Introduction 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. And then there's a lift.
In uncertain times, the government considered whether to reallocate land (including many plantations), which led to a shortage of coffee supplies and a decline in production, from more than 1 million bags in the early 1970s to no more in 1990.
600,000 bags. 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, and the best coffee is grown in Matagalpa's Sinotega.
Jinotega and Nuevo Segovia. Superior Nicaragua coffee is classified as Central Esterique Tamante Altura
Estrictamendte Altura) coffee, it is moderate acidity, aroma delicious, very pleasant. Poor quality coffee beans are widely used to blend coffee
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Cote d'Ivoire has never produced the best quality coffee.
The term boutique coffee was first coined by Ms. Knudsen in Coffee and Tea magazine in the United States, when Ms. Knudsen served as B.C. Ireland's coffee buyer in San Francisco, she is very dissatisfied with the industry's neglect of green coffee bean quality, and even some large roasters mix a lot of robersta beans into the mixed beans, so she proposed the concept of fine coffee advocacy line
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Honduran coffee has a good reputation and is suitable for blended coffee boutique coffee
Generally speaking, Honduran coffee has a good reputation and is suitable for blended coffee. Coffee in Honduras was imported from El Salvador. Honduras produces high-acid, high-quality coffee. As elsewhere, coffee grades in Honduras depend on altitude: coffee grown at 700 to 1,000 meters above sea level is medium, and coffee grown at 1,000 to 1,500 meters above sea level is medium.
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