Flavor characteristics of Nicaraguan coffee, Nicaraguan coffee bean varieties

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Nicaragua coffee has a wide range of flavor attributes. Some coffees have a high body, like Mexican coffee, while others have a bright acidity, like African coffee. Nicaragua coffee plant used coffee varieties are mostly traditional iron pica, there are also a few bourbon and cadura varieties planted.

Overall, Nicaragua coffee is characterized by peace but without losing flavor. Full city and Viennese are both good choices when roasting Nicaragua coffee. A medium depth roast gives Nicaragua coffee a mellow bitterness and an excellent balance.

Nicaragua La Esperanza

Country of manufacture: Nicaragua

Grade: SHG

Planting area: Sinotega

Label: La Esperanza

Treatment method: wet treatment and raw sun

Appearance: 0d/300gr, 17-18SCR

Breed: Cadura

Note: The dry aroma is rich in chocolate flavor, accompanied by hazelnut and cocoa aromas. The moist aroma also has chocolate flavours with orange peel aromas. Bright lemon fruit acids and a long cocoa finish are wonderful at the city+ roast.

Dry aroma (1-5): 3.8

Wet aroma (1-5): 3.8

Acidity (brightness)(1-10): 8.9

Taste (layering)(1-10): 8.8

Taste (body)(1-5): 3.4

Aftertaste (Residue)(1-10): 8.9

Balance (1-5): 2

Base Points (50):50

Total score (max. 100):89.6

Intensity/Main Attributes: Medium intensity/definite chocolate flavours with citrus and spice embellishments

Recommended baking level: full city

Contrast: Very refined, clear, clear Nicaragua coffee

Nicaragua Caturra Coffee Bean

[Baking degree] Recommended baking degree city+

[Origin] Nicaragua/Madriz production area

More than 1400M

Finca E1 Suyatal 2009 COE Cup Winners Manor Bean

[Raw bean treatment] washing fermentation, the whole process of the shelf after the sun

Nicaragua has a deep, chocolate, caramel sweet, almond flavor, bright acidity, and a bright acidity that is different from the traditional Central American acid. Nicaragua coffee planting ecology has a unique environment, fertile volcanic soil, plus shade planting methods, established a good growth physique, so that Nicaragua beans not only have rich alcohol and fragrance taste, in the eyes of international coffee experts as top grade, gradually received the attention of fine industry.

Madriz Alpine Bean is an ecological coffee with a very hard shell. It is grown in a pure natural environment and uses complex operations to maintain the delicate aroma and taste of coffee. It is grown in Matagalpa and Jinotega in northern Nicaragua. The average annual rainfall is 1500-1700mm and the temperature is between 20-29 degrees Celsius. All of them adopt the method of manual selection of coffee, and the labor and time cost alone exceeds that of ordinary beans.