Nicaraguan coffee plantation, Nicaraguan coffee growing environment, Nicaraguan coffee.

Nicaragua is located in the middle of Central America. It is the largest country in Central America. It borders Honduras in the north, Costa Rica in the south, the Caribbean Sea in the east and the Pacific Ocean in the west. Its eastern coastal plain, high temperature and rainy tropical marine climate, multi-jungle swamp; western coastal lowlands, there are more active volcanoes. The central north is highland, with an annual average temperature of 18℃ and annual precipitation of 1500~2500 mm.

Suitable climate provides a good growing environment for coffee cultivation. The mineral-rich volcanic ash soil provides abundant nutrients for the cultivation of coffee trees. High-quality Nicaragua coffee is also grown in the northern and central highlands of the country. The best coffee is produced in Matagalpa, where coffee is highly respected by coffee lovers all over the world and is gradually being valued by the boutique world. Abundant precipitation, suitable temperature, high altitude, fertile soil and unique planting ecology are the prerequisites for producing high-quality coffee in Nicaragua.

Nicaragua is an economically backward agricultural country and one of the poorest countries in Central America. The unemployment rate is very high and the people live in poverty. Coffee is the pillar industry of Nicaragua, producing nearly 100,000 tons of coffee beans every year. Because of the poor economic base, the coffee industry is still relatively backward, and coffee farmers are also in a relatively poor state.

Although Nicaragua is a large country in Central America, it is not a big producer of coffee in the world. Compared with its neighbor Costa Rica, its production and reputation are much weaker. However, Nicaragua coffee of high quality ranks among the top coffee beans in the world and enjoys a reputation.

Traditional Nicaragua coffee farmers are accustomed to washing coffee fruits for subsequent processing. Coffee farmers became more accustomed to using washing to ensure that the flavor of green coffee beans was more stable and clean. It was not until about 2009 that the traditional concept of coffee farmers changed and more areas began to try processing methods such as full sun and honey treatment.

The Matagalpa region mentioned earlier is the coffee region that produces the best coffee in Nicaragua, and here is a heavyweight coffee estate worth introducing-El Limoncillo. The estate is located in the plateau area between 950 and 1300 meters above sea level in Matagalpa. The coffee trees planted are surrounded by tall coniferous forests, providing shade for the growth of coffee trees. This allows the coffee tree to both get sunlight and protect the plant from the sun.

In order to ensure the quality of coffee, manual picking method will be used in the picking process of coffee fruit, and the fully ripe fruit will be picked one by one. It usually takes three times to complete the picking. Although the manual picking method is high in labor cost and low in picking efficiency, it can greatly protect the plants from damage during the picking process, and the ripe fruits will have better sweetness. The producers 'efforts were not in vain. Lemon Tree Coffee won the second place in Nicaragua's COE National Competition in 2008. This bean has a beautiful appearance, delicate and rich flavor after washing, with fruit and vanilla, cream aroma, since the first battle to become famous to get more attention.

Lemon Tree Manor also processes coffee in a honeyed way. After the coffee fruit is picked, the coffee with the exocarp removed is placed on an African shed to dry. Compared with the traditional way of placing coffee directly on the ground for drying, the use of African shed drying coffee reduces pollution in the drying process, avoids more miscellaneous smells, and finally improves the quality of coffee. After honey treatment, coffee beans have more attractive tropical fruit flavor.

The coffee beans with exquisite flavor presented in front of us, whether from picking, planting, processing methods, etc., or later packaging and transportation links, have poured into the producers 'good intentions. In the process of making coffee into cups, we should also treat them carefully.

Source: Know