Introduction to the Historical Flavor and Flavor of Segovia Segovia Coffee in four Coffee producing areas of Nicaragua

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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.

New Segovia (Nueva Segovia) is one of three boutique coffee producing areas in northern Nicaragua near Honduras. In recent years, the coffee estate in New Segovia has performed very well in the COE competition.

New Segovia

The cool northeast of Nueva Segovia features steep mountains and jungles with high acidity, short fruits, moderate sweetness and flavors of dark chocolate, cream, citrus, coconut, peach, raisins and cherries. The acidity of this coffee is very close to that of mulberry 1500-2000.

Farmers in New Segovia are generally small-scale, with the main circulation pattern of selling shelled fruits to farmers' associations or processing plants. Among them, the Florencia treatment plant is used to purchase high-quality fruits at a high price relative to quality. As a result, farmers are willing to sell high-quality fruit to Florence. According to different quality, it is handed over to other processing plants respectively.

Of course, the reason for giving it to Florence is not just because of the purchase price, but also because the person in charge of the Florence processing plant values the interaction with "farmers who grow a good cup and can be trusted". And also provide planting guidance. Trust in each other's relationship and guidance, and then because of the purchase price, this processing plant can gather high-quality fruit. Further processing of the fruit is also in very strict quality management, and related cup evaluation test quality control.

Although the Florencia treatment plant is only four years old since its establishment, it has realized the quality of Nicaraguan coffee by introducing planting techniques and management techniques learned in Costa Rica.

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