Introduction of Nicaraguan coffee flavor with a certain sweetness but not obvious sour taste

In the medium and deep baking degree, with a certain sweet, sour taste is not obvious, with a little chocolate and dried fruit taste, as the temperature decreases, the fruit acid can be felt, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. It is suitable for people who don't like sour coffee, like balanced taste and sweet taste.

Unlike grapes, coffee cherries usually take three months to ripen. The harvest season in Matagalpa is from November to February, and the harvest time in Nicaragua is about the same as that in Yunnan. Nicaragua is one of the most beautiful and safest cities in Nicaragua and one of the most pleasant cities throughout the year. If you like, you can walk around in shorts and T-shirts. Nicaraguan coffee of high quality ranks first in the world coffee beans, and enjoys a good reputation compared to Nicaragua coffee and Guatemala coffee. It's kind of unknown. Compared with high mountain beans in Guatemala, Nicaraguan beans are more balanced and lack a little of their own characteristics. Its particles are moderate in size, mild in taste and very aromatic and mellow. Nicaragua is located in central Central America, and the best coffee in Nicaragua is produced in Sinotega and Novo Segovia in Matagalpa. All the photos in this article were taken on Matagalpa.