Characteristics of Nicaraguan coffee beans Origin of Nicaraguan coffee beans

Colombia (South America)

This is the second largest coffee industry after Brazil and is also a leader in the Columbia-Maird Group (Colombia, Tanzania, Kenya). In addition, there are Asa Maird, Anwar Schroeder-Arabica, Robsta). The more famous producing areas, such as "Medellin", "Manizarez", "Bogota" and "Armenia", all the coffee beans cultivated are Anicabi species, which are quite rich in taste and stable in quality and price. The fried coffee beans are even bigger and more beautiful. From low-grade products to high-grade products can be produced, some of which are rare good goods in the world, the taste is so mellow that people can't put it down.

● quality beans: Columbia-Spremer / Echesellon (other than Spremer, larger particles)

The characteristics of ● taste: sour, bitter, sweet and strong, the color is like a good wine.

The best frying degree of ●: medium ~ depth

● Mexico (Central America)

This major coffee producer in Central America, the coffee here is comfortable and charming. The Mexican coffee selected are Coatepec, Huatusco and Orizaba, of which Cottpe is considered to be one of the best in the world. The coffee cultivation belt of this country is similar to Guatemala in the south in terms of geographical and climatic conditions, so it is included in the scope of "China and the United States". The main producing areas are in Goa DiBuick, Oaxaca and other states, especially the water-washed coffee beans from the highlands, which have excellent aroma and sour taste. According to the elevation, the specifications are divided into three categories: Aldora (4000 ~ 4200 ft), Prima-Labado (2800-3300 ft) and Boone-Labado (2100-2500 ft). Most of the products are sold to the United States.

● quality beans: Mexico-Aldora