Distribution characteristics of planting Historical Manor in Coffee Bean growing area of Nicaragua

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Nicaraguan coffee is mainly produced in the central and northern part of the country, covered with volcanic ash and shaded by trees, resulting in high-quality Nicaraguan coffee, which has a mediocre, mild flavor and is suitable for comprehensive coffee. Shade planting is its characteristic, while coffee beans are washed and dried in the sun. Nicaraguan coffee beans are larger than those of other countries. In particular, Maragogipe (a huge tree species called elephant beans) from Madagelba has a clear taste and excellent aroma, which is highly valued in the market for its round and soft texture.

The cool northeast of Nueva Segovia in New Segovia features steep mountains and jungles with high acidity, short fruits, moderate sweetness and flavors of dark chocolate, cream, citrus, coconut, peach, raisins and cherries. The acidity of this coffee is very close to that of mulberry 1500-2000.

The northeast mountain region of Metagalpa in Madagascar has a cool climate with high acidity, medium volume, high sweetness and fragrant flower fragrance. It is both delicate and smooth, with unique flavors such as chocolate, caramel, fresh fruit, citric acid and so on. This coffee feels smooth and soft 1200-1500

The northeast mountain region of Jinotega in Genotega has a cool climate with high acidity, good fruit quality and moderate sweetness, with a uniform flavor of milk chocolate and a combination of raisins, plums, oranges, peaches, lemons and vanilla 1200-1500

Madriz Madriz has high acidity, short fruit, moderate sweetness and strong tulip aromas. It also contains a variety of fruit juice flavors such as grapefruit, peach, apple, vanilla, honey and cherry.

Estri Estel í has moderate acidity, good fruit quality, moderate sweetness, peach, apricot and other flavors, and has the characteristics of foam. It is a kind of coffee with balanced quality and floral flavor.

A proprietary coffee farm in Nicaragua

Anjing Coffee Manor is located in Jinotega (1200 meters above sea level) in Central America, Nicaragua, a good coffee area of the world. It is the first coffee farm run by Taiwanese in Central America. Yang Ziqing (Dr. Scott Yang) is a pediatrician practicing medicine in the United States. In cooperation with his uncle who specializes in agricultural biotechnology, Yang Ziqing bought a coffee farm in Jinotega, Nicaragua, and planted the best coffee varieties with local ecological characteristics. He not only gave the land a large amount of organic nutrition to protect the health of the soil, but also strengthened the natural disease resistance of coffee trees.

The farm of Anjing Manor is headed by agricultural experts and professional managers of Nicaraguan origin. The farm has houses and kitchens, provides accommodation for farm staff, sets up medical clinics 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 livelihood of farm employees and families.

Nicaragua has a unique coffee ecology, fertile soil and shade planting, which has established a good growing environment for coffee. Anjing Manor adopts shade ecological planting in the whole area, picks fully ripe coffee fruits by hand, and the post-processing is becoming more and more sophisticated. Raw beans have been twice color sorter and twice manual screening, reduce the defect rate to the lowest, and use the world's latest patent grain fresh-keeping bag packaging, strictly prevent the humid subtropical climate.

Anjing Manor's high-altitude coffee has a clean aroma, rich mellow, moderately moist acidity and a good balance between sweet and bitter taste. A variety of fruit personality and drupe chocolate sweet show rich layers of taste and throat rhyme, whether single or comprehensive beans can perform well.

The fine Nicaraguan coffee is printed with the word (S.H.G) on the bean bag, which represents the coffee produced by the high-altitude manor. Segovia is an outstanding and unique area composed of cooperatives on the high platform in the north.

Light baked City (fragrance): lemon grass aroma, citrus slightly sour is very attractive, taste as bright and thin as traditional Central American beans, fruit carambola sweet, with a sweet and sour mango finish.

Medium baking (general B): the aroma of jasmine, citrus acid is masked by the aroma of milk in front, high-quality slippery mouth, the sweetness of plum candy turns to red apple after cooling at the end, and the whole cup of coffee is pleasant.

Heavy roasting (general C): peach apricot nutty aroma, taste similar to beeswax texture mellow, full of malt and chocolate sweet, Nicaraguan coffee heavy roasting (slightly strong to strong) is really very suitable for brewing Italian coffee, you can feel the mellow side of Nicaraguan coffee.

Nicaragua

It is mainly divided into four major producing areas, namely (Segovias), Madaguelba / Henodeka area (Matagalpa/Jinotega), Polgo District (Boaco) and Pacific Coast area (Pacific). The highest planting height in Bosnia and Herzegovina is about 1500-2000, and the coffee produced is the highest SHG (Strictly High Grown).

Planted with volcanic ash and shaded trees, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor, which is suitable for comprehensive coffee. The volume of Nepalese coffee is the largest of all coffee beans, among which the giant beans produced in Madagelba are the most distinctive. This kind of giant bean particles are larger than ordinary coffee beans, commonly known as elephant beans, with a distinctive special flavor, but also with the round texture of Maragogipe coffee, its sister product Matagalpa contains wild acidity and indescribable aroma.

The coffee trees in this area are several ancient bourbon species, which are usually planted on the hillside of 1200 murmur1500 Michael above sea level, and have been recognized as excellent organic coffee at high altitude by the Organic crop improvement Association (OCIA). Nepalese coffee is particularly suitable for deep roasting and is recommended for brewing espresso.

Nicaraguan coffee has been forgotten in Taiwan in recent years, and Nicaraguan coffee is rarely seen. In fact, the planting conditions of Nicaragua are not inferior to those of Central American countries. The coffee produced by Nicaragua is characterized by a fresh and balanced taste. What is amazing is that the coffee produced by small farmers is as clean and bright as Costa Rican coffee in shallow roasting, sour, delicate and gentle, and Colombian coffee is sweet and thick when roasted deeply. Mellow and full-bodied taste. Don't underestimate the surprises of Jinotega, Madaguelba and segovia, which are the producers of fine Nicaraguan coffee.