Introduction to Central American Coffee Manor: coffee Elephant Bean Flavor characteristics of God-sent Manor in Nicaragua

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Generally speaking, there are five major producing areas of Guaguo coffee: Huehuetenango, Antigua, Cob á n, Atitl á n and Acatenango. The recommended ones are Vivette Nango, which has the highest altitude, less rainfall, late ripening, fruit and flower flavor, and is recognized as the best coffee producing area. The second is the Andi melon area, where coffee trees are planted at an altitude of 1300 to 1600 meters above sea level. the climate is dry and the aroma of coffee is uniform, with nutty, spicy and chocolate flavors. Generally speaking, Guanguo coffee taste slender, elegant, sweet, with fruit aroma, but also more complex, rich, rich, with chocolate, toffee aroma.

Guatemala also has tropical rain forests, volcanic geology, plateau valleys and changeable microclimate, coupled with several rainfall patterns and fertile soil, which make Guanguo coffee rich in flavor. In 1845, with the establishment of the Coffee planting and Promotion Committee, coffee became an important cash crop in the area.

Flavor description: dry aromas are wine, strawberries and grapes. The palate is full-bodied with intense aromas of wine, blackberries, blackcurrants, mangoes and grapes, cranberries and berries in the middle, currants and cocoa on the finish, rich fruit flavours and wine aromas.

Country: Nicaragua production area: Matagalpa altitude: 850m-1150 m treatment method: sun grade: SHG variety: red wave

The giant elephant bean (Maragogype) is a variety of Tibica (Arabica native bean); its tree, leaves and fruit are much larger than the average Arabica.

Rare quantity and high price have always been the fate of boutique coffee beans. Compared with the giant elephant beans with less output than other varieties, it is self-evident that the price of its high-quality beans is high. As the saying goes, there are a lot of good things, and the following is worth taking a look at the reaction from the actual visit to the market.

Raw beans are expensive: water can carry a boat and overturn it. The unique conditions of giant elephant beans include that too high trees are not easy to harvest and too large fruits are not easy to wash (refer to the overview of fine (top) coffee), resulting in low willingness of coffee farmers to grow. Thus, the output is scarce and the material is precious.

Baking is not easy: big beans are an extremely severe test for the quality of the roaster and the roaster's skills. With a little carelessness, the baked beans are either raw or overcooked. What is even more frightening is that the baking is uneven, both raw and cooked.

Misconception: the shortcomings of beans mentioned in many coffee books and teaching materials. Although the beans are beautiful, the contents are thin, the flavor is insipid, and so on. Indeed, in the early days and even today, bean merchants introduced consumers who valued the appearance of beans because of the beautiful size of elephant beans. Unfortunately, as a result of cost considerations, most of the low-altitude elephant beans were introduced. Just in line with coffee storytellers and the owners of bakeries and cafes, such as beans are not good beans.