How to roast Nicaraguan coffee producing areas with segovia alpine beans

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In recent years, Nicaraguan coffee is rarely seen. In fact, the growing conditions of Nicaragua are not inferior to those of Central American countries. The coffee produced by Nicaragua is characterized by a refreshing and balanced taste. What is amazing is that the coffee produced by small farmers is as clean and bright as Costa Rican coffee in shallow roasting, sour, meticulous and soft, and the Colombian coffee is sweet and full-bodied when roasted deeply. Don't underestimate the surprises of Jinotega, Madaguelba and segovia, which are the producers of fine Nicaraguan coffee. The fine Nicaraguan coffee is printed with the word (SHG) on the bean bag, which represents the coffee produced by the high-altitude manor. Segovia is an outstanding and unique area composed of cooperatives on the high platform in the north.

Light baked City (fragrance): lemon grass aroma, citrus slightly sour is very attractive, taste as bright and thin as traditional Central American beans, fruit carambola sweet, with a sweet and sour mango finish. Medium baking (general B): the aroma of jasmine, citrus acid is masked by the aroma of milk in front, high-quality slippery mouth, the sweetness of plum candy turns to red apple after cooling at the end, and the whole cup of coffee is pleasant. Heavy roasting (general C): peach apricot nutty aroma, taste similar to beeswax texture mellow, full of malt and chocolate sweet, Nicaraguan coffee heavy roasting (slightly strong to strong) is really very suitable for brewing Italian coffee, you can feel the mellow side of Nicaraguan coffee.