Introduction to the Origin and name of Finca Divina Providencia of Manor Dianyi in Nicaragua

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Finca La Divina Providencia is located in Nueva Segovia, Nova Govia District, northern Nicaragua. The owner of the estate is Missel Sosida Misael Sauceda. He and his brothers inherited their father's coffee farm, but none of the other brothers wanted to be coffee farmers. Misel bought the brothers' coffee farm and gradually expanded the size of the estate. At present, it covers an area of 17 acres, with coffee varieties such as Kaddura Caturra, Huang Kaduai Yellow Catuai and elephant bean Maragogype.

The original name of the manor was La Lima, Lima. After getting married, he went to church with his wife. Realizing God's blessing on them every day, he renamed the manor to Finca Divine Providencia. With the help of my enthusiasm for coffee and the use of new technology, we have carefully handled all aspects such as harvesting ripe cherries, proper fermentation and sun drying, so that the quality of Tianyi Manor coffee has been continuously improved, and has repeatedly won prizes in the Cup of Excellence Cup in Nicaragua. Up to 2017, he has won a total of seven wins in the Zhuoyue Cup, including one champion, one runner-up and the fourth.

Michelle owes to God's blessing that he can win many times in the Zhuoyue Cup: try his best to be the most careful in each link, and the rest will be left to God. The high-price auction of winning beans allows Misell to update the wet treatment plant and other post-processing equipment to ensure the continuous improvement of coffee quality! You can even buy another manor: Santa Maria de Guadalupe.

This batch of Tianyi Manor is treated with red Kaddura Red Caturra honey. The dry aromas of shallow baking are walnut, honey, brown sugar and slightly floral aromas, the wet aromas are sour and bright, citrus, red meat plums and cranberries and other fruits are sour and sweet, the grape juice is sweet with honey and a hint of apple peel, the apple juice at medium temperature is sweet with a walnut aftertaste, and some pineapples and red currants are sour and sweet. Medium and deep baked cocoa bitter sweetness with sweet caramel and nutty aromas, followed by some brandy and dry violets, wet chocolate, pine and fir with charming maple syrup, rich taste, sweet caramel, maple syrup and cocoa with a sweet finish of dried litchi, and some roasted sweet potato peel smoke. Very interesting taste!