Flavor and taste characteristics of coffee manor in Nicaragua introduction to Tianzhi Manor

The flavor of manor coffee is the same because the growth conditions are the same as the way of treatment, the flavor of manor coffee is quite the same, but the yield is not much, may not be bought all the year round. A few years ago, there was a manor coffee craze in the United States, and leaflets of La Minita Manor Coffee were often seen. Raminita is located in Costa Rica and has been introduced by many magazines and books, so it is the most well-known. In addition, there are Sigri and Duran coffee. Let's take it as an example to introduce that the concept of basic manor coffee comes from wine farms, and different farms have different flavors of wine. As the name implies, Manor Coffee is the coffee that grows in the manor, sometimes called "Estate-Grown Coffee". So far, there is no clear definition of manor coffee, but there are already some brands on the market.

In terms of private brand marketing, manors refer to medium-sized farms, which are different from large farms and small farmers with only a few plots of land. Most of these estates raise seedlings, plant, harvest, treat and grade themselves, and until delivery, they can completely control the quality of coffee beans and produce a fairly consistent flavor. Usually they will sell on the market with their own brand, which is different from the old model which is only generally marked with national names or place names, and has the modern concept of "creating their own brands". There are also some neighboring small farmers who form a cooperative organization of their own, producing together under the agreed discipline and marketing under the same manor name, which is generally believed to be manor coffee Nicaragua is an economically backward agricultural country, is one of the poorest countries in Central America, with high unemployment and poor people, while coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans a year. Due to the poor economic foundation, the coffee industry is still relatively backward, and coffee farmers are also in a relatively poor state.

Although Nicaragua is a country with a large territory in Central America, it is not a big producer in the coffee world, and its output and reputation are much weaker than that of its neighbor Costa Rica. But the high-quality Nicaraguan coffee is in the forefront of coffee beans in the world and enjoys a good reputation.

Traditional Nicaraguan coffee farmers are used to using water washing method for subsequent processing of coffee fruits. Coffee farmers are more accustomed to using water washing to ensure that the flavor of raw coffee beans is more stable and clean. it was not until about 2009 that the traditional concept of coffee farmers changed and began to try processing methods such as full sun and honey in more areas.