Nicaragua is what beans, Nicaragua coffee producing flavor

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Coffee is Nicaragua's main export. According to the president of the Nicaraguan Coffee Farmers' Federation, due to the poor harvest of coffee in Nicaragua's Pacific region, the country's total coffee production in 1998 may be 12% lower than that in 1997. In the 1997-1998 coffee year, Nicaragua harvested a total of 1.422 million bags (46kg per bag) of coffee, the best harvest in 14 years after coffee production hovered around 1 million bags. It is estimated that the income from coffee exports in 1998 will be about 1.6 billion US dollars, and Nicaraguan coffee production will drop sharply. Wei Kailei coffee is Nicaragua's main export product. According to the president of the Nicaraguan Coffee Farmers' Federation, due to the poor harvest of coffee in Nicaragua's Pacific region, the country's total coffee production in 1998 may be 12% lower than that in 1997.

Major export markets for Nicaraguan coffee include the United States, Venezuela, Belgium, Germany, Canada, Italy, Finland, Japan, Spain, the United Kingdom, Sweden, Norway, France and Australia.

[product name]: Nicaraguan coffee beans Los Congo Manor 2011COE runner-up manor Kaddura species

[Guojia]: Nicaragua / Nicaragua

[producing area]: new Segovia / Nueva Segovia

[farm name]: Los Congo Manor / Los Congos Estate

[farmer]: Rene. Martin

[sea pull]: above 1550m

[class]: SHB

[variety]: bourbon Kaddura Caturra

[raw bean treatment]: washed and dried in the patio

[net content]: 227 grams (half pound)

[special color]: bake on the same day for you. After placing the order, we will immediately bake and ship the goods, and call us to make an appointment before we come. For example, we have to wait for baking in person.

[cup test report]

Dry fragrance: White grapefruit, honey, maltose, flowers, tea

Wet fragrance: caramel, milk chocolate, green apple, citrus, peach

Sip:

The whole flavor is clean and sweet, with Kaddura sweet characteristics, bright and fresh green apple acid, a hint of rose tea, white grapefruit in the middle, clear and clean and pleasant taste. Huigan apple honey orange fruit is sweet, balanced and juicy, sweet after rhyme.

Caturra Kaddura is a hot variety in recent years. It is a natural variety of bourbon and has been cultivated in Central and South America since 1950s.

[introduction to the Manor]

Los Congo Manor is located in the town of San Fernando in New Segovia, Nicaragua, in the north of Nicaragua, near the Honduran border, which is the highest producing area in Nicaragua. Near the other side of it, it is also the best producing area in Honduras.

Los Congo Manor is one of the few estates that are self-sufficient, raising livestock, logging and making organic fertilizers from coffee berries, so that their planting and treatment processes do not use chemicals at all. It has unique conditions in Central America-- rich water resources, excellent water quality, growing coffee and excellent volcanic mud soil, and the cultivated soil area can be cultivated in rotation. Let the soil rest properly to maintain its fertility, alpine shade planting, dripping water washing bean technology and other conditions, the harvest period needs 2 years to take care of, the cost is high, so the Kaddura taste of the area is more with lemon or citrus soft fruit acid. On the whole, it gives people the impression of fragrant and attractive and outstanding flavor.

Rene, the owner of the manor. Martin inherited his father Jose. Liu Ruoying, the main varieties of the manor are Kaddura and Pakamara. The Pacamara of the estate was the runner-up of COE in 2009, and Martin's father accepted the advice of a friend to plant Pacamara from El Salvador because of its productivity and cold resistance.

[introduction to the country of production]

The planting conditions in Nicaragua are not inferior to those in Central American countries. Coffee with shade at high altitude is grown in a round and balanced taste with less sharp acid. The main unknown factor is war and hurricanes, resulting in the unsustainable operation of a single farm. There is no historical data for raw bean merchants to track and consult farm data, until after 2003, the bad factors leading to coffee quality are removed, and backward traffic is also fully built. Good coffee continues to emerge.

Nicaraguan coffee is grown in fertile volcanic soil, and SHG is the best harvested from 1500 to 2000 meters above sea level. The local climate belongs to alpine terrain, which is surrounded by thick fog all year round and covers the whole mountain forest, resulting in a low-temperature and humid climate. Years of mating evolution of tree species and insisting on the ancient and time-consuming treatment process retain natural acid and strong aroma. The shaded planting sunshine is uniform, the coffee fruit grows slowly and indirectly absorbs the moisture caused by the thick fog, so the flavor of coffee beans is lively and changeable, such a good coffee growing environment Therefore, the coffee bred has the characteristics of slightly sour and moist. After careful taste, the aroma of fruit and chocolate can be vaguely released from the throat, rich mellow and multi-level sweet taste, even with the simplest filter-drop brewing. It can also satisfy the desire of your taste buds, so that drinkers can't help but fall in love with the charming taste.