Nicaraguan Coffee Manor introduces Los Congo Manor

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. A period of uncertainty ensued as the Government considered whether to reallocate land, including many plantations, resulting in a shortage of coffee supplies and a decline in production from more than 1 million bags in the early 1970s to less than 600,000 bags in 1990. 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, with the best coffee grown in Jinotega, Matagalpa and Nuevo Segovia. The best Nicaragua coffee falls into the category of Central Estrictamendte Altura coffee, which is very pleasant with moderate acidity and aroma. The lower-quality beans are widely used in blended coffee-los congos is one of the few farms that can be self-sufficient, raising their own livestock, logging, and making organic fertilizer from coffee berries, thus making their cultivation and processing completely chemical-free. It has the unique conditions of Central America-rich water resources and excellent water quality for planting coffee plus excellent volcanic mud soil, large cultivated soil area for rotation cultivation, proper rest and maintenance of soil fertility, high mountain shade planting, drip water washing technology, etc. The harvest period requires 2 years of care, and the cost is relatively high. Therefore, the cadura in this area tastes more with lemon or citrus soft fruit acid, leaving people with fragrant and attractive overall. Nicaragua's growing conditions are no less than those of Central America. Coffee grown at high altitudes has shade. The taste is round and balanced. There is not a strong acid. The main factors are war and hurricane attacks. As a result, single farms cannot continue to operate. There is no historical data for green bean traders to track farm data. Until 2003, the bad factors that caused coffee quality were removed. Poor transportation was also fully built. Good coffee gradually emerged.

Nicaragua coffee is grown in fertile volcanic soils, and SHG is the top crop harvested at altitudes of 1,500 to 2,000 meters. The local climate is alpine terrain surrounded by dense fog all year round and covers the whole mountain forest, resulting in a low temperature and humid climate environment. Years of mating evolution of tree species and adherence to the ancient time-consuming treatment process keep natural fruit acids and rich aroma. The shade planting is uniform in sunlight. Coffee fruits grow slowly and indirectly absorb moisture brought by dense fog. Therefore, the flavor of coffee beans is lively and changeable. Such a good coffee growing environment makes coffee with slight acid and warm characteristics. Delicious taste can feel the faint release of fruity and chocolate sweet throat, rich alcohol and multi-layered sweet back, even with the most simple filter brewing, but also to satisfy your taste buds desire, so that drinkers can not help but fall in love with that charming taste