Boutique coffee Nicaraguan coffee practice Origin of Nicaraguan coffee

Nicaragua coffee is one of the best in the world. It is mild and delicious, medium-sized and very aromatic. In many countries coffee production has been severely affected for political reasons. The coffee industry in Nicaragua is no exception. The revolution of 1979 forced coffee growers to flee to Miami. A period of uncertainty ensued as the Government considered whether to reallocate land, including many plantations, resulting in a shortage of coffee supplies and a decline in production from more than 1 million bags in the early 1970s to less than 600,000 bags in 1990. Now that the government has liberalized the coffee industry, private owners control the market. The best Nicaragua coffee is grown in the north and centre of the country, with the best coffee grown in Jinotega, Matagalpa and Nuevo Segovia. The best Nicaragua coffee falls into the category of Central Estrictamendte Altura coffee, which is very pleasant with moderate acidity and aroma. Poor quality coffee beans are widely used in blended coffee Nicaragua 2005 CoE (Cup of Excellence) contest winners coffee beans, that is, contest winners coffee beans, production is small, relatively rare. The appearance is very clean, basically do not have to pick, it is recommended to bake a burst of middle left and right beans, cinnamon roast cinnamon baking degree.

Nicaragua is known as "the country of volcanic lakes" because of its many lakes and volcanoes. Volcanic soil rich in minerals produces excellent coffee beans. The most famous coffee produced from volcanic ash soils is hawaiian kona kona.

The Cup of Excellence is the most esteemed award given out for specialty coffees. These awards come from a strict competition that selects the very best ... The Cup of Excellence competition is judged by Coffee Contest, an American nonprofit organization. These competitions last for dozens of days, and only a small number of winners receive the highest honor after being severely judged by coffee juries and international professional cup testers. Organizers then auction the beans to bidders around the world, often in fierce competition.