Honey-treated Nicaraguan boutique coffee beans Antigua coffee flavor characteristics taste introduction to Nicaragua

Country: Nicaragua Fiscal year: 2003

Origin: La Sabana, Madriz

Manor: Jaime Molina Jim Molina

Owner: Montecristo

Treatment plant: Jaime Jose Molina Fiallos

Altitude: 1400-1450m

Harvest period: December to March of the following year

Processing method: honey processing

Breed: Red Bourbon

Flavor description: Chocolate, red fruit, juicy, balanced medium body

Madriz Alpine Bean is an ecological coffee with a very hard shell. It is grown in a pure natural environment and uses complex operations to maintain the delicate aroma and taste of coffee. It is grown in Matagalpa and Jinotega in northern Nicaragua. The average annual rainfall is 1500-1700mm and the temperature is between 20-29 degrees Celsius. All of them adopt the method of manual selection of coffee, and the labor and time cost alone exceed that of ordinary beans.

The volcanic ash and shady cultivation produce high-quality Nicaragua coffee with a mild, mild, slightly acidic flavor. Nicaragua coffee volume is the largest of all coffee beans, and MADRIZ(Madriz) is located in the northern mountains of Nicaragua, adjacent to Nueva Segovia,Jinotega and Esteli, this area is quiet and elegant, there is the famous Somoto Canyon, the local residents are mainly indigenous tribes and colonial period and Spanish mixed race (mostly Chorotegas). Coffee is produced locally, a processing trade develops in arts and crafts, and traditional delicacies are available. Madris is characterized by a cool climate, small towns that seem simple, but feature beautiful house roofs and white buildings with special tiles. There are also many coffee plantations in the area, and the mountains are full of verdant pine and oak forests.