Nicaragua Sun-baked Coffee Beans Nicaragua Los Congos Estate Coffee Introduction

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Front Street-Los Congos, Nicaragua

Los Congos Nicaragua Nicaragua Finca Los Congos

Los Congos Finca Los Congos

Production area: new Segor Nueva Segovia

Variety: Verasachi Villa Sarchi

Altitude: 1350-1650

Processing method: daily consumption

Level: SHG

Production area introduction

Nicaragua's planting conditions are not unique to Central American countries. It is planted in coffee with shelter at high altitudes. The taste balance of coffee is not very sharp. The main reason for not being famous is the invasion of coffee and food. As a result, a single market cannot continue to operate, and raw bean merchants do not have historical data to track and check farm data until the factors leading to coffee products are removed after 2003, and the backward transportation is also built with all its strength. Good coffee keeps popping up.

Nicaraguan coffee is planted in fertile volcanic soil, and SHG is the most popular food harvested from 1500 to 2000 meters above sea level.

The climatic alpine terrain of the loess plateau is warm all the year round and contains the low tide weather environment caused by the whole mountain forest. Many kinds of mating performances over the years, coupled with the ancient processing process, retain the natural acidity and rich aroma, and the shaded planting sun is used to keep the sun shining, and the coffee fruit grows slowly and absorbs the water from the rose. therefore, the flavor of coffee beans changes a lot, and such a good coffee growing environment is often changed. Therefore, the coffee bred has the characteristics of slightly sour and sweet, and the taste of the coffee can feel the aroma of fruit and chocolate, rich mellowness and multiple times of sweetness.

With regard to Novo Segovir Nueva Segovias, which is located on the northern border of Nicaragua, Spaniards explored the gold market as early as 1525 AD. In recent years, the best coffee in the world has been established, and it has also been a great success in the Cup of Excellence Cup in Nicaragua. Coffee averages more than 1500 meters above sea level, and the special flavor conditions make this area surrounded by the branch of the Cordilla Mountains a gold bar for boutique coffee.

Cymbals

Los Angeles is one of the best coffee producing areas in Nicaragua. It is located in the northern part of Nicaragua, near the border with Honduras, and is the highest altitude producing area in Nicaragua. Close to its other side, it is also the best producing region in Honduras.

Los Congos is one of the few self-sufficient farmers who farm livestock, cut down trees, and make organic fertilizers from coffee nuts, so their planting and processing processes do not use chemicals at all. It has the conditions of rich water resources and good water to grow coffee and good volcanic soil in Central America, so that the cultivated land can be ploughed, and the soil can be ploughed at rest to maintain its fertility, alpine shading and planting, and the technology of collecting dripping and washing beans. The harvest period takes two years to take care of, and the cost is high.

He is in charge of the house. Ding Ding succeeded his father Jose. Ruoying, the main varieties are Kaddura and Pakahara. Pakahara was once a soldier of COE in 2009. Ding's father accepted the advice of a friend and planted Pakahara from Tuevado because of its productivity and cold resistance.

Coffee products

As for the species [Villa Sarchi] La Sachi, it is a bourbon breed. This bourbon dwarf natural mutation was discovered in Costa rica in the 1950s and 1960s, and was later tested in Costa rica (through continuous selection of a single plant), but this species was not widely cultivated in Costa rica. Instead, it was introduced to Honduras by the Honduran Coffee Institute (IHCAFE) in 1974.

This variety, such as Caturra and Pacas, is caused by a single gene mutation that causes the plant to become shorter, the cup is medium, the bean grain is small, the yield is medium such as Caturra, and the demand is high. It is easy to be infected with coffee scab, fruit disease and scrofula. The elevation of the plant is higher than 1300 meters.

Processing method

This bean is processed daily. Daily processing is the oldest and most primitive processing method of coffee beans, in which the harvested coffee peaches are placed on the dew, and some are even directly exposed on the road, receiving direct exposure (about 27-30 days). The moisture content is reduced from 60% to only about 12%, and the beans treated by day processing have the lowest acidity, sweetness, high alcohol thickness but slightly lower temperature. the beans treated by day processing have the lowest acidity, sweetness and alcohol thickness.

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