Nicaraguan Coffee Story Nicaraguan Coffee History Nicaraguan Coffee characteristics
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Coffee Culture in Nicaragua
Today, coffee also supports 45334 families who own and operate small farms. These are important contributions for a country with a population of 6 million and an unemployment rate close to 50 per cent. 95% of coffee cultivation in Nicaragua is considered "shade planting". Farmers grow shade coffee under local and foreign canopies. The management practices of these trees and farmers contribute to the maintenance of ecosystem services such as biodiversity, soil and water conservation 3, 4, 5. As Nicaragua's environment is severely affected by deforestation, soil erosion and water pollution, 108000 hectares of coffee land is becoming increasingly important for the production of its environmental services.
Different farmers produce coffee in different ways under different agro-ecological conditions, and are in different positions in different commercial chains. In general, the size of the farm is directly related to different forms of coffee production and commercialization. Medium, large and agro-industrial plantations maintain a permanent labour force. Most large agro-industrial plantations have integrated processing facilities and occasionally export their own coffee. These farms usually provide shelter and food for farm workers' families. Rural landless workers continue to live in extreme poverty. During the coffee harvest season, large plantations employ and accommodate hundreds, sometimes thousands of coffee pickers.
It is estimated that 95% of coffee farmers in Nicaragua are micro and small producers. Families are the main source of labour for these farms. These families often grow corn and soybeans or work outside the farm. Compared with micro-producers, small-scale farmers usually employ day workers when they harvest coffee. Most small-scale farmers in Nicaragua grow more than half of their food. These farmers use bananas, oranges, mangoes and trees as firewood and build them in their coffee fields.
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Nicaraguan coffee bean flavor Nicaraguan coffee bean flavor
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Let's start with some terms: when it comes to wine you indulge a little bit of wine tasting. But for a steaming cup of coffee, this process is called cup testing, which is used by professional tasters to evaluate the smell, taste and appearance of coffee beans and coffee samples.
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Introduction to how to bake Yega Chuefei Coffee beans
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) in the front street of the coffee workshop Yega Chuefei coffee light roasted flavor introduction 1: light roasted (Light Roast) coffee bean surface is a light cinnamon color, its taste and flavor are not enough, generally used in testing, rarely used to taste. In terms of baking time, it is close to the so-called explosion.
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