Introduction to the Origin of Nicaraguan Coffee beans the hand-made flavor of Nicaraguan coffee beans is very sweet.

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Front Street-introduction to Nicaraguan Coffee

Nicaragua is an economically backward agricultural country, is one of the poorest countries in Central America, the unemployment rate is very high, people live in poverty, and coffee is Nicaragua's pillar industry, producing nearly 100,000 tons of coffee beans every year. Due to the poor economic foundation, the coffee industry is still relatively backward, and coffee farmers are also in a relatively poor state. The planting conditions in Nicaragua are not inferior to those in Central American countries. They are grown in shaded coffee at high altitudes and taste round and balanced with less sharp acidity.

The main unknown factors are wars and hurricanes that make a single farm unsustainable, and there is no historical data for raw bean traders to track and access farm data, as in many Central American countries. their turbulent colonial history has hindered the development of high-quality coffee. Until 2003, good coffee continued to emerge one after another. As a laggard, they have made quite a sensation! Nicaraguan coffee of high quality is in the forefront of coffee beans in the world and enjoys a good reputation.

The suitable climate provides an excellent growth environment for the cultivation of coffee. The mineral-rich pozzolanic soil provides abundant nutrients for the cultivation of coffee trees. High-quality Nicaraguan coffee is also grown in the northern and central highlands of the country. Coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans every year. Many people who have tasted Nicaraguan coffee will give excellent comments. It is full-bodied, smooth and delicate, with a slightly bitter finish, like a faint taste in a wine.

The best coffee is produced in Matagalpa. The coffee produced here is highly respected by coffee lovers all over the world and gradually valued by the boutique community. Abundant precipitation, suitable temperature, high altitude, fertile soil and unique planting ecology are the prerequisites for creating high-quality Nicaraguan coffee.

For making Nicaraguan coffee by hand, it is recommended that 15 grams of powder, 88 ~ 89 degrees water temperature, and the ratio of gouache to powder is 1: 15. The ratio of gouache to flour is 1: 15. The taste of the extracted by hand is clean and bright, full of sweetness, variety of layers, long-lasting fruit aroma, high sweetness and soft acidity.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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