Nicaraguan coffee: mysterious life experience, special flickering aroma, like a mystery, how to drink?

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A brief history of coffee in Nicaragua:

During the year, it was Nicaragua's "coffee boom" (Coffee Boom)

Coffee began to become a major export crop in Nicaragua, which was vigorously promoted by the government.

Foreign companies can easily invest or acquire land, leading to the birth of large manors.

Then the autocratic ruler Somoza established the coffee cooperative (1936-1979).

But it was soon overthrown by the Sangding 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 overthrow the New deal in order to gain greater benefits

They did not hesitate to attack coffee workers' vehicles, sabotage processing plants and create unrest.

This is another big blow to Nepalese coffee. In spite of this, coffee is still the country's most important export cash crop.

After the 20th century, coffee prices plummeted (1999-2003), hurricanes and millennium droughts

Today, there are about 40,000 coffee farmers in Nepal. Due to the shortage of funds for chemical fertilizers, most coffee trees are grown organically.

Coffee farmers began to focus on quality and production and marketing experience.

("production and marketing resume" means that coffee can be traced back to a single manor, or a common cooperative formed by producers. )

Nigeria's coffee industry is showing signs of a gradual revival.

Nicaraguan Coffee Mini File:

The main variety is Arabica, in which Kaddura, Bourbon, Pacamara and Elephant beans all have good quality.

The treatment method is more washing, and part of it is half-sun.

Nepal is the 13th largest coffee producer in the world.

It is mainly divided into four major producing areas, namely (Segovias), Madaguelba / Henodeka area (Matagalpa/Jinotega), Polgo District (Boaco) and Pacific Coast area (Pacific). The highest planting height in Bosnia and Herzegovina is about 1500-2000, and the coffee produced is the highest SHG (Strictly High Grown).

Planted with volcanic ash and shaded by trees, high-quality Nicaraguan coffee is produced. Its flavor is mediocre, soft and slightly sour, so it is suitable for comprehensive coffee. The volume of Nepalese coffee is the largest of all coffee beans, among which the giant beans produced in Madagelba are the most distinctive. This kind of giant bean particles are larger than ordinary coffee beans, commonly known as elephant beans, with a distinctive special flavor, but also with the round texture of Maragogipe coffee, its sister product Matagalpa contains wild acidity and indescribable aroma.

Coffee trees in this area are several ancient bourbon species, usually planted on hillsides at an altitude of 1200 to 1500 meters, and have been recognized as excellent organic coffee at high elevations by the OCIA (Organic crop improvement Association). Nepalese coffee is particularly suitable for deep roasting and is recommended for brewing espresso.

Sweet and mellow. With sweet chocolate aromas and slightly fruity orange aromas. Moderate acidity, bright, supple taste and full finish.

Nicaraguan coffee is grown in fertile volcanic soil. Due to the geographical planting method, coffee beans have low acidity and high sweetness.

The taste is medium, the flavor is mellow and easy to taste, and the fruity aroma of the coffee is more fresh and fresh after cooling.

Flavor: the flavor is sweet and mellow. With sweet chocolate and slightly fruity orange aromas.

Baking degree: medium baking is recommended to highlight the sweet fruit flavor.

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 those who like it like it very much and those who dislike it so much?

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

Like a dancer dancing in a roundabout way, the darkness covers her body and erodes her face

Her life background is mysterious, the smell is special, flickering, like a mystery.

If you are also curious, then invite you to read the charming Nicaraguan coffee.

Elevation classification of Guatemala:

(ultra-high altitude) (SHG):

High altitude) (HG):

Middle altitude) (MG):

(low altitude) (LG):

Nicaraguan coffee features:

Because of the lower altitude, and the influence of the wind and soil

Unlike the bright acidity rising in China and the United States, Nepalese coffee has a stuffy aroma.

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 to 1700 meters above sea level, coffee beans are of strong shape.

The palate is particularly dull, with aromas of chocolate, caramel and almonds, with a typical Nicaraguan flavor

These beans have gradually attracted the attention of the international boutique community.