Nicaraguan coffee producing area, Nicaraguan coffee flavor and taste

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Nicaraguan coffee of high quality is in the forefront of coffee beans in the world and enjoys a good reputation. Its particles are moderate in size, mild in taste and very aromatic and mellow. Nicaragua is located in central Central America, and the best coffee in Nicaragua is produced in Sinotega and Novo Segovia in Matagalpa.

Nicaragua coffee is obscure compared with Guatemala coffee. Compared with high mountain beans in Guatemala, Nicaraguan beans are more balanced and lack a little of their own characteristics. Matagalpa is one of the most beautiful and safest cities in Nicaragua and one of the most pleasant cities throughout the year. You can walk around towns and villages in shorts and T-shirts if you like. In the medium and deep baking degree, with a certain sweet, sour taste is not obvious, with a little chocolate and dried fruit taste, as the temperature decreases, the fruit acid can be felt, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. It is suitable for people who don't like sour coffee, like balanced taste and sweet taste.

Nicaragua has also made great efforts to develop its economy and revive the coffee industry in recent years. Neo-Segovia (Nueva Segovia), Sinotega (Jinotega) and Matagalpa (Matagalpa), the three producing areas near Honduras in the north of Nepal, are about 700-1700m above sea level, with stable quality, large beans and unique Nicaraguan flavor, which have been paid more and more attention by the boutique industry.

The so-called "Nicaraguan flavor" refers to the low flavor, chocolate, caramel sweetness, almond flavor, low sour taste, which is different from the rising tone of bright fruit acid in Central America. In other words, Nepalese coffee tastes boring, which may be related to low altitude or soil and water, and the main variety is Kaddura. Nicaraguan beans are fat and smelly, and are suitable for both deep and shallow baking. If you pick shallow baking, 30 seconds before the oven, you might as well turn off the engine and glide, the air door is turned off small, it is easier to develop almond aroma.