Brief introduction of Nicaraguan Coffee grading system nicaragua Coffee lost and Revolutionary Hurricane

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Front Street-introduction to Nicaraguan Coffee

Over the years, Nicaraguan high-quality coffee has always had a good reputation and reputation in the international community.

For many coffee lovers, Nicaraguan coffee is most commendable for its good mellow thickness and long sense of balance. As for the editor, every time he goes to a cafe and buys coffee, he always meets several high-quality Nicaraguan coffee, which makes people feel amazing.

The bond between Nicaragua and coffee began in 1840, when Nicaragua set off a coffee boom, with the promotion of the Nicaraguan local government, foreign companies could easily invest or acquire land, which led to the birth of large estates in Nicaragua, and this heat wave lasted for nearly 100 years.

The climate of Nicaragua is high-temperature and rainy in the eastern plain, which belongs to the tropical maritime climate with many volcanoes and lakes. In the western coastal lowlands, the precipitation is obviously less than that in the east, and there are dry and wet seasons, which belongs to the savanna climate; the average annual temperature in the central highlands is 18 degrees Celsius, the annual rainfall is 1500-2500 mm, and the rainy season is from May to December. It can be said that such distinct climatic conditions and sufficient precipitation also ensure the high-quality growth of local coffee.

Nicaraguan coffee grading

The coffee grade in Nicaragua is divided into four grades according to altitude cultivation grade, the most advanced of which is (SHG).

Strictly High Grown (Ultra High altitude) (SHG): 1500mm 2000m

High Grown (High altitude) (HG): 1300 to 1500m

Medium Grown (medium altitude) (MG): 1000-1300m

Low Grown (low altitude) (LG): 500 '1000m

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