Madagerba Coffee Region Nicaragua Coffee Flavor Characteristics

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Qianjie-brief introduction of Nicaraguan Coffee

Central America is a land bridge connecting North and South America. There are seven countries, namely, Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama. Seven Central American countries all produce coffee, with Guatemala, Costa Rica and Honduras among the top 10 coffee exporters in the world.

Coffee originated in Central America in the 18th century, and this important economic product originated in Costa Rica around 1840. Since Central America became independent from Spain in 1821, wars have continued. Because Costa Rica was far away from the Spanish colonial capital of Guatemala, it was not affected by the civil war. On the contrary, the production of coffee in Guatemala and El Salvador was delayed because of the civil war. After that, the political dispute gradually subsided, and with the exception of Honduras, Central American countries began to produce coffee in the 19th century.

Central America has the natural advantages of sunshine, land, and mountains, and an abundant working population, which makes the region unique in growing and producing high-quality coffee. In the late 19th century, coffee had become an indicator of economic growth in Central American countries, and all Central American countries passed a bill to promote coffee. The most remarkable results have been achieved in countries such as Costa Rica El Salvador and Guatemala coupled with the scientific and technological way of growing coffee making Central America one of the four largest coffee producing regions in the world.

It is mainly divided into four major producing areas, namely (Segovias), Madaguelba / Henodeka area (Matagalpa/Jinotega), Polgo District (Boaco) and Pacific Coast area (Pacific). The highest planting height in Bosnia and Herzegovina is about 1500-2000, and the coffee produced is the highest SHG (Strictly High Grown).

Planted with volcanic ash and shaded by trees, high-quality Nicaraguan coffee is produced. Its flavor is mediocre, soft and slightly sour, so it is suitable for comprehensive coffee. The volume of Nepalese coffee is the largest of all coffee beans, among which the giant beans produced in Madagelba are the most distinctive. This kind of giant bean particles are larger than ordinary coffee beans, commonly known as elephant beans, with a distinctive special flavor, but also with the round texture of Maragogipe coffee, its sister product Matagalpa contains wild acidity and indescribable aroma.

Coffee trees in this area are several ancient bourbon species, usually planted on hillsides at an altitude of 1200 to 1500 meters, and have been recognized as excellent organic coffee at high elevations by the OCIA (Organic crop improvement Association). Nepalese coffee is particularly suitable for deep roasting and is recommended for brewing espresso.

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