What are the flavor and taste characteristics of the washing treatment of Fatima Manor in Nicaragua?

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What are the flavor and taste characteristics of the washing treatment of Fatima Manor in Nicaragua?

Nicaragua is mainly divided into four major producing areas, namely, Segovias in Bosnia and Herzegovina, Matagalpa/Jinotega in Madagelba / Henodeka region, Boaco in Borgo region and Pacific coastal region. The highest planting height in Bosnia and Herzegovina is about 1500 ~ 2000. The coffee produced is the most advanced SHG (Strictly High Grown) covered with volcanic ash and shaded by trees, resulting in high-quality Nicaraguan coffee with mediocre, soft and slightly sour flavor.

The volume of Nepalese coffee is the largest of all coffee beans, among which the giant beans produced in Madagelba are the most distinctive. The granules of this kind of giant beans are larger than those of ordinary coffee beans and are generally called elephant beans.

With a distinctive special aroma and the round texture of Maragogipe coffee, its sister Matagalpa contains wild acidity and indescribable aroma. Coffee trees in this area are several ancient bourbon species, which are usually planted on hillsides at an altitude of 10 meters. They have been recognized as excellent organic coffee at high elevations by the OCIA (Organic crop improvement Association).

Flavor: creamy aroma, toffee sweetness, grapefruit peel aroma, orange, kiwi acid, middle tea aroma.