Nicaragua Maracaturra Los Medios Washed
尼加拉瓜 馬拉卡圖拉 洛斯梅迪奧斯 水洗處理
＝ ＝ ＝ ＝ ＝
Roast level / Medium roast, highlighting the coffee’s sweetness and caramel aroma. Easy for beginners in pour over coffee. Medium roasted single origin beans can also be used to make espresso with more acidity.
Tasting Notes / Lemon peel, caramel, black tea
Acidity / ● ● ○ ○
＝ ＝ ＝ ＝ ＝
Region / Dipilto, Nueva Segovia
Variety / Maracaturra
Process / Washed
＝ ＝ ＝ ＝ ＝
This Maracaturra coffee, though made with medium-sized beans, boasts a flavor by no means inferior. It possesses the delicate aroma of our other Maracaturra, with a rich sweetness, medium body, and moderate acidity. It smells of raw sugar, and upon adding hot water, the aroma gradually unfolds into a rich caramel flavor, accompanied by a hint of hay.
Most of the coffee farms in Buenos Aires are located in Di Pierto, at altitudes between 1200 and 1600 meters. Maracata is a large-bean variety, a hybrid of the Caturra and the so-called "elephant bean" Malagogipe. It seems to be primarily grown in Nicaragua, although I've also found some excellent varieties in El Salvador. Compared to other origins we've purchased from, the Buenos Aires coffee farms are at lower altitudes; this batch of coffee comes from an area at approximately 1200 meters. This coffee uses a washed processing method, meaning the entire coffee cherry is mechanically separated from the bean. First, the seeds are ground, then the sticky pectin layer is removed through overnight wet fermentation. Because Malacatura coffee beans are large, roasting them can be challenging, requiring more time for the inside to roast fully.
＝ ＝ ＝ ＝ ＝
烘焙度 / 中烘焙 突出咖啡甜度及焦糖香氣，初接觸手沖人群亦易於沖煮，中烘焙單品豆也可用於製作富酸質的濃縮咖啡
風味 / 檸檬皮，焦糖，紅茶
酸度 / ● ● ○ ○
＝ ＝ ＝ ＝ ＝
地域 / Dipilto, Nueva Segovia
品種 / Maracaturra
處理法 / 水洗處理
＝ ＝ ＝ ＝ ＝
這款馬拉卡圖拉咖啡雖然採用中等大小的咖啡豆，但其風味卻毫不遜色。它擁有我們其他馬拉卡圖拉咖啡的細膩香氣，並帶有濃鬱的甜味、中等醇厚度和適中的酸度。聞起來有原糖的香氣，加入熱水後，香氣逐漸綻放出濃鬱的焦糖風味，並伴隨一絲乾草的清香。
布宜諾斯艾利斯的咖啡農場大多位於迪皮爾托，海拔在1200至1600公尺之間。馬拉卡圖拉是一種大粒咖啡豆品種，是卡圖拉和所謂的「象豆」馬拉戈吉佩的雜交品種。它似乎主要種植在尼加拉瓜，不過我也在薩爾瓦多發現過一些不錯的品種。與我們購買的其他產地相比，布宜諾斯艾利斯的咖啡農場海拔較低，這批咖啡產自海拔約1200公尺的地方。這款咖啡採用水洗處理，這意味著整個咖啡果實透過機械方式與咖啡豆分離。先將種子磨碎，然後透過隔夜濕式發酵去除黏稠的果膠層。由於馬拉卡圖拉咖啡豆個頭巨大，烘焙起來可能比較棘手，需要更多時間讓咖啡豆內部充分烘焙。
