The cultivation conditions in Nicaragua are quite good. The producing area of fine coffee in America.
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.
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Flavor of Rosa Coffee introduces Esmeralda Manor
Floral flavor editing, tropical fruit, strong sweetness; these are the feelings that Rose Summer has always given us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. Maybe you don't know the story of Rosa, an ancient native species from Ethiopia that was brought into the coffee seeds of Costa Rica as a coffee sample.
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Brazil is the world's largest coffee producer with a long history of coffee production.
Brazil (Brazil) aroma 3 minutes brightness 3.5 minutes mellow flavor 4 minutes aftertaste 4 points suitable for baking: City/Full city/Espresso used as Espressode beans should not be baked too deep, because the producing area is low altitude, the bean density is low, the pot under deep baking produces coke bitterness, it is best to start the pot before the second explosion. As for high-grade Brazilian beans, they can have a wider range of baking patterns.
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