Characteristic flavor of Nicaraguan Queen Coffee

Nicaraguan Queen Coffee

Nicaraguan coffee with excellent alpine origin is among the best in the world. It is mild and delicious, with moderate granules and acidity, and is very fragrant. It is very popular for mixing coffee and making Italian coffee.

Ladro bakers strictly select coffee beans from Queen Conquistador Manor in Nicaragua

The main reason is that her natural sun after washing and fermentation gives people a "floating taste", especially for other individual coffee beans. This time, it is especially introduced to coffee lovers to have a look. Her sour, sweet and fragrant taste is floating on the upper jaw. This bean has a rich taste of chocolate caramel in the mouth and immediately produces sweet and sour taste.

Product features:

◎ producing area: Nicaragua

Natural sun after ◎ washing and fermentation

◎ is mild and delicious, with moderate particles and acidity, and is very aromatic.

◎ is sour, sweet and fragrant, all floating on the upper jaw. I just want to drink it in one mouthful.

High-quality Nicaraguan coffee, grown in the north and middle of the country. Coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans every year. Many people who have tasted Nicaraguan coffee usually think that it is no different from Salvadoran coffee or Honduran coffee. It is full-bodied, smooth and delicate, with a slightly bitter finish, like a faint taste in a wine.

In many countries, coffee production will be seriously affected for political reasons. Nicaraguan coffee industry is no exception. The 1979 revolution forced coffee planters to flee to Miami. A period of indecision followed, when the government considered whether to redistribute land, including many plantations, which led to a shortage of coffee and a decline in production, from more than 1 million bags in the early 1970s to less than 600000 bags in 1990. Now the Government has opened up the coffee industry and private owners have taken control of the market. The best coffee is produced in Sinotega and Novo Segovia in Matagalpa. It has moderate acidity, delicious aroma and is very lovely.

When tasting Nicaraguan coffee, it is best to drink cold water first, so that you can better feel its mellow taste. Drink coffee while it is hot, because the tannins in Nicaraguan coffee are easy to change during cooling, and the taste becomes sour, which will affect the flavor of the coffee. You can add the right amount of sugar, and then add cream. Enjoy a cup of high-quality Nicaraguan coffee, you can not only experience the different levels of coffee taste, but also help to improve the ability to appreciate coffee.