نيكاراغوا عائلة ميريش مزرعة ماما مينامقدمة حبوب البن:

Nicaragua Mierisch Family Mama Mina Estate

Region: France Hisco

Grade: SHB

Elevation: 1450-1600 meters

Process: Natural

Variety: Elephant Bean 18 Mesh

Mierisch Family Mama Mina Estate

Composed of 9 estates, 8 of which are located in Nicaragua’s San Jose, Limoncillo, Escondida, Milagros, Placeres, Los Altos, Mama Mina, Suspiro, and one in Honduras’ Cerro Azul.

The Mama Mina Estate is covered with volcanic ash and planted under tree shade, producing high-quality Nicaraguan coffee. It has been recognized by OCIA (Organic Crop Improvement Association) as premium organic coffee grown at high altitudes. Its flavor is rich and layered, with the aroma of black berries upon entry, blackberries and dark plums accompanied by citrus peel notes. The overall flavor is robust, with a smooth and sweet mouthfeel.

The natural process is the oldest and most primitive method of coffee bean processing. The method involves first pouring the harvested coffee cherries into a large water tank, where ripe and dense cherries will sink to the bottom, while underripe or overripe cherries will float to the surface. After removing these floaters, the healthy coffee cherries are placed on patios to dry directly under the sun, reducing the moisture content from 60% down to 12%–15%. Finally, a hulling machine removes the hard outer skin (outer skin) and pulp, completing the entire processing of the green bean (bean).

Variety

Maragogype is a natural mutation of Typica, first discovered in the town of Maragogipe, Bahia, Brazil.

Maragogype coffee plants are large, taller than Bourbon or Typica; however, this plant is known for its low yield. Its most notable characteristic is its very large bean/seed—typically at least twice the size of a regular coffee bean—and it is often referred to as the 'elephant' bean.

[Front Street Coffee Roasting Report]