Nicaraguan coffee hand brewing parameters-March cooperative quality Nicaraguan coffee in San Juan producing area

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

March Cooperative of San Juan, Nicaragua

Producing area: Madriz Leoko San Juan

Varieties: Caturra, Catuai

Treatment: washing

Altitude: 1250 m

Certification: fair Trade, OCIA Organic Certification,

San Juan is one of the quality coffee producing areas in Nicaragua, while the March Cooperative is a small cooperative established in the San Juan region in 2008, with 15 of its 49 members being small-scale female coffee farmers, currently under cultivation and management of 140 hectares. Coffee is harvested for shade planting, native tree species conservation and farmers' management to maintain ecosystems that promote biodiversity, as well as soil and water conservation.

Nicaragua is the largest but relatively sparsely populated country in Central America. Misty jungles and cloud-covered volcanoes, streams and lakes make up a poetic landscape and give the coffee a beautiful look. Coffee accounts for 53% of the country's agricultural production and is the main income of 45000 families.

Coffee cultivation in Nicaragua began in the mid-19th century. Most coffee is grown in the mountains of the central and northern regions of Nicaragua: Madriz, Novo Segovia and Estri. It is famous for its floral fragrance, unique regional flavor and bright acidity.

Flavor description: mild, soft and sour, balanced to medium thickness, with hazelnut chocolate tail