Nicaraguan Coffee Manor Joy Manor introduces Nicaraguan Coffee Manor

Nicaragua has a low flavor, chocolate, caramel sweetness, obvious almond flavor and bright sour taste, which is different from the rising tone of bright fruit acid in Central America. Nicaraguan coffee planting ecology has a unique environment, all over fertile volcanic soil, coupled with shade planting methods, to establish a good growth physique, so that Nicaraguan beans not only have rich mellow but also fragrant taste, in the eyes of international coffee experts as top grade, gradually attracted the attention of the boutique industry, Nicaraguan coffee is COE winning prize beans COE (Cup of Excellence) is the highest evaluation standard and award for coffee itself and the farm. Every year, the selected coffee beans provided by the best farms are repeatedly verified by a group of professional international cup testers at least 5 times at different times, constantly eliminating defective competition beans before selecting the COE special grade beans of the year. The manor won the COE Award in 2006, 2008 and 2009 for the treatment of washing first and then drying in the sun, resulting in the rich chocolate sweetness of hazelnut, tea, sweet grapefruit, cream and a long-lasting finish. The most special thing is that no matter how shallow the bean is, the sour taste is soft and not sharp at all, and there is a shallow almond fragrance. For friends who don't like strong acid, this bean must be a good choice with a full flavor, with bright sour and rich spices, apricot, vanilla, mint chocolate, pineapple, citrus, caramel and so on. Tianyi Manor is located in Dipilto. Grow coffee on 10 plots above 1350 meters above sea level. When Misael Sauceda Olivera, the current owner, inherited the estate from his father, PorfirioSauceda, he planted only two plots of coffee, then slowly acquired farmland from his neighbors to expand to its present size. Thanks to the efforts of the landowner, Tianyi Manor has been shortlisted for COE several times. Tianyi Manor, which continues to refine the quality of raw coffee beans, was still 24th in 2007, rose to 4th in 2008, and won the runner-up in 2012. This is the fourth Nicaraguan coffee we recently got. Regardless of the name of each manor, we can find that these Nicaraguan coffees are different in raw bean varieties and post-processing. In general, raw coffee beans can be divided into water washing, sun exposure and honey treatment. In terms of varieties, Nicaragua is better known as the large-grained elephant bean (Maragogype). In recent years, new species derived from different varieties have been crossbred, such as Maracaturra combined with Kaddura, Pacamara combined with Pacas, or long-grained Javanica successfully restored in Nicaragua, with the addition of these new varieties and treatments. Let the Nicaraguan coffee exude a completely different charm than before.