Nicaragua Coffee Features, Flavors of Nicaragua Coffee

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High quality Nicaragua coffee, grown in the north and centre of the country. Coffee is Nicaragua's pillar industry, producing nearly a hundred thousand tons of coffee beans every year. Many people who have tasted Nicaragua coffee usually think that it is no different from Salvadoran coffee or Honduran coffee. It is rich aroma, smooth and delicate, slightly bitter finish, as if the wine in the faint flavor.

Nicaragua

Famous representative coffee: Nicaragua

Coffee in Nicaragua is grown mainly in the central and northern parts of the country and is characterized by shade cultivation, while coffee beans are washed and dried in the sun.

The high-quality Nicaragua bean, Maragogipe (a tree species known as the elephant bean), received high marks. This coffee has a balanced taste and lacks the vibrant acidity found in other Central American coffees, but it has a clear taste and excellent body. This rounded and soft texture also makes it stand out from the generally moderate evaluation of Guatemalan coffee and is loved by many people.

Nicaragua 2005 CoE (Cup of Excellence) Competition winning coffee beans, i.e. competition winning coffee beans, yield is small, relatively rare. The appearance is very clean, basically do not have to pick, it is recommended to bake a burst of middle left and right beans, cinnamon roast cinnamon baking degree.

Nicaragua is known as "the country of volcanic lakes" because of its many lakes and volcanoes. Volcanic soil rich in minerals produces excellent coffee beans. The most famous coffee produced from volcanic ash soils is hawaiian kona kona.

The Cup of Excellence is the most esteemed award given out for specialty coffees. These awards come from a strict competition that selects the very best ... The Cup of Excellence competition is judged by Coffee Contest, an American nonprofit organization. These competitions last for dozens of days, and only a small number of winners receive the highest honor after being severely judged by coffee juries and international professional cup testers. Organizers then auction the beans to bidders around the world, often in fierce competition.