How to Pour Over Nicaragua El Recreo Estate Coffee_Parainema Variety Pour Over Tips

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Coffee Information

Country of Origin: Nicaragua

Region: Jinotega

Estate: El Recreo

Variety: Parainema

Altitude: 1200-1300m

Processing Method: Natural Process

El Recreo Estate Story

In 1972, Leana acquired El Recreo Estate, transforming it into a coffee plantation dedicated to producing and processing specialty coffee. The estate primarily exports to North America and also processes and distributes its products in the US market. In Boston, they established El Recreo Estate Inc., which serves local roasteries and cafeterias. El Recreo Estate has its own coffee slogan that reflects its social responsibility for respecting employee rights and environmental control.

Parainema Coffee Variety Introduction

What makes Parainema special?

Parainema coffee is a new variety developed through breeding and hybridization. This variety is resistant to coffee leaf rust and nematode infestations. Coffee improvement began in 1981 through a series of experiments called "Producer Requests for Disease and Pest Resistance" (known as Sarchimor T-5296). The improved coffee was first planted in Costa Rica between 2006-2008, then introduced to Honduras in 2010 and named Parainema. Its coffee tree is a dwarf shrub with planting density similar to Caturra. Due to its different genetic lineage, the leaf tips may be green, yellow, or a mixture of both colors. The beans are elongated like Gesha, with vibrant green color and fullness, offering very rich flavors.

Washed Process Introduction

The washed process emerged as a solution to the problems associated with traditional natural processing. First, harvested cherries are passed through a depulper to separate most of the fruit pulp from the coffee beans. Then they are guided to a clean water tank and soaked for fermentation to completely remove residual pulp layers. After fermentation is complete, they are dried either by sun exposure or using mechanical methods until the moisture content reaches 12%. Since the washed process removes the pulp beforehand, there's no need to worry about mold or insect infestation during the drying process, unlike with natural processing.

(↑ Depulper removing fruit pulp) (↑ Soaking in water for fermentation) (↑ Spreading out for drying)

Natural processed coffee offers rich and full flavors with very distinct and diverse layers, while washed processed coffee features a very clean and refreshing taste with prominent fruit acidity. Different processing methods give coffee beans unique aromas.

Flavor Profile

Cherry, Passion Fruit, Cranberry

Roasting Suggestions/Analysis

Recommended Brewing Equipment: Pour-over, French Press, Siphon

Brewing Analysis

Today, FrontStreet Coffee introduces our common pour-over technique for Nicaraguan coffee: V60 three-pour method

Segmented extraction, dividing all brewing water into three separate pours

Suitable for light roast, medium-light roast, and medium roast coffee beans

Using V60 dripper

Increasing bloom time or the number of pour interruptions can enhance the richness of the coffee's taste.

The Three-Pour Segmented Extraction Method

Advantages: More layered than single continuous pour, clearly expressing the front, middle, and back-end flavors of the coffee. The method involves increasing water volume after each bloom segment, typically pouring when the coffee level is about to drop to the surface of the coffee bed, using small, medium, and large water flow for three extraction stages.

Disadvantages: Requires higher standards for water flow rate and volume control.

FrontStreet Coffee's Nicaraguan Coffee Pour-over Parameter Recommendations

Using a V60 dripper can enhance the layering of pour-over flavors, making the coffee taste richer and cleaner; perfectly expressing the rich floral and fruity aromas and soft fruit acidity of Nicaraguan coffee.

15g coffee, water temperature 89-90°C, grind BG 5R (Chinese standard 20-mesh sieve passing rate 64%), water-to-coffee ratio close to 1:15

Technique: 30g water for bloom, bloom time 30s. The hot water in the pour-over kettle should be poured in clockwise circles from the center of the dripper. Start timing when brewing begins, pour to 30g, then stop pouring and wait 30 seconds before the first pour.

For the first pour, pour in circles as before, but the speed can be slightly slower, accelerating a bit when reaching the outer circle. Stop pouring at around 1:15 seconds, wait for the liquid level to drop by 1/3, then pour again. For the second pour, concentrate on the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects. End extraction around 2:05 seconds - the tail end can be discarded (the longer the extraction time, the more astringency and roughness will increase).

Segments: 30-125-230g

Important Notice :

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