Introduction of Nicaraguan Coffee Manor Los Congo Manor in Central Central America

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 year round and covers the whole mountain forest, resulting in a low-temperature 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, 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 warm 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. Nicaragua's planting conditions are no less than those of Central American countries, grown in shaded coffee at high altitude. Taste round balance is not very sharp acid, unknown main factors are the war and hurricanes, leading to a single farm can not be sustainable management, there is no historical data for raw bean merchants to track access to farm data, until 2003 led to the removal of bad factors in coffee quality, backward traffic is also full of construction, good coffee has emerged one after another, the owner of Rene Martin inherited his father Jose Rene, the main varieties of the manor are Kaddura and Pakamara. The estate's Pacamara was the runner-up of COE in 2009, and Martin's father accepted the advice of a friend to plant Pacamara from El Salvador (more than 70% of the Pacamara varieties are planted on a small 32-hectare farmland), not only because of the uniqueness of the Pacamara variety, but also because of its alpine cold resistance.