Nicaragua Peralta Washed WX (Espresso)

Description

“Chocolate praline.” Anonymous Home brewer, Sweden SCA SCORE 87.50 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a sensational aroma of honey fragrance follows us through to the first crack and we shortly afterwards finish the roast. GENESIS Producer Smallholderes Country Nicaragua Region Macuelizo, Nicaragua Altitude 1,300-1,500 masl Varietal Red Catuai Process Natural Lot size 60kg Trade 12.39 USD/kg SENSORY EXPERIENCE Aroma Cedar, Red currant, Toffee Flavor Raisin, Red currant, Tamarind Aftertaste Blueberry, Cocoa, Fig Acidity Red currant, Malic, Light-Mid Body Round, Soft, Mid Balance Uniform SYNOPSIS As the coffee plantations expanded, Nicaragua soon became recognized as a prominent coffee-producing nation. Despite not being the most well-known producer of coffee in Central America, Nicaragua has a lot of potential. The nation has numerous coffee-growing "pockets" that few are aware of or have visited, and is known as the "land of los lagos y los volanes" (lakes and volcanoes). This makes the nation a specialty origin to watch as many producers are experimenting with new varieties and processing techniques. Cooperatives that offer a wide range of services, supports, and opportunities have helped many coffee producers in Nicaragua today. Collective action by farmers can be far more effective at enacting widespread change than the advocacy of individual farmers, as demonstrated by the victory of the "El Acuerdo de las Tunas," in which 3,000 landless workers won land rights. FERMENTATION MORPHEMES As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation". AX Anaerobic Fermentation CX Cold Fermentation CMX Carbonic Maceration DX Dry Fermentation EX Extended Fermentation FMX Fruit Maceration RH, WH, BH Honey Fermentation HX Hypoxia Fermentation MX Macerated Fermentation NX Natural Fermentation SX Slow Fermentation WX Washed Fermentation YX Yeast Fermentation EXTRACTION RECOMMENDATIONS Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters: Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.  Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.   Coffee: 20g. Water: 300g @ 93-95°C, TDS: 10-50 mg/l. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.   At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters. Target a TDS reading of 1.40±0.02. Adjust only grind size and water temperature.  Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.  If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.  The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here. Find more recommendations for other devices here. WATER RECOMMENDATIONS Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values. Calcium (Ca) 0.9 mg/l Sodium (Na) 1.7 mg/l Silicon Dioxide (SiO2) 1.4 mg/l Potassium (K) 0.3 mg/l Magnesium (Mg) 0.2 mg/l Sulfate (SO4-) <7.0 mg/l Chloride (Cl-) 2.5 mg/l Nitrate (NO3-) 0.1 mg/l Fluoride (F-) <0.1 mg/l pH 6.2   STORAGE RECOMMENDATIONS Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience. TEMPORALITY RECOMMENDATIONS Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals. We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms. Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier). 0-3 days Focused acidity 4-7 days Optimal Coffea Circulor recommended praxis 8-14 days Increased floral perception 15-21 days Increased sweetness 22+ days Increased balance 1+ month Intact sweetness, peak intensity 2+ months Inherent balance, possible reduced florals turning herbal   Made by Nicaragua Finished in Scandinavia