Story of the Origin of Nicaraguan Coffee description of the flavor and taste of Nicaraguan coffee beans

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In today's boutique coffee market, Nicaragua is actually less eye-catching, its production is low, and its flavor does not seem to be as outstanding as that of neighboring Costa Rica. The first time I faced up to this bean was when I helped my friend prepare for the game a few years ago. At that time, we had a lot of choices, such as... The rosy summer of all countries. (chuckles) and in the end, we chose a bean that didn't have any hope, but showed a very charming flavor during the cup test-tanned Nicaraguan coffee beans.

It has a clear cantaloupe aroma, with mango and yellow peach flavors filling the mouth. The obvious sun-fermented sauce has long-lasting sweetness, good weight, high smoothness and stickiness. It was probably after drinking this cup that I became interested in Nicaragua, a small coffee country. General situation of Coffee Industry in Nicaragua

The vast majority of Nicaraguan coffee beans are Arabica beans, harvested manually, including Caturra (72%), Borbones, Paca, Catua í, Catimore, Maragogype and Pacamara, packed in 100 pounds (Quintal, 46 kg) per bag. According to the report of the United Nations Food and Agriculture Organization, the proportion of high-quality coffee beans in Nicaragua has grown from 30% in 2003 to 50% in 2013.

According to the statistics of the Nicaraguan Ministry of Agriculture and Animal Husbandry (MAG), the coffee planting area in Nicaragua is about 180220 Manzana (Manzana is about 0.7ha, hereinafter referred to as MZ), and there are about 44519 coffee farmers, of which only 396 are 50MZ, 750 are between 20MZ and 50MZ, and the remaining 43373 are small farmers with less than 20MZ. The Nepalese coffee industry directly and indirectly creates about 300000 jobs, accounting for 53 per cent of the agricultural workforce and 14 per cent of the total.

In the coffee producing area, Jinotega province in the north of Nepal accounts for 35%, Matagalpa province 28% (the above two provinces are 365m to 1500 m above sea level), Las Segovias region (including Estel í, Madriz and Nueva Segovia provinces, 490m to 1550 m above sea level) accounts for 24%, and the rest of the Pacific coast region (including Managua, Masaya, Granada, Carazo and Chinandega provinces, 420m to 933m above sea level) accounts for 13%. According to the statistics of the Central Bank of Nepal, the planting area of coffee in Nepal increased to 164700 MZ in 2014, with an average output of 1180 pounds per MZ, which is lower than 1800 pounds in Costa rica, 1548 pounds in Honduras and 1517 pounds in Guatemala. The Ministry of Family Economics (MEFCCA) promoted a US $37 million plan at the end of 2015 to help small farmers improve their productivity by means of financial financing, technical guidance and seed production.

Nicaraguan coffee beans are among the highest in the world. They are mild and delicious, with moderate granules and very fragrant. In many countries, coffee production has been seriously affected for political reasons. Nicaraguan coffee industry is no exception. The ruling government of Nicaragua in 1979 forced a large number of coffee growers to flee the country. 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 Nuevo Segovia in Matagalpa. The finest Nicaraguan coffee is classified as Middle Estrich Tamant Altura (Central Estrictamendte Altura) coffee, which has moderate acidity, delicious aroma and is very lovable. Coffee beans of poor quality are widely used to mix coffee.