The main producing area of Nicaraguan coffee beans is lemon tree manor.
Manor name: El Limoncillo (Lemon Tree Manor)
Production area: Matagalpa (Mattapa)
Town: Yasica Norte
The manor was founded in 1932.
Maria Ligia Mierisch, the landowner.
Manor: 950m to 1300 m above sea level
Cultivated coffee varieties: 10%Maragoipe, 30% Pacamara, Bourbon 25%, Caturra 20%, Java 15%
The coffee produced is treated by 95% water washing and 5% sun exposure.
Rear drying: Sun Dried-Patios
Flowering period: January to February, mid-March, May to June
Harvest period from December to March
The taste of the cup:
Dry fragrance: vanilla, chocolate, sweet spices, sweet lemon, sugar, blueberry, cream, citrus
Wet fragrance: vanilla, cream, pear, special tea fragrance
Sipping: vanilla, tea, sweet grapefruit, good sense of oil coating in the mouth, sweet mint chocolate, tea tree essential oil aroma, chocolate, black sugar, walnut fruit (peach, plum), cream, long-lasting and suitable climate for the sweet aftertaste, it provides an excellent growing environment for the cultivation of coffee. The mineral-rich pozzolanic soil provides abundant nutrients for the cultivation of coffee trees. High-quality Nicaraguan coffee is also grown in the northern and central highlands of the country. The best coffee is produced in Matagalpa. The coffee produced here is highly respected by coffee lovers all over the world and gradually valued by the boutique community. Abundant precipitation, suitable temperature, high altitude, fertile soil and unique planting ecology are the prerequisites for creating high quality coffee in Nicaragua.
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