Introduction of Nicaraguan Coffee Manor

Los Congo Estate is located in the town of San Fernando in Nueva Segovia, Nicaragua, in the north of Nicaragua, near the Honduran border, which is the highest producing area in Nicaragua (average more than 1500 meters). Adjacent to it on the other side, it is also the best region in Honduras.

Los congos is one of the few farms that are self-sufficient, raising their own livestock, logging, and making organic fertilizer from coffee berries, thus making their cultivation and processing completely chemical-free. It has the unique conditions of Central America-rich water resources and excellent water quality to grow coffee and excellent volcanic mud soil, large cultivated soil area can be rotated, so that the soil can rest properly to maintain its fertility, high mountain shade planting, drip water washing technology and other conditions, harvest period needs 2 years of care, the cost is high, so the kadulla taste in this area is more with lemon or citrus soft fruit acid, overall gives people an attractive aroma, flavor outstanding impression.

Rene Martin, the owner of the estate, inherited his father Jose Rene, and the main varieties of the estate are kadura and pacamara. The estate's Pacamara was a runner-up in COE in 2009 when Martin's father took advice from friends and planted Pacamara from El Salvador (over 70% of the Pacamara variety is grown on a small 32-hectare farm), not only because of the uniqueness of the Pacamara variety, but also because of its high altitude cold resistance.

[Country of Origin]

Nicaragua's growing conditions are no less than those of Central America. Coffee is grown at high altitudes with shade. It tastes round and balanced with less sharp acid. The main factors are war and hurricane attacks, which make single farms unsustainable. There is no historical data for green bean merchants to track farm data. Until 2003, the bad factors that cause coffee quality were removed. Poor transportation was also fully built. Good coffee gradually emerged.

Nicaragua coffee is grown in fertile volcanic soils, and SHG is the top crop harvested at altitudes of 1,500 to 2,000 meters. The local climate is alpine terrain surrounded by dense fog all year round and covers the whole mountain forest, resulting in a low temperature and humid climate environment. Years of mating evolution of tree species and adherence to the ancient time-consuming treatment process keep natural fruit acids and rich aroma. The shade planting is uniform in sunlight. Coffee fruits grow slowly and indirectly absorb moisture brought by dense fog. Therefore, the flavor of coffee beans is lively and changeable. Such a good coffee growing environment makes coffee with slight acid and warm characteristics. Delicious taste can feel the faint release of fruity and chocolate sweet throat, rich alcohol and multi-layered sweet back, even with the most simple filter brewing, but also to satisfy your taste buds desire, so that drinkers can not help but fall in love with that charming taste