Fine Coffee Nicaragua Coffee Treatment Method Honey Treatment

Planted with volcanic ash and shaded trees, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor. Nicaraguan coffee is the largest of all coffee beans, while MADRIZ (Madriz) is located in the mountains of northern Nicaragua, adjacent to Nueva Segovia, Jinotega and Esteli, the area is quiet and elegant, with the famous Somoto Canyon, and the local residents are mainly indigenous peoples of various tribes and people who mixed with the Spaniards in the colonial period (mostly Chorotegas). The local production of coffee, the development of arts and crafts processing trade, as well as traditional delicacies. Madriz is characterized by a cool climate, its small town looks simple, but features beautiful roofs and special tile white buildings, there are also many coffee plantations, and the mountains are covered with verdant pine and oak forests.

Although the area has not yet been widely explored by tourists, Madriz has a variety of interesting attractions, including special geological structures, rock paintings, ancient colonial sites, and high-quality handicrafts developed from different materials. Madriz's capital is in the small city of Somoto. Somoto has an active ancient parish church located in the center of the city (the church still has antiquities and architectural structures preserved from the colonial era since 1661).

Miel, in Spanish, means "honey". The honey treatment method (Miel Process) refers to the process of turning coffee into raw beans, which in the end makes coffee unforgettable like sweet honey. Honey treatment, originally known as "Pulp Natural", means to dry the mucous membrane on a daily basis. After the outer skin and flesh of the coffee fruit is removed, there will be a sticky and thick substance on the raw bean, which is different from the washing method to wash it off with clean water, so it is not easy to dry during the day. Therefore, it is necessary to closely control and turn over the whole process to avoid producing bad fermented taste.