Nicaraguan coffee producing area, Nicaraguan coffee bean variety introduction.

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Nicaragua is mainly divided into four major producing areas, namely, Segovia (Segovias), Madaguelba / Henodeka (Matagalpa/Jinotega), Polgo (Boaco) and Pacific Coast (Pacific). The highest planting height in Segovia area 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 high-altitude hillsides, and have been recognized as excellent organic coffee at high altitude by the OCIA (Organic crop improvement Association).

Nepalese coffee is particularly suitable for deep roasting and is recommended for brewing espresso.

With regard to Javanica varieties, as a result of joint research on varieties in several Central American countries in the early 1980s, many varieties were collected to CATIE in Costa Rica.

The purpose of the study includes many aspects, but it is mainly in the research of planting and disease resistance, not aiming at the characteristics of cup feeling. As a result, improved varieties such as Caturra with better planting ability or Catimor with better disease resistance were introduced by some countries, while Java varieties with lower planting ability and weak disease resistance were not introduced.

At that time, Javanica began to be evaluated again in recent years after it was planted in Nicaragua, and it was also recognized as a variety with a high cup feeling.

Javanica has been recorded as a natural mutant of Java varieties, but there is not enough investigation to know.

In addition, the Javanese variety was selected from Ethiopia in Ethiopia in 1928, so it was later called the Javanese variety.