Nicaraguan boutique coffee roasting

Nicaragua is a country that sounds a little distant and strange to us. Two years ago, I drank Nicaraguan beans, and everyone responded well. They were neutral and obviously sweet beans. Although they were not amazing, they were also regular beans with reasonable prices.

The beans brought this time are from beans purchased by Mercon in Nicaragua and harvested by CISA in Guatemala. This batch of beans are produced from Nueva Segovia,Matagaipa and Jinotega in Nicaragua, both belong to the northern part of Nicaragua, between 9-1100 meters above sea level, belong to highland coffee (SHG).

Because it is not a single variety, the uniformity of raw beans is not very high, the shape of beans is miscellaneous, and the size is not too uniform, which will also bring some challenges to baking. The color of raw beans is light green and has the characteristics of very hard beans.

After repeated roasting tests, we determined that the roasting degree of this coffee is moderate, in order to reflect the characteristics of balance and softness. Using the way of hand flushing, 20 grams of powder is injected with about 300 milliliters of water and the water temperature is 85 degrees. The coffee produced has a soft entrance, slightly tea aroma, low acidity, moderate mellowness and almond flavor, leaving a mouthful of tea aroma after drinking.

Considering all the factors of this coffee, it is very suitable for lovers of coffee for the first time. It can be used as a representative of coffee with outstanding balance in Central America. Although this coffee is mediocre compared to higher-grade coffee, it already has most of the characteristics that Chinese and American coffee should have, and is easy to identify.