Nicaragua COE runner-up Bull Manor coffee flavor introduction Nicaragua coffee beans good to drink?

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Nicaragua is sparsely populated and is suitable for growing coffee because of its low altitude and steadier aroma than that of other Central American countries. From 1840 to 1940, during the period of coffee boom (Coffee Boom) in Nepal, coffee became the main cash crop for export under the strong promotion of the government. In the late 20th century, when Nepal entered the communist rule, the coffee trade became very difficult. Under the triple attack of unstable times, powerful hurricanes and millennium drought, the output and reputation of Nepalese coffee have been dealt a heavy blow. In recent years, due to the shortage of funds for chemical fertilizers, coffee trees are mostly grown organically, and coffee farmers begin to focus on quality. Only by implementing the production and marketing resume system did Nepalese coffee show signs of recovery.

Coffee is complex in flavor and is often thought of as soft and flavored with cream, chocolate, fruit and almonds. The recommended producing areas are Las Segovias, Jinotega and Matagalpa, which are about 700m above sea level. Coffee beans are strong and dull in shape, with aromas of chocolate, caramel and almonds, and typical Nicaraguan flavor. These beans are gradually valued by the international boutique community.

Gonzalo ad á n Castillo is located in the segovias region of northern Nicaragua, where you can see the border between Nepal and Honduras. The segovias area is often named for its high mountains and boutique coffee. Although it is some distance from the capital of Nicaragua, some of the good coffee is produced here!

Gonzalo ad á n Castillo Moreno's coffee is often ranked first in Nicaragua's COE competitions. The owner owns several estates and has been engaged in organic coffee cultivation for more than 35 years. And in the CAF É MAS FINOS OF NICARAGUA competition in 2016, the COE Excellence Cup in 2015 and 2017 all had a record of winning prizes, and 75% of the coffee produced reached the level of 83 points in the cup test.

Whether it is processing equipment or planting technology, are quite high-level, the manor staffing, there are two regular staff, the rest are contracted, responsible for raw bean treatment process, including peeling, washing, fermentation, packaging and so on.

Manor Manor does soil analysis every two years, provides the right amount of nutrients by reference to the data, and fertilizes four times a year.

The owner attaches great importance to the health management of the farm. The idea of protecting the earth can be seen from many places. The readily available organic fertilizer is the mixed peel of coffee cherries, weeding and picking by hand, weeding 3-4 times a year, in order to reduce environmental pollution, even if the labor cost is too high, in addition to maintaining 30-35% shade trees as much as possible. I hope to slow down the speed of climate change.

2017 Nicaragua COE # 2, Cup test score 90.5

2018 Nicaragua COE # 2, Cup test score 90.42

Las Promesas Manor has also set up a meteorological observation station to make weather forecasts and records. In addition to the fact that workers can log in and browse information directly on the Internet, it is also open to coffee colleges that communicate with manors, allowing students to observe the relationship between climate change and production capacity. The owner deeply believes that only by taking care of the earth and mastering the key causes of nature, the earth can naturally give back rich and full fruits.

As the family has a wealth of experience in growing coffee, the owner has not only seen the relevant knowledge of raw bean cultivation since childhood, but also devoted himself to farm management, variety cultivation, improving his agronomy, fruit harvesting and improving the processing process of raw beans. all show the owner's ambition to run the farm forever.

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