Delight Coffee Manor Nicaraguan Coffee Bean Flavor Nicaraguan Coffee characteristics

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Nicaraguan coffee has been forgotten in recent years, and Nicaraguan coffee is rarely seen. In fact, the planting conditions of Nicaragua are not inferior to those of Central American countries. The coffee produced by Nicaragua is characterized by a fresh 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, delicate and gentle, and when roasted deeply, Colombian coffee is sweet and thick. Mellow and full-bodied taste. Don't underestimate the surprises of Jinotega, Madaguelba and segovia, which are the producers of fine Nicaraguan coffee.

Fine Nicaraguan coffee will be printed on the bean bag (S.H.G), representing coffee produced by high-altitude estates. Segovia is an outstanding and unique area composed of cooperatives located on a high platform in the north.

Nicaraguan coffee comes from the Jinotega region, located in the northern part of Nicaragua, which provides the best coffee growing environment in the world. For 150 years, generations of local farmers have grown high-quality Arabica coffee in a shady way that maintains ecological diversity, intercropping with banana trees, mango trees, mahogany, etc., which also protects local rare flower varieties in winter. It has become a place for birds to migrate, with an average height of more than 1200 meters and coexisting in harmony with the natural environment.

Coffee beans are usually grown in an organic and shady way.

The palate is mellow and moderate, with bright acidity and aromas of apricot.

Lime-like acidity turns to sweet taste, with fresh citrus aromas and a long, supple finish.

High-quality Arabica beans planted in natural shade were treated by washing.

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.