Historical Flavor characteristics of Metagalpa Coffee in Metagaba, four Coffee producing areas in Nicaragua

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Nicaragua

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 trees, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor, which is suitable for comprehensive coffee. Nicaraguan 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. The coffee trees in this area are several ancient bourbon species, usually planted on the hillside of 1200 to 1500 Michael above sea level, and have been recognized as excellent organic coffee at high altitude by the Organic crop improvement Association (OCIA). Nicaraguan coffee is particularly suitable for deep roasting and is recommended for brewing espresso.

The excellent Nicaraguan coffee is among the highest in the world, it is mild and delicious, moderate granule, very fragrant. In many countries, coffee production has been seriously affected for political reasons. Nicaraguan coffee industry is no exception. The 1979 revolution forced coffee planters to flee to Miami. A period of indecision followed, when the government considered whether to redistribute land, including many plantations, which led to a shortage of coffee and a decline in production, from more than 1 million bags in the early 1970s to less than 600000 bags in 1990.

Now the government has opened up the coffee industry and private owners have taken control of the market. The best Nicaraguan coffee is grown in the north and middle of the country, and the best coffee is produced in Jinotega and NuevoSegovia in Matagalpa. The finest Nicaraguan coffee is classified as Middle Estrich Tamant Altura (CentralEstrictamendteAltura) coffee, which has moderate acidity, delicious aroma and is very lovable. Coffee beans of poor quality are widely used to mix coffee.

Nicaraguan coffee features:

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

Nicaraguan 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 in the north near Honduras:

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.

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