, GreenBean is the name to denote:
#1. coffee seed moisture is 10% to 12%
#2. and graded by its physical qualities
In general, Green Bean is a non-roasted Coffee Seed ready for the roasting process.
For that the humidity must be low enough to not get boiled or burned inside the roasting machine. Usually is around 10% and less than 12%.

The Process: 
The process involved is to dry the Coffee Seeds  as it comes from the tree so the ripped fruit (the red cherries) are being transport to the sun patios to start the drying process.
The usual beans used are extra mature. The drying time is approximately 5 weeks because we need to dehydrate the pulp first and then the bean (the seed or seeds inside the fruit).

The Grading, The Classification: By Density, Size of the Riddle, Varietal of Arabiga, Altitude.

Coffee Density is the major element related to the Coffee Quality. The density classification starts at the selection after depulping. In the case of Natural Process (the un-washed process) is not possible because the fruit all of them floats in water. The density classification starts in the Dry Millin densimetric machines after to get established the clasification by size in accordance to the Riddle size. 

The Riddle Size: the range is a riddle between (13/64) inch to (20/24) inch

Altitude of the cultivars and influence of the climate latitude: Each standard is established by country according to their latitude and farming conditions. Example: Costa Rica standard says SHB is above 1200 meters of elevation, to get same condition for a SHB (strictly hard beans) you require 1000 meters of elevation in Nicaragua and that is the climate latitude affection.

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‘Coffee Blumen‘ descritption and characteristics.
Roast: ‘FULL CITY‘. 
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: Strawberry, Almonds, Caramel, Chocolate, and Flowers.
Flavour: Strawberry, Almonds, Flowers.

EsquinaDeLosCafes presents Coffee Blumen:

ROASTED in origin in Matagalpa. Dieser Kaffee, wenn Sie fruchtige Noten haben, weil ihre Verfahren Wäsche ist nicht / NICHT CONVENTIONAL.

Café Blumen: A coffee I create for the German taste: Almonds, Strawberry, and Caramel.
The main idea was to taste like flowers so I dedicate myself into work in a semi-washed (Honig-Typ) process to influence the Coffee Seed with new notes. The particular varietal is Yellow Catuai and sometimes bits of Java, both varietals with high Flowery notes.

Café Blumen

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

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 Blumen in Facebook
EsquinaDeLosCafes : Facebook : photos : Café Blumen

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