Nicaraguan Coffee with unique Environment introduces Lemon Tree Manor
When tasting Nicaraguan coffee, it is best to drink cold water first, so that you can better feel its mellow taste. Drink coffee while it is hot, because the tannins in Nicaraguan coffee are easy to change during cooling, and the taste becomes sour, which will affect the flavor of the coffee. You can add the right amount of sugar, and then add cream. Enjoy a cup of high-quality Nicaraguan coffee, you can not only experience the different levels of coffee taste, but also help to improve the ability to appreciate coffee.
Coffee is Nicaragua's main export. According to the president of the Nicaraguan Coffee Farmers' Federation, due to the poor harvest of coffee in Nicaragua's Pacific region, the country's total coffee production in 1998 may be 12% lower than that in 1997. In the 1997-1998 coffee year, Nicaragua harvested a total of 1.422 million bags (46kg per bag) of coffee, the best harvest in 14 years after coffee production hovered around 1 million bags. It is estimated that the income from coffee exports in 1998 will be about 1.6 billion US dollars, and Nicaraguan coffee production will drop sharply. Wei Kailei coffee is Nicaragua's main export product. According to the president of the Nicaraguan Coffee Farmers' Federation, due to the poor harvest of coffee in Nicaragua's Pacific region, the country's total coffee production in 1998 may be 12% lower than that in 1997.
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Nicaragua is one of the major coffee-producing countries, producing high-quality coffee. Even coffee from the Antigua Mountains of Guatemala, which is famous in Asia, imports raw beans from Nicaragua. Nicaraguan coffee is not well-known in Asia. But in fact, Nepalese coffee is already famous all over the world (Starbucks has many cooperative coffee farmers in Nepal), while the coffee quality produced by several coffee producing countries in Central America, such as Guatemala, Costa Rica and Nicaragua, is similar, mainly due to weather conditions, soil fertility, planting height and other conditions.
The cultivation and production of Nepalese coffee has a unique environment, a wide range of fertile volcanic ash soil, and shaded planting methods have established a good production quality. Nepalese coffee has a rich mellow and fragrant taste, moderate acidity and excellent balance of bitterness, which is regarded as top grade in the eyes of international coffee experts.
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Elida Manor (Elida Natural) Pocket Alida Manor (Alida Manor)
The microclimate of the Panamanian highlands is the most important resource that makes Panamanian coffee unique. The most important resource that makes Panamanian coffee unique is its microclimate. The east-west environment of the Republic of Panama allows cold air to flow through the Central Mountains and converge above 6500 feet, creating a variety of microclimates in the Boquete and Volcn Candela regions.
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Bolivian Coffee Manor with bright sour berries introduce Snow vein Manor to the northeast of La Paz
Generally speaking, high-quality coffee beans from producing countries are more suitable for shallow roasting to medium roasting. It is rare for anyone to re-bake. So as not to empty the flavor. But Bolivian coffee beans have special powers. Shallow. Medium. It is suitable for both depths. I'm not afraid of re-baking. It is quite suitable for French baking with two exploding tails. It tastes mellow and sweet. It has a charming aroma of turpentine and mellow wine. The third wave of counter-cultural coffee in the United States is often roasted in French with Bolivian coffee.
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