Description of roasting flavor of Nicaraguan coffee beans

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Good Nicaragua coffee is printed on the bean bag with the word (S.H.G), which represents coffee produced in high-altitude estates. The Segovia region is an outstanding and unique region composed of cooperatives located on the plateau in the north.

Light Roast City: Lemongrass aromas, citrus acidity is attractive, the taste is as bright and thin as traditional Central American beans, fruit carambola sweet, with mango sour finish.

Medium Roast (General B): Jasmine aromas, citrus acids masked by milk aromas at the front, good quality smooth mouth, sweet plum candy turns red apple sweet after cooling at the end, whole cup coffee is pleasant.

Heavy Roast (Normal C): Peach apricot nutty aroma, taste similar to beeswax texture rich, full of malt sweet and chocolate sweet, Nicaragua coffee heavy roast (slightly strong to rich) is really very suitable for brewing espresso, you can feel the mellow side of Nicaragua coffee.

Owned coffee farms in Nicaragua

Anjing Coffee Farm is located in the world's coffee good region of Central America, Nicaragua Jinotega(1200 meters above sea level), is the first coffee farm owned by Taiwanese in Central America. Dr. Scott Yang is a pediatrician practicing medicine in the United States. He cooperated with his uncle majoring in agricultural biotechnology to buy a coffee farm in Jinotega, Nicaragua. He planted the best coffee varieties and maintained the local ecological characteristics. Not only did he give the land a lot of organic nutrients to protect the health of the soil, but he also strengthened the natural disease resistance of the coffee trees.

The farms of Anjing Estate are headed by agricultural experts and professional managers of Nicaragua nationality. The farm houses and kitchens, provides accommodation for farm staff, sets up a medical clinic in the park and donates land and building materials for the community where the farm is located to build churches to take care of the health and life of farm staff and families.

Nicaragua has a unique coffee ecology, fertile soil and shade planting methods, establishing a good growth environment for coffee. Anjing Manor adopts shade ecological planting in the whole area, hand-picked fully ripe coffee fruits, and post-processing is increasingly refined. Raw beans are twice color sorter and two artificial screening, the defect rate will be reduced to the lowest, and the world's latest patent grain preservation bag packaging, strictly prevent humid subtropical climate.

Anjing Manor high altitude good coffee with clean aroma, rich alcohol, moderate warm fruit acid and sweet bitter balance is excellent. A variety of fruit characters and stone fruit chocolate sweet to show the rich texture and throat, whether single or mixed beans can be outstanding.

Nicaragua

It is mainly divided into four regions: Segovias, Matagalpa/Jinotega, Boaco and Pacific Coast. The highest planting height in Segovia is around 1,500 - 2,000, and the coffee produced is the highest grade SHG (Strictly High Grown).

The volcanic ash and shady cultivation produce high-quality Nicaragua coffee with a mild, mild, slightly acidic flavor suitable for mixed coffee. The volume of Nigerian coffee is the largest of all coffee beans, of which the largest beans produced in Madagalpa are the most distinctive. This giant bean is larger than the average coffee bean, commonly known as the elephant bean, has a distinctive special aroma, and Maragogipe coffee has a round texture, its sister Matagalpa contains wild acidity, with indescribable aroma.

Coffee trees in this area are ancient bourbon species, usually grown on slopes between 1200 and 1500 Michael above sea level, and have been recognized by OCIA (Organic Crop Improvement Association) as excellent organic coffee at high altitudes. Nigerian coffee is especially suitable for deep roasting and is recommended for brewing espresso coffee.

Nicaragua's coffee is mainly grown in the central and northern parts of the country, covered with volcanic ash and cultivated in a shady manner, resulting in high-quality Nicaraguan coffee, which has a mild and slightly acidic flavor and is suitable for mixed coffee. Shade cultivation is characteristic, and coffee beans are washed and dried in the sun. Coffee beans in Nicaragua are larger than those in other countries. Especially Maragogipe (a kind of coffee bean called elephant bean) produced in Madagerba region has clear taste and excellent aroma, this round and soft texture has very high evaluation in the market.

Nueva Segovia is cool in the north-east, and the terrain consists of steep mountains and jungles. It has high acidity, short fruits, moderate sweetness, and dark chocolate, cream, citrus, coconut, peach, raisin and cherry flavors. This coffee acidity is very close to mulberry 1,500 - 2,000

Madagalpa, northeastern mountain region of Metagalpa, cool climate, medium to high acidity, medium volume, high sweetness, fragrant floral fragrance. It is delicate and smooth, and has unique flavors such as chocolate, caramel, fresh fruit, citric acid, etc. This coffee is smooth and soft 1,200 - 1,500

Jinotega Northeast mountain region, cool climate, high acidity, good fruit quality, moderate sweetness, and rich in even milk chocolate taste and raisin, plum, orange, peach, lemon and vanilla taste combination 1,200 - 1,500

Madriz High acidity, short fruit, moderate sweetness and intense tulip aromas. It also contains grapefruit, peach, apple, vanilla, honey and cherry fruit juice flavors

Estelí has moderate acidity, good fruit quality, moderate sweetness, peach, apricot and other flavors, and has foam characteristics. It's a balanced, floral coffee.

Nicaragua coffee has been forgotten in Taiwan these years. Nicaragua coffee is rarely seen. In fact, Nicaragua's planting conditions are no less than those of Central American countries. The coffee produced by Nicaragua is characterized by refreshing and balanced taste. What is amazing is that the coffee produced by small farmers has the clean and bright, sour and soft flavor of Costa Rica coffee in shallow roasting, and exudes the sweet, thick and mellow taste of Colombia coffee in deep roasting. Jinotega and Matagalpa and Segovia regions are home to Nicaragua's finest coffees. Don't underestimate the surprises.