Introduction to the delicate and smooth taste and balanced flavor of Nicaraguan coffee

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 reduces the clutter caused by rich flavors and can remember more clearly the different feelings brought about by different flavors. Nicaragua is located in central Central America, facing both the Pacific and the Caribbean. Has a beautiful tropical amorous feelings. Although it is one of the poorest countries in Central America, it produces coffee that is popular with coffee lovers.

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. This is Nicaragua, which had just been baked the day before yesterday. It was picked up by a friend. When I first got it, the aroma caught my nostrils. As for the aroma, I could not identify it well. After drinking a little from her before, it gave me the feeling that it was light and supple, sour and sweet, as if I were tasting all kinds of tropical fruits in the tropical jade rain. Maybe I shouldn't use strong fruit acid to express his characteristics, maybe the other parts are lighter, so the fruit acid becomes a little more obvious.

Smell while grinding, fragrance to the nostrils!

I don't know if this scale is right!

The beans are fresh! Steam it up!

The imported fruit acid is more obvious, but it does not last long, and then it turns to be slightly sweet and slightly sweet, and the light acidity does have a little wine flavor.