What is the flavor of Nicaraguan coffee beans? What's so special about the taste?

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Some people say: were it not for the hurricane and the turbulent political situation, Nicaragua's coffee achievements would have been more than that. But there are also people who are rehabilitated: it is the influence of altitude or soil that creates a unique "Nicaraguan flavor." Of course, this "Nicaraguan flavor" is not acceptable to everyone.

What on earth is "Nicaraguan flavor"? What are its characteristics? Why do you like those who like them and dislike those who hate them?

What is the special tonality that makes it so different from coffee in other Central American countries?

Just like a dancer dancing in a roundabout way, the darkness covers her body and erodes her face, her life experience is mysterious, her fragrance is special, flickering, like a mystery.

From 1840 to 1940, it was the "coffee boom" of Nicaragua (Coffee Boom). Coffee began to become the main export crop in Nicaragua. Under the strong promotion of the government, foreign companies could easily invest or acquire land, which led to the birth of large estates. After that, the autocratic ruler Somoza established the coffee cooperative (1936-1979), but it was soon overthrown by the Sanding National Liberation Front (Sandinistas). When Nepal entered communist rule in 1979, the coffee trade became very difficult. The CIA began to support the rebels (Contras) in an attempt to overturn the New deal. In order to gain greater benefits, they did not hesitate to attack coffee workers' vehicles, destroy processing plants and create unrest, which dealt another big blow to Nepalese coffee. Nevertheless, coffee is still the most important export cash crop in Nepal. After the 20th century, after the sharp fall in coffee prices (1999-2003), hurricanes and millennium droughts, there are about 40,000 coffee farmers in Nepal today. Due to the shortage of funds for chemical fertilizers, most coffee trees are grown organically. Coffee farmers began to focus on quality, pay attention to production and marketing resume, ("production and marketing curriculum vitae" is coffee can be traced back to a single manor, or a common cooperative formed by producers. ) the coffee industry in Nepal is showing signs of a gradual revival.

The main variety of Nicaraguan coffee is Arabica, in which Kaddura, bourbon, Pacamara and elephant beans all have good quality. The method of treatment is more washing, some of which are in the sun and half in the sun. Nepal is the 13th largest coffee producer in the world.

Because of the low altitude and the influence of native land, Nepalese coffee is different from the bright acidity rising in China and the United States, and its aroma is more stuffy. The flavor is mostly complex, soft, with creamy, chocolate, fruit and almond flavors. There are three stable quality producing areas near Honduras in the north:

Nuyevasaigovia (Nueva Segovia), Ginotica (Jinotega) and Matagapa (Matagalpa)

About 700-1700 meters above sea level, coffee beans are strong and dull, with aromas of chocolate, caramel and almonds, with typical Nicaraguan flavor. These beans have gradually attracted the attention of the international boutique community.

Nicaraguan coffee is as smooth as cream, sour, moist sweetness and gloomy tonality, making one can't help listening to jazz for an afternoon.

On the Internet, many people recommend the brewing method of the French filter kettle. But after all, it is soaking, and it can't suppress the wildness of coffee, which makes the already mediocre and introverted coffee more silent.