Characteristics of taste and flavor of Nicaraguan coffee planted at altitude

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Nicaragua is one of the major coffee producing countries, producing high-quality coffee. Even coffee from the Antigua Mountains of Guatemala, which is famous in Asia, imports raw beans from Nicaragua, although Nicaraguan coffee is not well-known in Asia. But in fact, Nepalese coffee is already famous all over the world (Starbucks has many cooperative coffee farmers in Nepal), while the coffee quality produced by several coffee producing countries in Central America, such as Guatemala, Costa Rica and Nicaragua, is similar, mainly due to weather conditions, soil fertility, planting height and other conditions.

Nepalese coffee cultivation and production has a unique environment, the spread of fertile volcanic ash soil, coupled with shade planting methods, to establish a good production quality, Nepalese coffee has a rich mellow and fragrant taste, moderate acidity and a good sense of balance of bitter taste, which is regarded as top grade in the eyes of international coffee experts.

Nicaraguan coffee belongs to high altitude, but its acidity is not sharp and has a wide range of flavors, some taste like beans from Mexico's Oxaca region, some taste like Guatemalan beans, some have citrus flavor and a bright and lively taste. For example, Ilana beans from TresSoles Anjing Coffee Manor in Gino Dejia have a wide range of roasting degrees, from roasting to deep roasting to deep roasting can get their own great taste, especially after the second explosion, there is still a good balance and an unprecedented exciting bitter sweet taste, people who like single espresso might as well try. Nicaraguan coffee varieties also come from a wide range of sources, such as Tibica, Bourbon, Kaddura and Paka, as well as exotic coffee beans, such as Pacamara's round beans, Guawa's long beans and Mara Gogippe's giant beans. Nicaraguan coffee, whether from ancient traditions or exotic tree species, has shown amazing performance in recent years, but it is the most often neglected and forgotten coffee.