The new species derived from the cross between elephant beans and different varieties emit a completely different charm from the past.

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Nicaraguan coffee has been forgotten in Taiwan in recent years, and Nicaraguan coffee is rarely seen. In fact, the planting conditions of Nicaragua are not inferior to those of Central American countries. The coffee produced by Nicaragua is characterized by a fresh and balanced taste. What is amazing is that the coffee produced by small farmers is as clean and bright as Costa Rican coffee in shallow roasting, and it is sweet and thick when it is roasted deeply. Mellow and full-bodied taste. Don't underestimate the surprises of Jinotega, Madaguelba and segovia, which are the producers of fine Nicaraguan coffee.

Fine Nicaraguan coffee will be printed on the bean bag (S.H.G), representing coffee produced by high-altitude estates. Segovia is an outstanding and unique area composed of cooperatives located on a high platform in the north.

Light baked City (fragrance): lemon grass aroma, citrus slightly sour is very attractive, taste as bright and thin as traditional Central American beans, fruit carambola sweet, with a sweet and sour mango finish.

Medium baking (general B): the aroma of jasmine, citrus acid is masked by the aroma of milk in front, high-quality slippery mouth, the sweetness of plum candy turns to red apple after cooling at the end, and the whole cup of coffee is pleasant.

Heavy roasting (general C): peach apricot nutty aroma, taste similar to beeswax texture mellow, full of malt and chocolate sweet, Nicaraguan coffee heavy roasting (slightly strong to strong) is really very suitable for brewing Italian coffee, you can feel the mellow side of Nicaraguan coffee.

Briefly introduce the situation of beans in several local manors.

Storm Manor Francesco washing treatment / Maracaturra

Missiami treatment of Tianyi Manor / Red Caturra

Florence Solar treatment / Javanica

Dianyi Manor Missiah Sunshine / Red Caturra

Storm Manor Francesco Sun / Maragogype

Saca River Manor Isasio Sun / Pacamara

Anayabee Solar treatment / Maracaturra

Regardless of the name of the manor, we can find that these Nicaraguan coffees are different in raw bean varieties and post-processing. In general, raw coffee beans can be divided into water washing, sun drying, and honey treatment. In terms of varieties, the well-known elephant bean (Maragogype) is well-known. In recent years, new species derived from different varieties have been crossbred, such as Maracaturra combined with Kaddura, Pacamara combined with Pacas, or long-grained Javanica successfully bred in Nicaragua, with the addition of these new varieties and treatments. Let Nicaraguan coffee exude a completely different charm from the past!