DAY 9

THE PRODUCER

Melba Lopez, 59, mother of 3, owns a small coffee farm in the municipality of Las Sabanas. In 2006, Melba became a member of the 5de Junio ​​cooperative and since 2009 she has produced high-altitude organic coffees of excellent quality, the fruit of the commitment, experience and expertise of her family for over 20 years. years. Between 2011 and 2013, there were diseases that affected the trees and thus reduced the yields of the coffee crop, which is the main source of income for the family. With all their efforts, they carried out various initiatives to develop the farm, such as the incorporation of cattle, musaceae and fruit trees to improve income. This coffee won first place in the special “Super Mujeres” auction of the Cup of Excellence Nicaragua.

TREATMENT

Melba and her family are 100% involved in the coffee process, from planting, to bagging. Freshly picked cherries are taken directly to the pulping and washing station where they are immediately pulped and fermented for 36 hours. The family is careful to wash the grains with clean water between each stage of fermentation. After fermentation, the grains are washed and dried in the shade so as not to create thermal shock and they are placed on raised beds. They will stay there for 8 to 10 days until they are dry enough to be sent to the packing bins. Once the coffee beans have reached the desired state and have a moisture content below 12%, they are bagged and preserved for the next export.

PROFILE AND BOTANICAL VARIETY

Parainema was born in the laboratories of the Honduran Coffee Institute. The researchers aimed to create a variety that would easily adapt to different climates and altitudes, that would resist wind and several types of diseases. It is generally recognized for its chocolate aromas. The coffee you are going to taste will have more notes of jasmine, lemon tea, caramel and tropical fruits. It has a slight malic acidity which brightens the cup of coffee. You will therefore have a lighter coffee which will leave you with soft floral notes in the mouth.

Good tasting !

DAY 9

THE PRODUCER

Melba Lopez, 59, mother of 3, owns a small coffee farm in the municipality of Las Sabanas. In 2006, Melba became a member of the 5de Junio ​​cooperative and since 2009 has been producing high altitude organic coffees of excellent quality, the fruit of her family's commitment, experience and expertise for over 20 years. Between 2011 and 2013, there were diseases that affected the trees and thus reduced the yields of the coffee crop, which is the family's main source of income. With all their efforts, they have carried out various initiatives to develop the farm, such as incorporating cattle, musacea and fruit trees to improve income. This coffee won first place in the special "Super Mujeres" auction of the Cup of Excellence Nicaragua.

TREATMENT

Melba and her family are 100% involved in the coffee process, from planting to bagging. Freshly picked cherries are taken directly to the pulping and washing station, where they are immediately pulped and fermented for 36 hours. The family takes great care to wash the berries with clean water between each stage of fermentation. After fermentation, the grains are washed and dried in the shade to avoid thermal shock, and placed on raised beds. They remain here for 8 to 10 days, until they are dry enough to be sent to the packaging bins. Once the coffee beans have reached the desired state and have a moisture content of less than 12%, they are bagged and stored for the next export.

BOTANICAL PROFILE AND VARIETY

Parainema was developed in the laboratories of the Honduran Coffee Institute. The researchers' aim was to create a variety that would adapt easily to different climates and altitudes, and be resistant to wind and various types of disease. It is generally recognized for its chocolaty aroma. The coffee you're about to taste will have more notes of jasmine, lemon tea, caramel and tropical fruit. It has a slight malic acidity that brightens up the cup of coffee. The result is a lighter coffee that leaves you with sweet floral notes on the palate.

Enjoy!

Follow this link to see how to prepare this coffee

https://en.brulerieduquai.com/blogs/brulerie-du-quai/calendrier-avent-methode-filtre-espresso