Nicaraguan coffee with a delicate and smooth taste and a balanced taste
The development of the coffee industry in Nicaragua is really not easy. Due to the influence of the civil war, coffee production decreased sharply for a time, but only showed an upward trend in recent years. Although coffee farmers are already living in poverty and the poor economic foundation makes the coffee industry relatively backward, the coffee produced in Madaguelba, Sinodega and Segovia is still highly respected by coffee lovers around the world (in particular, one of the coffee produced in Madagelba is said to be very similar to Kenya's AA). No matter where you come from, good coffee will always be appreciated.
Beautiful sour taste, moderate mellow
Nicaraguan coffee belongs to Central and South American style coffee, although the acidity is not very high, but it feels refreshing. The mellow degree is also not high, but the overall feeling is just right, neither thin nor too strong. To make it easier to accept. The taste of red wine can be vaguely felt in the shallow sour taste, which is also a major feature of Nicaraguan coffee. It's not as obvious as Kenyan coffee, but what's wrong with a gentle and gentle feeling?
Delicate and smooth taste and balanced taste
The feeling of coffee in the mouth is the most fascinating. This delicate taste can make the taste of coffee more complete and meticulous, so that the taste nerve can more fully experience the rich taste of coffee. The smooth taste can reduce the clutter caused by rich taste and remember the different feelings brought by different taste more clearly.
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Papua New Guinea coffee with aromatic fruit and cocoa flavours
Papua New Guinea has a transcendent, pristine natural environment with vast and fertile land. Its characteristic volcanic soil and abundant rainfall create excellent natural conditions for the growth of coffee. Papua New Guinea's top coffee beans are as beautiful and precious as the country's national bird of paradise. Because coffee is commonly grown in the country at altitudes of 1,300 to 1,800 meters, coffee
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Bolivian coffee producing area with floral scent and refreshing perfume introduces Yongas, northeast of La Paz.
Takesi Manor, drinking water and coffee after harvest treatment, using alpine melting cold snow landscape, so we give her a nickname: Takesi Snow vein Manor; in addition to low temperature, pollution-free environment, fertile and well-drained volcanic soil, is also an element of coffee flavor, although the owner of Agrotakesi SA is rich, but deep respect for nature and the way to get along, but
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