Tag Archives: Cafe de Matagalpa

specialty-coffee

Coffee ‘Blumen’, Honey Process

Leave a comment

Kaffee ‘Blumen’, Honig-Typ / Coffee’Blumen’, Honey Process

‘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, flowers.
Coffee Blumen– Honey Process: Firenze Coffee. Roasting Profile: CITY PLUS. 100% Arabiga: Caturra and Yellow Catuai, Semi Washed.
The Aftertaste: Strawberry, Almonds, Caramel, Chocolate, and Flowers.
Flavour: Strawberry, Almonds, Flowers.

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

Academic Publishing of Coffee

The Coffee quality and distinctive notes. Density

Leave a comment

Density is the major element related to the Coffee Quality

The Coffee Notes relies on:
#1. The variety in particular (Java, Bourbon, Maragogype, etc).
#2. The density which at the same time depends on:
2.1. The Altitude, like SHB refers to the High Density Bean, which according to its latitude varies the reference height, example 1200 m in Costa Rica = SHB = 1000 m in Nicaragua.
2.2. The chemical composition of the Coffee Seed in which the CHLOROGENIC acid is the compound that determines the density.
High density is a Coffee Seed that contains between 6.0%, 6.5%, 7.0%, which in turn defines that its density is 0.68 g / mL, of 0.70 g / mL, of 0.72 g / mL respectively.


#3. The chemical composition of the soil, for this the preparation according to the analysis and evaluation in the leaves determines the deficiencies and the repairs.
#4. The Water: Rainfall, or irrigation, is important at the time of the growth of the seed, the endocarp, and in itself of the fruit and the plant. #5. The level of light and its use in the process of photosynthesis and maturation (beta carotene) is essential in combination with the above factors: type of variety, water, composition of soil and nutrient, and height.

Revista-Tecnica-de-Cafe-Grano de Cafe de Alta Densidad Proceso Maillard Cultivo Entrelazado Efecto de la Altura Region Aranjuez, Santa Marta, Reserva Natural El Arenal
Revista-Tecnica-de-Cafe-Diseño de Perfil de Café y Curva de Tueste, Tipo de Tostador, Ventajas Tecnologicas, Procesos No-Convencionales de Cafe y valor de taza

Más información? Cursos Técnicos a la medida.
Contacte a Alejandro David Bolaños-Salvatierra
CoffeeTradingNi@gmail.com
www.Facebook.com/EsquinaDeLosCafes

mapa+Matagalpa+EsquinaDeLosCafes+COTRAN+sur
mapa+Matagalpa+EsquinaDeLosCafes+COTRAN+sur

Clarification: the shadow factor in relation to density and height.

#1. The shadow is not a growth factor. It would be seen as ABSENCE of Light.
#2. Each plant is different according to its variety, so your presumption is 100% wrong.
Why? Example a Geisha is designed for heights above 2000 meters and dense cloud conditions. Another type of plant like a caturor or catimor simply rot in its roots and its grains never mature.
#3. The shade is specifically to avoid severe exposures to heat (dehydration of the plant), and burns of the leaves and that occurs in especially low areas to areas of medium height where the orographic conditions are high exposure, dry forests, and higher relative concentration of oxygen in the air which increases the heat.

These are lower density coffees due to that higher concentration of oxygen, which does not stress the silver so that it has the need to create new chemical compounds and thus increase the complexity of its notes and flavors.

Coffee Center: EsquinaDeLosCafes Matagalpa, Nicaragua
Specialty Coffee and Non-Conventional Coffee Premium Chocolate and High Grade Cocoa Seeds.

Coffee Center : EsquinaDeLosCafes Matagalpa, Nicaragua
Coffee Center : EsquinaDeLosCafesMatagalpa, Nicaragua