High-quality coffee Nicaraguan coffee bean treatment method Nicaraguan coffee raw bean specification

[product name] Nicaraguan Caturra coffee beans

[baking degree] recommended baking degree city+

Nicaragua / Madriz producing area

[sea pull] more than 1400m

[manor] Finca E1 Suyatal 2009 Coe Cup test winning manor beans

[raw bean treatment] washing and fermentation, the latter part of the scaffolding is insolated.

Nicaragua has a low flavor, chocolate, caramel sweetness, obvious almond flavor and bright sour taste, which is different from the rising tone of bright fruit acid in Central America. The coffee planting ecology of Nicaragua has a unique environment, spread all over the fertile volcanic soil, coupled with shading planting methods, has established a good growth physique, so that Nicaraguan beans not only have rich mellow but also fragrant taste, in the eyes of international coffee experts as high-quality, and gradually attracted the attention of the boutique industry.

Madriz is an ecological coffee with a very hard shell. In the pure natural planting environment, it uses more complex operations to maintain the delicate aroma and taste of the coffee; it is produced in northern Nicaragua between Matagalpa and Jinotega, with an average annual rainfall of 1500-1700mm and a temperature of 20-29 degrees Celsius. All the coffee is selected manually, and the labor and time cost is much higher than that of ordinary beans.