The planting conditions of Nicaraguan Coffee introduce the characteristics of Nicaraguan coffee beans

The planting conditions in Nicaragua are not inferior to those in Central American countries. Coffee with shade at high altitude is grown in a round and balanced taste with less sharp acid. The main unknown factor is war and hurricanes, resulting in the unsustainable operation of a single farm. There is no historical data for raw bean merchants to track and consult farm data, until after 2003, the bad factors leading to coffee quality are removed, and backward traffic is also fully built. Good coffee continues to emerge.

Nicaraguan coffee is grown in fertile volcanic soil, and SHG is the best harvested from 1500 to 2000 meters above sea level. The local climate belongs to alpine terrain, which is surrounded by thick fog all the year round and covers the whole mountain forest, resulting in a low-temperature, humid and humid climate. Years of mating evolution of tree species and insisting on the ancient and time-consuming treatment process retain natural acid and strong aroma. The shaded planting sunshine is uniform, and the coffee fruit grows slowly and indirectly absorbs the moisture caused by the thick fog, so the flavor of coffee beans is lively and changeable, such a good coffee growing environment. Therefore, the coffee bred has the characteristics of slightly sour and moist. After careful taste, the aroma of fruit and chocolate can be vaguely released from the throat, rich mellow and multi-level sweet, even with the simplest filter-drop brewing. It can also satisfy the desire of your taste buds, so that drinkers can't help but fall in love with the charming taste. Ross Congo Manor is one of the few estates that can be self-sufficient. They raise their own livestock, cut down trees, and make organic fertilizers from coffee berries, so they do not use chemicals at all in their planting and treatment processes. It has unique conditions in Central America-- rich water resources, excellent water quality, growing coffee and excellent volcanic mud soil, and the cultivated soil area can be cultivated in rotation. Let the soil rest properly to maintain its fertility, alpine shade planting, dripping water washing bean technology and other conditions, the harvest period needs 2 years to take care of, the cost is high, so the Kaddura taste of the area is more with lemon or citrus soft fruit acid. On the whole, it gives people the impression of fragrant and attractive and outstanding flavor.

Nicaraguan coffee bean powder Ross Congo Manor 2011 COE runner-up single Bourbon Kaddura (sold out)

Rene, the owner of the manor. Martin inherited his father Jose. Liu Ruoying, the main varieties of the manor are Kaddura and Pakamara. Pacamara of the estate was the runner-up of COE in 2009. Martin's father accepted the advice of a friend and planted Pacamara from El Salvador because of its productivity and cold resistance.