Nicaragua Las Delicias Box set

Nicaragua Las Delicias Box set

HK$355 通常価格

Roast Date: 5/May

Origin: Nicaragua 
Farm: Las Delicias
Region: Jinotega
Altitude range: 1260 – 1400 masl
Varietal: Javanica

Process: Low temperature 48 hours Anaerobic Natural
Tasting Notes: Plum, Green grape, Blackberry,KeemunBlack tea

Process: Natural
Tasting Notes: Floral, Oolong tea, Strawberry, Sweet orange

Process: Pulped Natural
Tasting Notes: Macadamia, Manuka, Yellow tea

Each 100g

#The roasting levels will be Filter roast

  • What is Low temperature
 48 hours AnaerobicNatural

    Anaerobic fermentation simply means fermentation without the presence of oxygen. We placed optimally ripe and freshly picked cherries into juice barrels (due to their food-safe interior) and covered them with a lid. It’s important to note that we made sure that the lid would seal the barrel airtight so as to prevent any oxygen from entering the barrel. The lid was modified by drilling a hole in the middle and attaching a PVC pipe and valve. Using our industrial vacuum, we sucked out most of the remaining oxygen inside the barrel. We then attached plastic hosing to the valve and connected it to a water bottle (that was punctured at the top) filled three-quarters of the way with water. By leaving the valve slightly open creates a “water seal” whose purpose is to suck out any carbon dioxide that will be produced by the cherries during fermentation. Next, we placed the barrels inside a 6m X 9m X 3m cold room we built inside our warehouse. It is run by two industrial AC’s which keep the room between six and ten degrees Celsius. We let the cherries ferment for a period of 48 hours. After spending 48 hours inside the cold room, the cherries are spread out in a thin layer on our patio under 100% sunlight where they will spend for two days. Due to the initial fermentation stage, our goal by leaving the cherries under sunlight for the first few days is to slow down the rate of fermentation to prevent over- fermentation or mold growth. The cherries are moved 3 to 4 times a day, always making sure not to damage the cherries. After spending two days on our patio they were transferred onto African beds inside a greenhouse. The cherries finished drying on the African beds after 30 days. So total drying time was 32 days when they reached a humidity level lower than 11.5%.