The Cocoa River Cooperative in San Juan, Nicaragua introduces the difference between light baking and deep baking of Nicaraguan elephant beans.

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Introduction to the background of Nicaraguan elephant beans

Nicaraguan coffee is not well-known in China in recent years, except for the traditional typical tree species such as Maragogype and Java, which are seldom mentioned by coffee lovers. In fact, the growing conditions of Nicaraguan coffee are not inferior to those of Central American countries. The coffee grown at high altitude with shade has a round, balanced taste and less sharp acidity. With neighboring Honduras to the north, Honduras has become another coffee trend in Central America in the past year or two. Most of the fine coffee beans come from the central Jinotega and Madaguelba regions. In recent years, coffee trees are mainly catarra, with some typical and bourbon, and so on. Good Nicaraguan coffee will be printed on the bean bag (S.H.G) to represent coffee beans produced at high altitude. Nicaraguan coffee gives people a clean, clear and balanced taste and a good impression of not being sharp and sour.

On the left is the Nicaraguan elephant bean tree coffee, on the right is the common Kaddura tree coffee.

Elephant beans are about 2 or 3 times larger than ordinary coffee.

Coffee cultivation in San Juan, Nicaragua

San Juan, Nicaragua (San Juan) is a city to the north near Honduras. The introduction of the San Juan Cocoa River (del Rio Coco) cooperative is guided by the Organic Agriculture improvement Association (O.C.I.A) to guide the cultivation of alpine beans (S.H.G) for the construction of production infrastructure, and is a coffee cooperative certified by the Fair Trade Association (F.T). The most important feature of coffee beans is that raw beans have mixed elephant beans, San Juan Cocoa River coffee beans have a stable, balanced and smooth style, and the acidity is fine, lively, lively and clean. The trend of the whole coffee develops to the sweetness of apple oranges, which is very popular.

The light and deep baking of Nicaraguan elephant beans:

Shallow baking end (City): the dry aroma of coffee after grinding has the aroma of nutty melon seeds, and after brewing, it exudes the special aroma of lavender, with a balanced, consistent and smooth taste, grapefruit acid is very subtle, non-irritating, not complex, light burden, and the remaining rhyme is a pleasant ending from acid to sweetness.

Re-baking second explosion (Full City): after the coffee bean is ground, the aroma of peanut bread is strong, and the sweetness of apple and orange jam is distributed all over the tongue, which has the greasy taste of soft maltose, and the honey syrup of Huigan is fine and persistent.

Country: Nicaragua

Producing area: San Juan

Treatment: washing

Variety: bourbon

Flavor description: orange fruit notes, nutty, cigar aroma, caramel, Chinese fir, round acidity, smooth taste