Nicaraguan boutique coffee network

As long as it is delicious coffee, coffee consumers are willing to pay a high price; as long as delicious coffee is provided, consumers will not abandon coffee and the market will grow. "High-quality coffee represented by boutique coffee is a big business." Coffee producers and consumers have discovered this simple fact.

In recent years, coffee producing countries no longer blindly pursue high output while neglecting quality. Many countries have begun to introduce a new coffee evaluation system in order to arouse the enthusiasm of producers and promote the production of fine coffee. For example, Brazil began to implement the Cup of excellence coffee rating system in 1999 in order to better subdivide boutique coffee. And boutique coffee has become one of the fastest growing markets in the catering service industry, reaching 12.5 billion US dollars in the United States alone in 2007. All these can see the potential of the boutique coffee market, and the boutique coffee market will certainly grow stronger and stronger in the future.

Nicaragua (Nicaragua) aroma 3.5 minutes brightness 4 minutes mellow 3.5 minutes flavor 4 points aftertaste 4 points

Suitable for baking: City/Full city people who like deep-baked taste can try Jinotega and Matagalpa, baking beans when the second explosion is dense, when the flavor is thick but well balanced, with a strong bitterness and sweetness, it is very suitable for Espresso. Of course, Nicaragua beans are also very suitable for medium baking, so it is recommended to try them all.

Like most Central American coffee-producing countries, Nicaragua has good growing conditions. Most of the high-end coffee beans come from high-altitude estates, and these beans represent "SHG grade" (Strictly High Grown). Most of Nicaragua grows traditional coffee varieties, such as Tibica, Bourbon, National Treasure Coffee, etc., as well as some Caturra coffee trees. High-end Nicaraguan coffee has the most classic flavor of coffee: thick texture, clean taste and overall balance. SHG is the only coffee in Central America without sharp acidity. Nicaraguan coffee is often underestimated, such as Sinotega and Matagalpa, which are better than many Colombian coffees, while Segovia is also good, somewhat similar to Mexico's Oaxaca.