San Juan Coffee Ecuadorian Coffee Features Ecuadorian coffee beans taste

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) country: Nicaragua

Production area: San Juan

Variety: Bourbon

Certification: F.T Fair Trade Association Certification

Product name: San Juan Cocoa River Cooperative, Madriz Province, Nicaragua

Nicaragua Madriz San Juan de Rio Coco

Nicaraguan coffee is not well known in Taiwan these years, except for the traditional typical tree species such as Maragogype and Java, which are seldom mentioned by coffee lovers. In fact, the growing conditions of Nicaraguan coffee are not inferior to those of Central American countries. The coffee grown at high altitude with shade has a round, balanced taste and less sharp acidity. With neighboring Honduras to the north, Honduras has become another coffee trend in Central America in the past year or two. Most of the fine coffee beans come from the central Jinotega and Madaguelba regions. In recent years, coffee trees are mainly catarra, with some typical and bourbon, and so on. Good Nicaraguan coffee will be printed on the bean bag (S.H.G) to represent coffee beans produced at high altitude. Nicaraguan coffee gives people a clean, clear and balanced taste and a good impression of not being sharp and sour.

San Juan, Nicaragua (San Juan) is a city located in the north near Honduras. The introduction of the San Juan Cocoa River (del Rio Coco) cooperative is guided by the Organic Agriculture improvement Association (O.C.I.A) to guide the cultivation of high mountain beans (S.H.G) for the construction of production infrastructure, and is a coffee cooperative certified by the Fair Trade Association (F.T). The most important feature of coffee beans is that raw beans have mixed beans like beans [Brog has pictures] San Juan Cocoa River coffee beans have a stable, balanced and smooth style, and the acidity is fine, lively, lively and clean. The trend of the whole coffee is developing towards the sweetness of apple oranges, which is very popular.

The end of shallow baking (City): the dry aroma of coffee after grinding has the aroma of nutty melon seeds, and after brewing, it gives off a special aroma of lavender, with a balanced, consistent and smooth taste, grapefruit acid is very fine, non-irritating, not complex, light burden, and the aftertaste is a pleasant ending from acid to sweetness.

Full City: after the coffee beans are ground, the aroma of peanut bread is strong, the sweetness of apple and orange jam is distributed all over the tongue, it has the greasy taste of soft maltose, and the honey syrup of Huigan is fine and persistent.